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Specializing in modern farmhouse ales, Transient Artisan Ales’ Founder and Brewmaster Chris Betts uses simple recipes and barrel fermentation to create beers that are works of art.

• Craft Beer Scene
• Breakout Brewer
• Professional Brewing

When brewers ask Josh Weikert what their first “big” beer should be, it isn’t barleywine or Old Ale or double IPA: it’s Weizenbock. Here’s why . . . and how.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.

• Cooking With Beer
• Pairing Beer & Food
• Dessert

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

• Beer Recipe
• All Grain Recipe
• Pro Recipe

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a variety of new coolers, totes, cleaning tablets, and bottle openers. Here are the results.

• Craft Beer Scene
• Gear Guide

From the crucible of conflict come beers of great intention.

• Video

At home, there are a few ways to execute a whirlpool, but first it helps to know a little bit about tea leaves.

• Making Beer
• Brewing Techniques and Advice

This recipe is a riff on the traditional fish taco, but instead of batter frying the fish, we’re poaching it in lager. Poaching the fish allows it to hold more flavor from the poaching liquid than frying it will so you will get those beer-y undertones.

• Cooking With Beer
• Pairing Beer & Food

Here’s advice on how—and how long—to store those freshly roasted coffee beans you’re using in your next brew.

• Video

Some of the country’s most talked-about sour-beer brewers weigh in on how they do it.

• Craft Beer Scene

With just a bit of tweaking, you can produce a range of session stouts that preserve the complexity and interest of their full-strength cousins. Josh Weikert shows you how to maintain body and flavor in a session stout.

• Making Beer
• Brewing Techniques and Advice

This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.

• Beer Recipe
• All Grain Recipe
• Extract Recipe