Recent Articles

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.

Ginger aroma is notoriously unstable in beer, tending to diminish with time. Stuart Keating, cofounder of Earthbound Beer in St. Louis, Missouri, shares a trick on preserving that ginger impression by adding bird's eye chilies.

Here are five porters that exemplify the best of America’s own approach to this dark and drinkable style.

The AHA announces the cancellation of this year’s conference in June, simultaneously launching Homebrew Con Online.

Released to celebrate National Homebrew Day, this is the recipe for Schlafly Pale Ale—inspired by Britain but now a Midwestern classic.

Biotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.

In this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).

This is Chicago-based Hop Butcher for the World’s hazy, Simcoe-focused ode to a brewery-favorite local cuisine.

The long-term effects of the pandemic closures are unclear, but a Brewers Association survey of their member breweries suggests that the impact will be severe, causing tectonic shifts in the beer landscape.

Oktober ramps up production of low-cost, high-quality seamers for breweries that are pivoting to meet demand for packaged beer.

Pick them in the spring (watch for ticks), steep them to make a big tea, then use that as your mash water... Here, Stuart Keating, cofounder of Earthbound Beer in St. Louis, Missouri, describes a method of brewing with oak leaves.

The name and artwork on cans of Hop Butcher for the World are eye-catchers, while the liquid is a distinctively juicy product of trial and error.

Boston offers a remarkable concentration of top breweries, but Vitamin Sea has carved out a niche with their own take on the New England IPA style, influenced by both coasts and a dedication to nonstop pilot brewing and testing.

Doesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have arrived to give brewers some versatility.

In this Learning Lab, we intentionally make things harder for our yeast cells—to better understand what can go wrong, and how to recognize what happened.

Think you need to throw out all that fragrant green sludge? Maybe you don’t. A few American brewers are experimenting with reusing spent dry hops, and the results are intriguing.

Stuart Keating, cofounder and head brewer of Earthbound Beer in St. Louis, Missouri, shares what he's learned from years of getting evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients.

Bring spent grain to (after) life with these three recipes using your best brewing by-products.