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A Brief History of Oatmeal StoutAfter tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.
Lost Abbey/Port Brewing’s Tomme Arthur Assembles a Continentally Inspired 6-PackBy Jamie BognerSan Diego brewing legend Tomme Arthur embraces the Belgian disdain for beer styles in a continentally inspired six-pack.
No-Math Parti-Gyle Old Ale, IPA, and ESB RecipeBy Joe StangeFrom simplest recipe to myriad outcomes, flexible parti-gyle style.
Coq à la Bière RecipeIn this French classic, we’ve paid homage to an Old-World tradition by tweaking the flavor with a New-World beer.
Brewing WaterBy John PalmerWater adjustment can make the difference between a good beer and a great beer if it is done right.
7 Beer and Bacon Festivals to Satisfy Your Craving this YearBy Emily HuttoIf you want nothing more than a day spent tasting local brews and stuffing your face with sizzling bacon, these events are for you.
Hop it up at Home with Imperial IPAAn unapologetic celebration of hops bitterness, flavor, and aroma, Imperial IPA showcases all that "Humulus lupulu"s has to offer.
Ska Vernal Minthe Stout RecipeSka Brewing Cofounder Dave Thibodeau generously shared this recipe for one of Ska’s rotating, seasonal stouts.
Beercation: Los AngelesLA brewers are stepping into the spotlight as the dynamic craft-beer scene joins the list of attractions that draw visitors from across the globe to the sun-soaked megacity.
Ale Biscuits and Country Gravy RecipeFor a true Southern-style breakfast, serve our stout country gravy and fresh buttermilk-stout biscuits.
1926 Barclay Perkins London Dark LagerRon Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.
5 Craft Brewers and Their Favorite Abbey-Style AlesBy Emily HuttoMany American brewers are influenced by Belgian brewing traditions, and they’re eager to rave about their favorite monastic, or monastic-inspired, ales.