Recent Articles

Known for pushing the envelope with intense hop and fruit flavors, Jeff Hardesty of Narrow Gauge demonstrates a safe and sanitary method for dumping a large quantity of dry hops into a still-fermenting beer.

Supreme in flavor-hops intensity, these four are among the biggest and best we’ve tasted.

This homebrew-scale pils recipe is based on the world-class example developed by Eric Toft, brewmaster at Private Landbrauerei Schönram in Upper Bavaria.

In the foothills of the Alps, Schönramer Brewmaster Eric Toft is a tinkerer and fine-tuner of highly addictive lagers.

Based on frequency of use in various types of social media, here is a quick glance at how people use various words to describe their beers.

The heads of brewing and quality for Hardywood Park in Richmond, Virginia, explore the challenges of brewing their flagship Gingerbread Stout, Pils, Richmond Lager, hazy IPAs, and more.

Breweries now face the problem of managing to-go and delivery service at scale. Enter 2ndKitchen 2Go, a completely free platform built to help breweries survive the extraordinary circumstances of COVID-19.

The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.

Stephen Mastroianni of Nova Scotia's unusual Horton Ridge Malt and Grain—a craft maltster and brewery—explains how green malt yields none of the typical malt flavors, opening up a whole new canvas on which to brew.

From the legendary Cantillon lambic brewery in Brussels, fourth-generation brewer Jean Van Roy chooses a six-pack of beers that have influenced him over the years. They feature the bitter, the dry, and a lifelong appreciation for good old-fashioned pils.

Conceived by the brewers at Other Half in Brooklyn, New York, this is a homebrew-size version of their open-source recipe meant to raise funds for out-of-work hospitality professionals. So, brew this beer… then support the cause.

The head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.

In this special subscriber-only bonus segment of Episode 128, Matt Tarpey discusses the mental anguish of customer feedback, building an approach to lager brewing not tied to traditional styles, The Veil’s multifaceted approach to brewing IPAs, and more.

We’re offering $100,000 in free advertising to small businesses that have been negatively affected by the COVID-19 pandemic. Keep reading for info on how to apply.

Jeff Hardesty, founder and brewer at Narrow Gauge in Florissant, Missouri, on how vanilla can help round out sour IPAs.

Rockwell’s best-selling beer is not one of its lagers or mixed-fermentation creations. It’s a Belgian-style witbier that gets a welcome twist from Michigan-grown Crystal hops in the whirlpool—adding earthy citrus notes that mingle with the spices.

Supremely laid-back and confidently different, the brewers at Rockwell Beer Co. in St. Louis have quickly built a strong following.

From his Make Your Best style series, try this recipe for Josh Weikert's "Headsplitter"—a richly malted strong Scotch ale, a.k.a. wee heavy (hold the peat).

In a time of fear and uncertainty, here are ideas for some much-needed distractions.

Kyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.