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A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.

Great for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.

Need a treat for that holiday gathering? Here, a spiced holiday ale contributes subtle warmth to these profiteroles, nicely complementing the mousse's rich maple flavors.

Here are the three beer bars that we explored in Issue 21 of Craft Beer and Brewing Magazine

Trick-or-treating is about to take on a whole new meaning for grown-ups. We present the updated Craft Beer & Brewing candy and craft-beer pairings for Halloween.

This easy to prepare recipe for campfire flatbread is perfect for your next camping trip.

Homebrew expert Brad Smith, author of the Beersmith brewing software and the voice behind the Beersmith podcast, tackles your homebrewing questions about oxygenating wort, brewing with fruit, and using dark crystal and other darker malts.

From brewing to serving, pros from the other side of the pond share some of the tricks of the cask-ale trade.

We wouldn’t complain if these seasonal beers were available year-round.

We set out to explore how several craft brewers in Los Angeles are adding a sense of place to their beers in unexpected ways.

In the right hands, normally unwelcome microflora deliver ales that challenge the senses and stir the soul—quite the accomplishment for creatures we can’t even see.

New England IPAs are big beers, there is a definitive haze to the beer, and brewers embrace the big, bold hops flavors rather than the bitterness of the India pale ales of the past.

But how, you might ask, will you possibly convert these folks to craft beer? Behold—four strategic moves for intervention.

Turn up the heat with these spicy and savory Southern sausages.

The red purée of dried New Mexico chiles gives this stew its kick, and the IPA adds a lightness and hops spiciness.

Cherry lambic and a touch of cayenne pepper partner with chocolate in this beer-enhanced take on the traditional French custard.

If eating spicy food isn't enough, try these beers.

Seriously consider brewing an IPA for one of your first batches of homebrew.

Consider 4 aspects before you decide to put a bottle of barrel-aged beer in the cellar.

Craft-beer pioneers Kim Jordan and Carol Stoudt have led women back into the brewhouse after an absence lasting several centuries. Here Tara Nurin spotlights some of the others who have helped along the way.