Recent Articles

Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.

Barley, hops, water, yeast, and… the cloud?

Here is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.

Phil Markowski, cofounder and brewmaster of Two Roads Brewing in Stratford, Connecticut, wrote the book on farmhouse ales. Here he looks back on that influential work, pondering the expanding universe of knowledge about farmhouse brewing.

San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.

From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.

Earthbound Beer's Stuart Keating shares advice on layering cedar branches in the mash tun and how it can boost the character of hop-forward beers.

An iconic American brand draws upon its 175-year history to offer a new beer—and a new home.

Neil Fisher and his team at WeldWerks developed this low-cal, low-carb, hazy session IPA using monk fruit concentrate to add body and sweetness for balance.

Monk fruit is an Asian gourd, and it’s extremely sweet. Its extract is often used as a low-calorie sweetener. So, ready to brew a "lifestyle" beer?

Today’s brewing world is baroque in its embrace of excess, but for Bissell Brothers of Portland, Maine, the not-so-secret strategy is a deep desire to perfect their existing beers rather than create a stream of new ones.

Port City Brewmaster Jonathan Reeves has been making some version of this robust porter recipe since 1995, but this represents the award-winning beer that he and his team brew today in Alexandria, Virginia.

Port City Porter has become a Beltway mainstay while racking up medals over the years. It's a recipe with roots in the 1990s, amid punk-rock shows, the homebrewing boom, and the brewpub bubble. Joe Stange hears the tale from Brewmaster Jonathan Reeves.

Courtesy of Rowley Farmhouse Ales, this IPA recipe—brewed with Japanese green tea—was the basis of John Rowley’s 2012 GABF Pro-Am beer with Caution Brewing.

Grandstand didn't get into the craft beer industry because it was trendy. It was a passion for the customer that led us to print our first growler more than 30 years ago.

Brewing recipes often do not scale up or down in a linear fashion—especially when spices are involved. Stuart Keating of Earthbound Beer explains the pitfalls.

Rowley Farmhouse Ales of Santa Fe, New Mexico, is carving out a sour and funky niche in the Southwestern desert.

Left Hand Brewing's cofounder and president discusses the challenges his brewery is facing, and he shares perspective learned from navigating the first craft beer shakeout of the late 1990s.

Brewers looking to perfect their beer are proving that pasteurization has a place even at small breweries.

Consider that you might be better served and produce better beer by choosing from a curated selection of go-to yeasts. Josh Weikert explains the how and why.