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Perennial's Phil Wymore discusses the fundamentals of formulating an imperial stout grist that has plenty of body and color while avoiding too much roast.

• Video
• Video Tip
• Stout

For Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.

• Podcast

With some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.

• Beer Recipe
• Dessert Stout
• Imperial Stout

In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.

• Extract
• Homebrewing
• Stout

Don’t bother with a yeast starter, oxygenation, or cold crashing here. We want the yeast “struggling” to produce a nice, noticeable ester/phenol profile, and the cloudiness is no vice in a weiss.

• Weissbier
• Beer Recipe

From West Coast-style IPA to barleywine, Jake Gardner shares his strategies for making flavorful beer, by solving the technical puzzles posed by how people drink it.

• Podcast

From proper setup and cleaning to adjusting expectations for various events and outdoor gatherings, this comprehensive guide by COLDBREAK® equips you with practical knowledge for reliable jockey box use.

• Sponsored

For 3 Sons Brewing in South Florida, the idea is simple: Make the beer that people want to drink. But that manifests in different ways—from cocktail- and dessert-flavored beers to a barrel-aging program via traditional German styles.

• 3 Sons Brewing
• Breakout Brewer
• Cocktail Beers

This is a homebrew-scale recipe for the German-style Pils from Smith & Lentz Brewing in Nashville, Tennessee. Below, we explain how the recipe can be adjusted for a range of variations.

• Pilsner
• Beer Recipe

“We think pilsners can be as different from each other as the four or five IPAs we have on tap,” says Kurt Smith, cofounder and head brewer at Smith & Lentz Brewing in Nashville, Tennessee.

• Pilsner
• Brewer's Perspective
• Lager

Courtesy of Perennial Artisan Ales in St. Louis, Missouri, here is a homebrew-sized version of a big-bodied imperial stout that gets a pile of coconut for a decadent, chocolate-macaroon-like character.

• Beer Recipe
• Imperial Stout

Mead has enjoyed a meteoric rise over the past decade. Here, we ask five new-school meadmakers about the bottles that were formative experiences for them, or that stand out in recent memory.

• Mead
• Five on Five
• Melomel