Recent Articles

Denny Foster, founder of Main & Mill Brewing, explains why to keep an eye on the gravity of your runoff wort when collecting later runnings for a parti-gyle brew.

Like great brewers, we have a deep understanding of the fundamentals of our craft. Our success is not possible without yours.

Packing IPA flavor into a svelte, highly sessionable, lower-calorie frame is no easy trick. To inspire your home attempts, here is the small-scale recipe for Bell’s Brewery’s highest-profile release in years.

Joe Stange, managing editor of Craft Beer & Brewing Magazine® and co-author of Good Beer Guide Belgium, explores how that country’s wilder-side beers have continued to evolve.

Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.

Want to add fruit to your beer? Okay. But first ask yourself this important question: Why?

In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?

Mark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.

Minneapolis-based Surly Brewing explains the thirsty back story of their new citrus-packed summertime crusher.

Let’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.

Here is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.

Sticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.

We've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.

Brandon Bischoff, head brewer at Main & Mill, explains the challenge of choosing malts for a big stout whose mash will be used again for another beer made from second runnings.

Chris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.

Brewery-tech startup 2ndKitchen has worked to build new products, features, and solutions to the COVID-related reopening issues that face breweries over the coming weeks and months.

For a price, automated cell counters can save valuable lab time otherwise spent peering into microscopes and counting manually.

Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2019, showing the top 10 each year. The width of each band represents the number of acres grown that year; one inch is about 6,500 acres.

Mixed-culture beers run the gamut from lighter, nuanced, farmhouse-style ales to acid-forward wild ales and lambic beers. Here, five respected brewers share favorites from these broad categories that influenced them or exemplify the best of today.

The cofounder of Arizona's Superstition Meadery has always been driven to explore what makes something the best. In this episode, he walks through the process of innovation they’ve built to support those aspirations.