Recent Articles

There are more than 100 varieties available today, but brewers are always on the lookout for new hops with appealing traits. So are growers. Let’s take a closer look.

Big, juicy, and utterly sneaky for its strength, here is a homebrew-scale recipe of a beer our editors loved, from Odd13 Brewing of Lafayette, Colorado.

Mitch Steele helped define West Coast IPA as brewmaster at Stone for a decade, and literally wrote the book on IPA. He faces a new challenge with startup New Realm, as they build a brewery and brand from scratch.

Unmalted grains such as barley and wheat can add flavor and foam stability, among other benefits. Steven Anan of Archetype Brewing takes us beyond malt to look at brewing with alternative grains and other fermentables.

Open fermentation is not a method used by many breweries, especially for IPAs—though Russian River is a notable exception, as is Anchor Brewing. Here, Anchor head brewer Scott Ungermann talks pros and cons.

The brewers from Chicago’s Hop Butcher For the World offer advice on blending hops successfully.

Here is an online-only recipe, perfect for autumn, with special thanks to Fiction Beer of Denver, Colorado.

Monkish Brewing co-founder Henry Nguyen offers up this sixer of beers that have made a mark on his brewing journey.

Marti discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditional lagers, and how they've painstakingly built a sour program based on mixed-culture Berliner weisse.

Dextrose or Belgian candi syrup? Steven Anan of Archetype Brewing takes us beyond barley to look at brewing with alternative grains and other fermentables.

From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant.

Missing summer already? This creamy, sweet milkshake IPA might bring it back.

Craft beer's best-selling category offers a deluge of choices. What's worthy of your glass? We asked the brewers of GABF gold-medal–winning beers to share their top picks.

Here’s a lighter-side pils that is crisp, dry, and quenching.

Steven Anan of Archetype Brewing takes us beyond barley to look at brewing with alternative grains—beginning with a few words on wheat.

Orange County's Green Cheek is known for their bright, lush, crisp IPAs. Two medals (silver and gold) at the 2019 GABF in hotly-contested IPA categories show how his approach is working.

Peter Kiley, Brewmaster of Monday Night Brewing in Atlanta, has a lot of opinions when it comes to milkshake IPAs. Since the style is so loosely defined, he enjoys the freedom to get creative.

Opening a new brewery in Orange County, California—an area rich in respected brewers and savvy drinkers—takes guts and talent. Fortunately, the team behind Chapman has both in abundance.

A look at the expanding struggle to make craft beer more inclusive.

Nonprofit group Drink Local, Think Global has enlisted more than 100 breweries so far in an October effort to assist communities hit by an extreme water crisis.