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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.
Hawaiian Loco Moco RecipeIn our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.
Accessible BrewingWith a little ingenuity, we can make our homebrewing more accessible to those with physical limitations.
9 Coffee Beers with Unconventional Base StylesBy Emily HuttoFor an alternative to the standard coffee stout, try these coffee beers with unconventional base styles.
How to Overcome Inconsistent Bottle CarbonationIf you’ve ever had an inconsistently carbonated batch of homebrewed beer, you know how frustrating it can be.
More Cowbell Farmhouse Ale RecipeBy Ian HokeThe mash schedule for this beer is a bit baroque, but it works great for a farmhouse ale in the style of Boulevard Tank 7.
First Draft: Getting Started with Your New Home Draft SystemWith a few tweaks, that generic kegerator hardware can, indeed, pour great beer. And once you’ve gotten it dialed in, it will serve you well for years to come.
366 Extra Brett Pale Ale RecipeTry your hand at a Brett-fermented pale ale with this recipe from Chad Yakobson, founder-brewmaster, Crooked Stave Brewing, Denver, Colorado.
Breakout Brewer: Wicked Weed BrewingBy Emily HuttoBrothers Walt and Luke Dickinson of Asheville, North Carolina’s Wicked Weed Brewing are producing some of the most cutting-edge and talked-about beers—both clean and sour—in the country.
“Texas Red” Chili RecipeWith a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this red chili may not hail from Texas, but it’s sure to be a crowd pleaser.