Flavors

Reach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.

Flavor extracts and WONFs—additives “with other natural flavors”—could both have a place in the making of a great fruit beer, says Urban Artifact’s Bret Kollman Baker. But it helps to have a deft hand and clear communication with your supplier.

Popular in South Asia, this hulking tropical fruit with a sweet, creamy flavor may have something unique to add to the conversation.

Bitter, sweet, sour, salty, spicy, fatty, umami... Knowing which basic flavors are in your beer can help you match it with a food that has similar flavors—or with one that has contrasting flavors. Greg Engert explains.

We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.

While heading the innovation side of The Bruery, Andrew Bell developed as many as 300 different recipes per year. Now, as director of brewing for newly opened Radiant Beer, he’s building a new brewery identity from the ground up.

In this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.

The current popularity of Berliner weisse has brought an endless supply of flavors to the low-ABV, tart wheat ale. This means woodruff syrup has been left behind. We need to keep the sweet green liquid part of our beer tradition, argues our senior editor.

Learn to diagnose, describe, and fix those pesky off flavors!

Acetaldehyde is a naturally occurring organic compound that is found in everything from ripe fruit to coffee.

Learn the ins and outs of adding flavors to your beer. From coffee and spices to chiles and fruit, we'll teach you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot.

This week’s off flavor is easy to recognize once you know what you’re looking for.

If your latest homebrew reminds you of a Vegemite sandwich, then it’s time to take a closer look at this off-flavor of the week: yeasty.

Oxygen has a way of destroying the things we love, including beer.

Beer should never taste like vegetables.

You never forget your first homemade lager.

Sourness in beer, however, is definitely a right place, right time phenomenon.

Stop drinking old books and keep your beer delicious.

What’s considered an off flavor in one beer style may very well be welcome in another, at least in moderation.

If you're beer reminds you of an animal, it's time to start over.