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We asked Phil Leinhart, brewmaster at Brewery Ommegang in Cooperstown, New York, for some advice on Belgian yeast strains.

• Making Beer
• Brewing Techniques and Advice
• Featured

Progressive alcohol legislation reform in combination with the national surge in craft-beer popularity has allowed Cincinnati’s impressive brewing DNA to be thrust into the spotlight.

• Craft Beer Scene
• Beercation
• Brewery & Taproom

A buttery cheese with full-bodied texture and snappy, citrus-like fruity notes pairs beautifully with the Pilsner in this Southwest take on the classic artichoke dip.

• Featured Cooking With Beer
• Cooking With Beer
• Appetizers

Want to try your hand at a beer spiced with something other than cinnamon, clove, nutmeg, and ginger? Here’s how to experiment before you brew a whole batch.

• Featured
• Making Beer
• Brewing Techniques and Advice

Despite their dark color and robust flavors, Irish-style stouts are a great style for Springtime.

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• Beer Stories

Try this recipe for a honed-in IPA that dominates its local market and took home a gold medal from the Great American Beer Festival.

• Beer Recipe
• All Grain Recipe
• Pro Recipe

Here are three proven methods for ridding bottles of their former lives’ branding.

• Brewing Techniques and Advice
• Bottling
• Making Beer

Here, he extolls the virtues of dryness, bitterness, low alcohol, and mixed-culture fermentation.

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• Pick 6
• Craft Beer Scene

In this recipe for Cornish meat pies, a Belgian-style dubbel adds suggestions of dark fruits.

• Featured Cooking With Beer
• Cooking With Beer
• Pairing Beer & Food

We turned to an accomplished brewer and a sanitation microbiologist to learn the best approach to avoiding contamination in a mixed culture environment.

• Featured
• Making Beer
• Brewing Techniques and Advice

First there were spirits aged in barrels. Then came beers aged in those used spirits barrels. Now, distillers are taking those used beer barrels back to age spirits in them, and the results are delicious.

• Featured
• Craft Beer Scene

Barleywine or old ale adds a certain je ne sais quoi to this hearty, comforting soup.

• Featured Cooking With Beer
• Cooking With Beer
• Pairing Beer & Food