6ifHWNwnVmkuYScyc2ckwo
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.
Anastasia’s Dark Heart Russian Imperial Stout RecipeBy Cy BevengerCy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.
Hop-Head Red Pork Belly and Poached Egg on a Malted Crumpet RecipeFor a special Sunday brunch, cure pork belly with a hoppy red for a fresh take on Eggs Benedict.
Malt Your Own BarleyIf you already grow your own hops and culture your own yeast, why not make your own malt? All you need is raw barley, water, time, and some TLC.