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Porter Candied BLT RecipeBacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.
Prepping Used Barrels for Aging BeerHere are three things you need to know about prepping a barrel for aging beer.
Breakout Brewer: Westbrook BrewingBy Emily HuttoA deep understanding of flavors and a passion for brewing are behind all of the brews at South Carolina’s Westbrook Brewing.
French Dip with Stout Roast Beef RecipeOur version of the classic French Dip, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.
Video: Selecting a ChillerSelecting the right chiller for your homebrew setup is essential in producing great beer consistently.
Brewing with MushroomsThrough some trial and error, Eric Reinsvold and the UNC Fungi & Algae class created a successful beer with porcini mushrooms.
Beer For Breakfast: Chicken & Waffles + Robust PorterBy Emily HuttoRobust porters are robust in flavor, but not in alcohol content, making them ideal breakfast beers. Here are seven to try with the Southern classic, chicken & waffles.
Water: The Overlooked EssentialAlas, water is to most IPA drinkers as “Arrested Development’s” Ann Veal is to Michael Bluth (that is, the thing that’s always around yet you’re constantly forgetting about). And yet, water is essential to every IPA—every beer, in fact.
Pale Ale Bacon, Cheddar, and Onion Quiche RecipeUse your favorite English-style pale ale in this brunch classic.
Mad for Mead, Part 1By Kyle ByerlyMore and more craft-beer brewers are fermenting their own mead. Kyle Byerly covers everything you need to know about making mead in this 3-part series.
We Recommend Great Beer Bars in Milwaukee, Berlin, and DallasThe “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 10 (December 2015/January 2016).
Dubbel Entendre RecipeThis Belgian Dubbel won “Best Belgian Beer” at a competition during Asheville Beer Week.