History

Is green-colored beer just a contemporary gimmick to drum up business on St. Patrick’s Day? Not necessarily—its history is longer than you think.

A 450-year-old beer recipe and deep curiosity about 16th century drinking led to the revival of an unusually made yet highly drinkable ale—one made with hefty portions of malted oats and an almost-forgotten barley variety. Here’s how they did it.

This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.

Thick, rich, smooth Baltic porter is a comforting treat for the frigid months. If only it were easier to brew...

Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.

Overlooked and misunderstood, the ale a French scientist once called “the strongest and best beer made in Great Britain” deserves a closer look.

It’s time to discover these Norwegian farmhouse yeasts that have been honed over centuries and really showcase what you can do with the original Norwegian farmhouse-brewing methods.

Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.

How a trip to a museum inspired a modern classic and the best-selling beer in Wisconsin.

From hops harvested at the Smithsonian to congressional staffers squaring off with their homebrew recipes, there’s been a lot of brewing action happening in the nation’s capital in the past few weeks.

Peter Bouckaert wants to reunite the original nine barrels that made up New Belgium’s first wood-aged program. He has two already but wants to know if you’ve seen the other seven.

Decoction mashing and patient lagering remain the norm across Upper Franconia, as they do in nearby Czechia—the two places in the world most famed for their attractive, flavorful lagers. Our correspondent takes a deep dive into the region.

From science to history to implementation, join Josh as he helps you build better hopped beers.