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Breakout Brewer: Black Tooth BrewingBy Emily HuttoChef-turned-brewer Travis Zeilstra has turned his culinary background and understanding of flavor into a succession of medal-winning beers, putting his small-town Wyoming brewery on the map.
For Peat’s SakeHistorically accurate or not, I just can’t resist adding a touch of smoked malt to my wee-heavy grist from time to time. Here's a recipe you can try if you feel the same way.
Beers of the Week at CB&BJoin the CB&B staff as we taste through a variety of beers, from a barrel-aged ale to a Belgian-style pale ale.
Keep Your CoolHere are four ideas for keeping your fermentation temperature under control.
A Victorious SixBy Jamie BognerFor Victory Brewing Cofounder Bill Covaleski, choosing a dream six-pack is like DJing. Here are the six tracks on his current mix tape.
Young Summer Sausage and White-Beer Cheddar Dijon RecipeCraft Beer creates complex, layered flavors in this summer sausage and cheddar spread.
Esters versus PhenolsYou frequently hear the terms “estery” and “phenolic” in sensory descriptions, but what exactly do these terms mean?
The Brewer’s GardenA garden is an indispensable tool for chefs, but brewers can also benefit from quick access to commonly used fresh herbs. Here are 10 popular flavor additions perfect for growing yourself.
The Physics of FoamWhat is beer foam and why is it so important?
Beers of the Week at CB&BJoin the CB&B staff as we taste through five new beers that found their way into our fridge.
We Recommend Great Beer Bars in Boise, Portland (Maine) & Brussels.Here are the three beer bars that we explored in the “Love Handles” column in Issue 5 (February/March 2015).