Recent Articles

Once upon a time, beer led us through a cycle from winter warmers to spring ales to fruit beers before greeting us with Oktoberfest and, of course, pumpkin beers. Seasonal offerings kept beer moving. Times have changed.

These four exemplary beers inspired by the Scottish ale tradition showcase malt complexity and spirited fermentation.

Overlooked and misunderstood, the ale a French scientist once called “the strongest and best beer made in Great Britain” deserves a closer look.

The cofounder and head brewer at WeldWerks does not fear the dark side. His chosen six-pack embraces big barrel-aged stouts alongside the crisp and the hoppy.

Tim Matthews is hyper-focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. Here, he discusses the process of reinventing popular beers, and the impacts of various ingredients and processes.

In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about limiting oxygen exposure to avoid nasty off-flavors.

For our annual Best in Beer survey, we asked you to tell us what beers you haven’t had (yet) but are tops on your list to seek out. Here's what you told us.

A true brewer's beer, this Czech-influenced lager from 2nd Shift in St. Louis is packed with Saaz hops flavor.

For our annual Best in Beer survey, we asked thousands of you what brewing ingredients you prefer to use, and what types of beer you like to brew (and drink). Here's what you told us.

A traditional-style farmhouse ale is infused with lemon zest, giving the beer a bright, fresh lemon flavor to balance the earthy, fruity base. A refreshing crusher for any season.

Stints at Rodenbach and New Belgium solidified Peter Bouckaert's love of wood and experimentation. Now focusing on small-scale experiments at Purpose, he’s doubling down on creative ingredients, processes, and beer design.

Know your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.

Make it funky, or keep it rustic? From Saccharomyces fermentations to mixed-culture medleys, here are some of the finest retellings of that old story called "saison."

Where to drink? We asked, and you told us. Here are our readers' top destinations for enjoying great beer.

Welcome to the world of Japanese craft beer.

Our editors are always on the lookout for new products of interest to brewers and beer enthusiasts. From Sultana to Plaato, here are our picks from the October-November 2019 issue.

The founders of the 2019 GABF Small Brewing Company and Small Brewer of the Year discuss philosophy and techniques behind their hoppy beers, and more.

In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about pre-boiling and de-aerating wort, creating an ideal environment for lactic bacteria.

You voted, and we tallied. Here are your favorite breweries, broken down by barrels brewed.

Hop growers are aware of trends, making their best educated guesses on future demand. From 2018 to 2019, here's a look at which varieties gained the most acres, and which varieties lost.