Recent Articles

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.

That city in Oregon isn't the only Portland worthy of a beercation. The one in Maine is flourishing, mixing American classics with scrappy, inventive upstarts, more hazies, and a multitude of styles.

Beachwood has built a world-class sour, wild, and spontaneous beer program by controlling environmental factors and carefully selecting for desired character in their prevailing house culture.

Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, takes you through alternative grains—including oats, wheat, rye, and non-cereals. He provides an overview of the ingredients and how to use them to formulate a better beer.

Here are four great examples of a style that doesn’t get much attention these days, despite the depth that reminds us why old ale endures.

Here the methodical testers and tasters of Brülosophy.com share some of their most interesting findings on what makes a difference (and what doesn’t) in homebrewed beer.

Keith Villa may be best known for creating and growing Coors’ Blue Moon brand of Belgian-style witbier, but his second act—developing non-alcoholic beer infused with cannabinoids—may be his most daring challenge yet.

Head for the trees: Maple or birch sap can offer more complexity to a brew.

A humorous look at the intersections and insanity of craft beer.

Keep it simple, keep it clean, and get a microscope. Here Dirk Hillegass of All Sevens shares his advice on choosing and handling yeast for clean, consistent ales.

In each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.

Northern Virginia: Overshadowed by the nation's capital, this budding beer scene is a thirst-slaking reason to get off the beaten path.

Popular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.

As summer turns to autumn, here is Josh Weikert's recipe for a slimmed-down, session-strength, but still full-flavored Altbier.

Leave understatement to the lagers. These big, estery wheats celebrate the fine flavors of rich fermentation.

Laffler has a reputation for strong opinions, and in true form he pulls no punches in this episode with honest, bombastic takes on brewing philosophy and techniques.

Milwaukee-based Spike Brewing debuts the Spike Nano, a turnkey brewing system.

Repeatability is key. Here Dirk Hillegass of All Sevens offers advice on how to choose the right hops for superior ales.

Want to change up your wheat-beer game? Here's John Mallett, director of brewing operations at Bell’s in Kalamazoo, Michigan, on forging a deeper relationship with this versatile ingredient—and how it can improve your next recipe.

Since founding La Cumbre in Albuquerque in 2010, Jeff Erway has combined creativity with precision to earn six medals from GABF and four more from the World Beer Cup. Here, he names a six-pack of beers that have influenced his own journey.