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Basic Kriek Lambic RecipeUse this recipe to experiement with turbid mashing.
How To Add Wood Flavor To Your Beer Without BarrelsBarrel-aging beer has become immensely popular among commercial brewers, but the process is less common for homebrewers.
Good WoodThe past decade has witnessed an explosion in the amount and variety of craft beer aged in wood, from hefty sours to bourbon-barrel beauties.
5 Craft Brewers and Their Favorite Barrel-Aged StoutsBy Emily HuttoSome consider the barrel-aged stout to be the mother of all beer styles.
The Business of HopsFor growers around the world, the humble hops cone isn’t simply a vital ingredient in beer. It’s a livelihood.
How We Taste & Test Beers at Craft Beer & BrewingReviewing craft beer may sound like a dream job, but our tasting and review panel takes the role seriously.
Breakout Brewer: Stillwater Artisanal AlesBy Emily HuttoDJ-turned-brewer Brian “Stillwater” Strumke approaches breweries the same way he approached recording studios, working with talented craftspeople at top facilities around the world to help realize his various visions.
Firestone Walker’s Matt Brynildson’s Dream 6-PackBy Emily HuttoFirestone Walker Brewing Company Brewmaster Matt Brynildson puts together a brewer’s dream 6-pack spanning multiple continents and styles. The only common denominator is quality.
The Many Faces of Brett: Best Homebrew PracticesOnce you’ve decided you’re ready to try a Brett fermentation, where do you start?
Gather No Moss – Inside The Alchemist's Heady TopperConstant experimentation and a focus on the interplay of yeast and hops aids the perpetual evolution of The Alchemist’s Heady Topper.
The Many Faces of Brett: OverviewWhy do we go out of our way to label something as “Brett-conditioned” or “100% Brett-fermented”?
Breakout Brewer: The CollaboratorBy Tom WilmesOn stage or over a brew kettle, professional musician and brewer Kyle Hollingsworth enjoys the spontaneity afforded by creative collaboration.