Recent Articles

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.

Hops for bitterness, flavor, and aroma... and, often, three corresponding additions to the boil. Using one-gallon test batches hopped differently, let's test our assumptions.

John Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.

Steve Crider, founder-brewer-handyman at 2nd Shift in St. Louis, explains the value of knowing how to fix your own broken pumps.

From Bow & Arrow Brewing in Albuquerque, New Mexico, this German-American pilsner hybrid has a Southwestern twist.

One recent trend in the long evolution of stout is the addition of unconventional fruit to finished beer. In El Segundo, California, Three Chiefs has released several tropical-fruited stouts to great acclaim. Here, Head Brewer Charles Rapadas gets bananas.

This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.

Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.

Arney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running—and what to do when things break down.

Jeff Hardesty of Narrow Gauge shares this homebrew-scale recipe for their sour, fruited IPA meant to evoke blackberry cobbler.

They say there's nothing new under the sun, but in the past few years a cluster of styles has created a lot of excitement: sour IPAs and/or milkshake IPAs. These are unlike anything we’ve ever seen before.

Here’s a homebrew-scale recipe for Pennsylvania-based Root Down’s golden West Coast–style IPA.

Award-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.

Founder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.

A brewery could open its own kitchen. However, when you factor in the costs—hiring a chef, obtaining the right licenses, rent, ingredients, equipment, construction, and so much more—it’s a big hassle.

Cory King, founder and brewer at Side Project in St. Louis, talks about yeast and fermentation of imperial stouts—and about how slow and steady wins the race.

There’s no shortage of creative pastry stouts out there these days. Mixing a dessert-like base style with actual dessert has become a decadent sort of art form. We asked five brewers to share their suggestions for this sweet treat of a style.

This American-style extra pale ale is brewed with a nice layer of wheat and hopped exclusively with Citra. It’s super-smooth with a light body and dank notes of tangelo, nectarine, and kiwi.