Recent Articles

Don’t think of this as a clone of Dupont’s Avec Les Bons Voeux—think of this as a beer inspired by it. It’s the right blend of earthy, hoppy, fruity, spicy, and dry, and it makes for sweet dreams.

This inline system is designed to make hard seltzer out of the beer that brewers are already producing. As a bonus, it can facilitate low- or non-alcoholic beer without loss of taste or quality.

Many brewers are using in-line carbonation systems to inject CO2 into the beer as it moves from one vessel to another, thereby reducing the wait from crashed to canned (or kegged).

New Anthem says the grist of this hazy IPA has evolved over the past few years; this recipe reflects the most recent state of the juicy-hops-driven beer that scored a 100 with our blind panel and was named one of our Best 19 Beers of 2019.

Meticulous attention to raw materials and the embrace of under-loved hop varieties have helped the beers of New Anthem Beer Project stand out in a thickening crowd.

Destihl Brewery started as a small-town brewpub, but it was sour beer that put them on the map in the late 2000’s. In this episode, Founder Matt Potts discusses how they’ve developed these different beers, from traditional to kettle sours.

We're awarding more than $325,000 in advertising to breweries and other businesses in need of a boost.

Known for pushing the envelope with intense hop and fruit flavors, Jeff Hardesty of Narrow Gauge demonstrates a safe and sanitary method for dumping a large quantity of dry hops into a still-fermenting beer.

Supreme in flavor-hops intensity, these four are among the biggest and best we’ve tasted.

This homebrew-scale pils recipe is based on the world-class example developed by Eric Toft, brewmaster at Private Landbrauerei Schönram in Upper Bavaria.

In the foothills of the Alps, Schönramer Brewmaster Eric Toft is a tinkerer and fine-tuner of highly addictive lagers.

Based on frequency of use in various types of social media, here is a quick glance at how people use various words to describe their beers.

The heads of brewing and quality for Hardywood Park in Richmond, Virginia, explore the challenges of brewing their flagship Gingerbread Stout, Pils, Richmond Lager, hazy IPAs, and more.

Breweries now face the problem of managing to-go and delivery service at scale. Enter 2ndKitchen 2Go, a completely free platform built to help breweries survive the extraordinary circumstances of COVID-19.

The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.

Stephen Mastroianni of Nova Scotia's unusual Horton Ridge Malt and Grain—a craft maltster and brewery—explains how green malt yields none of the typical malt flavors, opening up a whole new canvas on which to brew.

From the legendary Cantillon lambic brewery in Brussels, fourth-generation brewer Jean Van Roy chooses a six-pack of beers that have influenced him over the years. They feature the bitter, the dry, and a lifelong appreciation for good old-fashioned pils.

Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of their open-source recipe meant to raise funds for out-of-work hospitality professionals. So, brew this beer… then support the cause.

The head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.

In this special subscriber-only bonus segment of Episode 128, Matt Tarpey discusses the mental anguish of customer feedback, building an approach to lager brewing not tied to traditional styles, The Veil’s multifaceted approach to brewing IPAs, and more.