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Like great brewers, we have a deep understanding of the fundamentals of our craft. Our success is not possible without yours.

• Stainless
• Silver State
• Sponsored

Packing IPA flavor into a svelte, highly sessionable, lower-calorie frame is no easy trick. To inspire your home attempts, here is the small-scale recipe for Bell’s Brewery’s highest-profile release in years.

• Recipe
• IPA
• Light Beer

Joe Stange, managing editor of Craft Beer & Brewing Magazine® and co-author of Good Beer Guide Belgium, explores how that country’s wilder-side beers have continued to evolve.

• Belgium
• Mixed Fermentation
• Farmhouse

Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.

• Beer Recipe
• Fruit Beer
• Pale Ale

Want to add fruit to your beer? Okay. But first ask yourself this important question: Why?

• Fruit Beer
• Beer Styles
• Brewing with Fruit

In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?

• Oxidation
• Hot-Side Aeration
• Learning Lab

Mark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.

• Podcast
• Fruited IPA
• Milkshake IPA

Minneapolis-based Surly Brewing explains the thirsty back story of their new citrus-packed summertime crusher.

• Sponsored
• Surly Brewing
• Grapefruit

Let’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.

• Cooking with Beer
• Belgian ale
• Lambic

Here is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.

• Beer Recipe
• Helles

Sticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.

• KC Bier
• Lager
• Decoction

We've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.

• Urban Artifact
• Mixed Fermentation
• Kettle Sours