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International Stout Day (November 3, 2016)By Libby MurphyWe have the decisive guide to celebrating International Stout Day like a pro with beer recommendations, food recipes, and homebrew recipes!
Why Would You Want to Homebrew?By Taylor CaronWhen there are so many craft breweries popping up, many beer lovers wonder why they should homebrew when craft beer is so readily available. Taylor Caron has some excellent reasons why.
10 Tips for Beginning HomebrewersBy Steve KoenigGet the most out of your brew days with these updated homebrew tips.
Scratch Brewing's Dead Leaves and Carrots Beer RecipeTake advantage of those fallen leaves and fresh carrots to try your hand at brewing a beer with foraged ingredients.
Off-Flavor of the Week: AcetaldehydeAcetaldehyde is a naturally occurring organic compound that is found in everything from ripe fruit to coffee.
Let’s Get Together . . . and Brew a BeerBy Tom WilmesAs New Belgium celebrates its 25th year, spokesman Bryan Simpson shares a few ways collaboration projects have factored into the brewery’s success.
Full Video: Quick Souring MethodsFrom Berliner Weisse to Gose and points in between, quick souring is rapidly becoming the time-constrained brewer's choice for building pleasant tartness on a schedule.
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The Sour Beer SpectrumBy Tom WilmesConfused by the wide variety of sour beer styles and the variety of methods used to brew them? Tom Wilmes breaks through the jargon with this guide to sour beer styles.
Make Your Best DoppelbockBy Josh WeikertThe dopplebock is a bit trickier to get just right, but when you do, you’ll have a delicious, higher-ABV dark lager to enjoy.
Your Father’s Mustache Pre-Prohibition Lager RecipeBy Jeff RennerJeff Renner first brewed this beer when he began his investigation into what is now called pre-Prohibition lager. We’ve scaled it for a 5-gallon (19-liter) batch.
Making Your Own Tap HandlesDo-it-yourself tap handles are fun and easy.
Rueben Chowder RecipeThis Rueben-sandwich-in-a-bowl gets an extra flavor boost from craft beer.