Recent Articles

Julie Verratti discusses how brewers and brewery operators can lobby for laws that support their business and the industry, and talks about Denizens' strategies for keeping beer flowing while keeping customers and staff safe.

Julie Verratti discusses how brewers and brewery operators can lobby for laws that support their business and the industry, and talks about Denizens' strategies for keeping beer flowing while keeping customers and staff safe.

Small Brewery Sunday is November 29. The annual campaign to support smaller, independent breweries means more than usual this year, with a dire winter ahead for the hospitality trade.

Need a last-minute idea for a veggie side-dish? This recipe explores the savory and sweet potential of an imperial stout.

Andrew Kelly, cofounder of Aslin Beer in Alexandria, Virginia, breaks down the elements of flavor and reminds us to think about what different brewing ingredients bring to the table when trying to mimic the flavors of favorite foods.

If you’ve tried his pale ale, Taras Boulba, then you know that Yvan De Baets has a taste for hops. But it’s the focus on subtlety, balance, and fine details like tank geometry that make the beers of this Brussels brewery so compelling.

With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.

Lagers are on the rise, and so are light beers and larger packs. Craft beer is looking more like supermarket beer, but there are good reasons why—and is it really such a bad thing?

This homebrew-scale recipe is based on Reuben’s Brews’ popular triple IPA, which also scored a 96 with our blind panel. Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.

Beer? No. Craft? Yes. These drinks outside the beer space have grown exponentially over the past year. They’re hitting their stride. From the sublime to the absurd—and from cider to mead via seltzer and kombucha—here are some of our favorites.

Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.

In this All Access video course, Andrew Kelly explains Aslin's approach to conceiving, developing recipes for, and brewing beers meant to evoke memorable culinary experiences.

Here is Adam Robbings of Reuben’s Brews on the key elements of brewing great, high-gravity, hazy IPAs. Surprise: It doesn’t start with the hops.

What you love to buy and drink doesn’t necessarily correlate with what you prefer to make for yourself. In our Best in Beer 2020 Reader's Choice poll, here's what you said were your favorite styles to brew.

Draft or package? Cans or bottles? in our annual Best in Beer Readers' Choice poll, here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”

Fremont’s audacious approach to fresh-hop brewing produced about 2,500 barrels of the true seasonal last year. Getting 70,000 pounds of fresh hops from field to the brewhouse is no small challenge, but that’s only the start…

Here is a homebrew-scale recipe for Grains of Wrath’s Citra-hopped West Coast–style IPA, which scored a 99 with our blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020.

The cofounder and editorial director of Craft Beer & Brewing Magazine® has traveled the country from coast to coast, talking to brewers and tasting their beer. Here’s a selection of highlights of his past year of beer.

After 13 years living abroad, our Missouri-based managing editor spent the past year getting reacquainted with the American beer scene. Here are his beery highlights.

We asked you to tell us what beers you haven’t had (yet) but are tops on your list to seek out. Note: For the first time since we’ve asked this question, a lager made the list!