273 articles in this category
Natalie Rose Baldwin, brewmaster of Wayfinder Beer in Portland, Oregon, shares this recipe for a French-inspired pilsner that features a kiss of spelt and plenty of floral, spicy Alsatian Strisselspalt hops to drive the flavor.
Join Craft Beer & Brewing and the experts at John I. Haas, along with Ryan Bruchey from TailGate Brewery and Jeremy Moynier from Sapporo-Stone Brewing, for a panel discussion on the evolving science of hops where sensory meets data, and innovation meets reliability.
This beer style works just fine on its own as a fall or winter party tap—but it also makes a great base for winter-themed fruited or spiced beers.
This international-style dark lager works well on its own as an easy-drinking crowd-pleaser—but it also works well as a relatively base for fruit or other flavor additions.
Join Craft Beer & Brewing and AisleAI for a deep dive into how independent brewers are using AI tools to successfully sell into C-stores. We’ll discuss real-world examples of how you can use data, automation, and “always-on intelligence” to compete in the market and grow your brand like never before.
From Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-baked mash.
Margins are tighter. Staff is leaner. Guest expectations? Higher than ever. This live webinar explored how modern breweries are rethinking taproom operations to protect profits while still delivering memorable guest experiences.
Whether you're brewing full-strength IPAs, non-alcoholic beers, or hop waters, you'll gain practical insights into how to apply terpene science in real-world production.
John Laffler, cofounder of Chicago’s Off Color Brewing, shares this recipe for their chicha-inspired ale brewed with purple corn and Schinus molle berries, aka pink peppercorns.
From Accra’s Heritage Brewing, Ghana’s first modern brewpub, comes this recipe for their flagship lager—technically an ale, but cleanly fermented—featuring local maize and cassava as the bulk of its fermentables.
It’s not always a simple process, but independent brewers in Ghana are favoring locally grown starches such as rice and cassava over imported malt, forging an identity for Ghanaian craft—oh, and they’re winning international medals for the beer.
For this special episode, we’ve partnered with our friends at Abstrax to bring you a panel discussion on using terpenes, extracts, and more, featuring Tyler Thurman of Highland Park, Jude LaRose of Hop Butcher for the World, and Ross Hunsinger of Abstrax.
Growth in 2025 doesn’t look like it used to. In this webinar, we’ll explore what it takes—from SKU discipline to data visibility—to expand with confidence in today’s market.
In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.
Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.
In this clip from their free webinar, experts from Berkeley Yeast and Breakside brewmaster Ben Edmunds discuss safe packaging for NA beers and the risk of pathogens in draft lines.
The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.
Farmhouse brewing was once common across much of Europe, though documentation can be scarce. Here’s what we know about a surprising and little-known rural brewing tradition in northwest Germany.
Josh Weikert prowled his local produce aisle following a simple principle: Buy what looks best, and go with the freshest fruit you can get. That led him to guava and passion fruit, a dynamic for this Brazilian-inspired tart fruit beer.
From Dádiva brewery in São Paulo with BRLO in Berlin, this German-Brazilian take on the Catharina sour combines fresh mango and cherry-like acerola for bright, tropical fruit flavors.