Recent Articles

Challenging to brew, maybe. Yet so easy to ensconce yourself and give in to dark, lush, warming liquid malt.

Who's ready for some decoction? Chicago's Dovetail brews this Bavarian-influenced Helles with the baseball season in mind... but it's easy to drink all year long.

Deploying coolships, open fermentors, turbid mashes, and decoctions, and specializing in lagers and spontaneous fermentation, the brewers at Dovetail in Chicago are among the new guard for the old ways.

This juicy double IPA recipe, courtesy of the Pinthouse Pizza brewpub in Austin, Texas, is loaded with hop-fueled flavors of pulpy tropical fruit and peeled citrus, while maintaining a clean, snappy finish.

The former brewing director of Jackie O’s in Ohio left the acclaimed brewery to launch his own barrel-aging project in California. Here, he talks big beers—from malt and yeast to blending.

Jeff Hardesty of Narrow Gauge discusses how he prepares vanilla beans before adding them to fermentors full of milkshake or sour fruited IPA.

In its fourth year of successful touring, the All Star Craft Beer, Wine, and Cocktail Festival is taking up residency in several famed ball fields around the country with more sessions, more options, and more innovations.

Options abound these days for homebrewers with the means to upgrade their equipment. Here, our reviewers take Grainfather's glycol chller and conical out for a spin, as well as the Blichmann RipTide pump.

This homebrew-scale base recipe, provided by Jeff Hardesty of Narrow Gauge as part of his All Access video course, is open to a variety of fruit additions.

New to this style? Check your expectations at the door and prepare yourself for a sip of something entirely new.

This rich, malty, warming barleywine recipe is fit for special occasions and long aging.

Known for pushing the envelope of full-bodied hazy IPAs packed with hops and fruit flavors, Jeff Hardesty of Narrow Gauge reveals his methods and lessons learned in this video.

Tony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, talks about the importance of balance in IPAs, as well as his brewery's approach to fermenting, dry hopping, and sticking with what they like to brew and drink.

Whether you are just starting out or want some tips to improve your process, here is GigaYeast's brief guide to harvesting, storing, and re-pitching yeast like a pro.

For a rich and weighty Baltic porter the Polish way, try this moderately smoked, elaborately mashed version from Browar Widawa.

Baltic porter survived the 20th century in Poland, and it stayed strong. Now a new generation of Polish brewers is pushing the envelope.

Here is a Baltic porter recipe worthy of patient lagering and maturation.

Thick, rich, smooth Baltic porter is a comforting treat for the frigid months. If only it were easier to brew...

The wood cellar and mixed-fermentation director for fast-growing Creature Comforts in Athens, Georgia, dives deep into brewing and blending barrel-aged beer.

Game recognizes game. Here, we’ve asked five of the country's most accomplished brewers for their favorite beers of the past year.