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A well-chosen IPA adds a tropical splash to this simple yet delicious riff on aguachile using sushi-grade tuna.

• Cooking with Beer
• Tuna

Borrowing a page from winemakers, some brewers are pitching freshly picked fruit instead of slurry, taking advantage of the natural yeast and bacteria on their skins—a process that requires a leap of faith and the best, ripest fruit you can find.

• Fruit Beer
• Mixed Culture
• Mixed Fermentation

In this clip from their video course, Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain how they go about balancing the residual sugars in their higher-gravity stouts by adjusting their roasted grains.

• Video
• Stout

From Foam Brewers in Burlington, Vermont, comes this recipe for a mixed-culture plum beer—also featuring lavender and lemon zest—that gets its vibrant hue from the addition of butterfly pea flowers.

• Beer Recipe
• Fruit Beer
• Mixed-Culture Beer

You might see the tea in Thai restaurants or trendy cafés or spas—a striking blue or purple liquid, steaming from clear mugs or iced in glasses. And, guess what? That potent color also works in beer.

• Special Ingredient
• Flowers
• Tea

The founder of Cedar Springs Brewing and president of the Michigan Brewer’s Guild asks a fundamental question: Why doesn’t weissbier get more love?

• Podcast
• Weissbier
• Wheat Beer

In this excerpt from our Illustrated Guide to Homebrewing, we discuss brewing with extracts and steeping with specialty grains—and why there is much to be said for embracing them at home.

• Homebrewing
• Extract
• Extract Brewing

The Cellarmaker Training Bines IPA that we named one of our Best 20 Beers in 2022 was one of five that came from five different breweries in an unusual collaboration project. Now, you can brew it on your own system.

• Beer Recipe
• IPA
• Hazy IPA

Serving up quality beer and craft beverages means not only having the right people in the right place, but also having the right tools to get the job done efficiently and effectively.

• Sponsored

Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain why they’re aiming for higher mash temperatures and lower attenuation with their lower-ABV stouts.

• Video
• Stout
• Body

This recipe from Josh Weikert’s Make Your Best series leans into Munich malt for a rich yet smooth foundation, for a doppelbock that drinks much more easily than its strength.

• Beer Recipe
• Doppelbock
• Bock

Some brewhouses are forever, even if they don’t stay put—and more than a few have traveled their way around the country and even around the world. At each location, that unique set of equipment and the brewers who use it must form a connection that inevitably affects what we drink.

• Gearhead
• Brewhouse Equipment
• Brewhouse Gear