Recent Articles

Historical quirks, local preference, and individual creativity all have a say in the diversity of Belgium’s brown ales.

Belgian panache and historical tricks can liven up a slice of the color spectrum often seen as decidedly unsexy.

Every year brings a spate of new beer books, often released ahead of the holiday shopping season. From Issue 36 (Dec 2019–Jan 2020), here are a couple of recommendations.

What if the next hot trend is a return to old favorites? Stranger things have happened in the world of food and drink. On that bet, Bagby Beer of Oceanside, California, is all in.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, demonstrates a quick, low-cost method for making your own tap handles.

Jack Hendler, cofounder of Jack’s Abby Craft Lagers, chooses a six-pack of beers that influenced his development as a brewer—including, of course, a healthy splash of lager.

Here is a homebrew-scale recipe for the beer that won a Specialty Beer gold medal at the 2017 Great American Beer Festival.

Had enough pumpkin beer? Embrace an American tuber so mighty that it doesn’t care whether you make it a side dish or a dessert. Or a beer. With whiskey.

In each issue our Love Handles department visits three great beer bars. Here's where we went for our October/November 2019 issue.

This big, complex crowd-pleaser winds up like a cross between a banana protein shake and Belgian dubbel. Ferment warm and buckle up.

Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.

Nobody wants to turn their brewhouse upside-down hunting for a measly clamp or gasket. In this video tip, 2nd Shift founder-brewer-handyman Steve Crider shows how they keep things sorted—and reveals a secret weapon for cleaning kegs.

Go beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.

There are a few ways to get peanut flavor into beer. Chip Walton gets the lowdown on process and ingredients from three breweries and a meadery known for these nostalgia-rich beverages.

Bavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.

Based on data from the beverage delivery app Drizly, here is a look at how and where people are choosing their beer and other alcoholic drinks.

Poorly stored hoses are a sanitation risk. In this video tip, 2nd Shift founder-brewer-handyman Steve Crider shares his unusual method for making sure they're kept high and dry.

Brewed with a massive and complex grain bill, this beer is for those moments of excess in your life.

Brian Hink, the innovation director at Cape May Brewing in Cape May, New Jersey, weighs in on the diversity and importance of nitrogenation when it comes to stouts and other styles.

Here is a homebrew-scale recipe for Kilt Lifter, a versatile, ruby-amber, richly malted ale with notes of caramel, toffee, and just a whisper of peat smoke—and the top-seller at Pike Brewing in Seattle, Washington.