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Historically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.

• Beer Recipe
• Kentucky Common
• Hybrid Beer

For brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.

• Breakout Brewer
• Hazy IPA
• Mixed-Culture

The former CFO and current CMO of Chicago’s Revolution Brewing offers a glimpse into what’s in store for craft beer in 2023 and beyond.

• Podcast

Another one for brewing on the road: Here is a portable dark mild recipe that makes use of a sous vide bath, a French press, a mini-keg, and a spunding valve, and is ready to drink in a week.

• Beer Recipe
• Mild
• Dark Mild

This panel discussion with Kelsey McNair of North Park, Evan Price of Green Cheek, and Vinnie Cilurzo of Russian River explores the details of brewing compelling West Coast IPA today.

• Podcast
• IPA
• West Coast IPA

There are many shades of black, and there are many stripes of porter and stout. If Guinness Draught remains widely popular yet barrel-aged beasts are what excite the geeks today, what do the brewers themselves prefer? Here are five pro picks.

• Five on Five
• Stout
• Porter

Trying to get that perfect amount of haze in your hazy IPA? Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, outlines a variety of ways to promote haze stability in your beer, from specific hop and yeast varieties to grists and gravities.

• Video
• Haze Stability
• Hazy IPA

Quick, tart, and highly portable, here’s a recipe for a hibiscus gose whose kit and ingredients will easily fit into your suitcase.

• Beer Recipe
• Gose

A method for quick, portable brewing that we can try when visiting the relatives or chilling at a resort? Sign us up! Don’t forget to pack your ingredients, a few small pieces of basic gear, and a toothbrush.

• Travel Brewing
• Homebrewing
• Portable Brewing

Know your raw materials, and you’ll forever have the upper hand when you brew.

• Homebrewing
• Ingredients
• Raw Materials

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, discusses the impact of pH values on hop character in IPAs and other dry-hopped beers—and how to test and adjust it to where you think it tastes best.

• Video

Fermenting under pressure is all the rage, whether to reduce ester production at warmer (faster) temperatures or to grab beautifully tight, natural carbonation from your yeast pitch’s last exhale.

• Spunding
• Lager
• Editors’ Picks