Recent Articles

Anywhere they pick lots of hops, they also throw a shindig. Plan your travel schedule accordingly. Don't worry: They'll have beer.

Here are five imperial stouts that combine indulgent sweetness with chocolate and roast balance, managing that elusive “drinkability” despite big, bold, lush flavors.

The Brewers Association's 2018 numbers show that craft beer is still growing, but also that growth has slowed considerably. The strongest growth is coming from newer breweries. Meanwhile more drinkers are getting their beer directly from the source.

We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.

Keep it simple. Here Dirk Hillegass of All Sevens offers advice on selecting the right malts for superior ales.

Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles.

This glass of Pilsner is mad at the beer world, and isn't going to take it any more.

From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.

The founder of Alarmist Brewing (Chicago, Illinois) shares his thoughts on brewing hazy IPAs, and the perspective and techniques that helped them win gold in the competitive category.

It’s clear that much about the origins of saison is confusing. That doesn’t mean there aren’t style marks to strive for. Randy Mosher breaks down this beer (often called farmhouse) point by point to give us a better understanding.

The Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.

Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.

This old ale is brewed with molasses, a robust malt bill, then oak-aged. The result is a rich malty delight that’s deceptively smooth and drinkable. Head Brewer Jeremy Kosmicki calls it a “nighttime sipper” and a respite from the hops-forward styles.

When you’re turning out New England–style IPAs and pale ales, you need a workhorse of a yeast. The head brewer of Tin Roof Brewing Co. has found one, and the medals his beers rack up (including Great American Beer Festival gold) show that it’s working.

This week Mark Edelson, one of the cofounders of Iron Hill Brewery & Restaurant, now with nearly 20 locations in the east, talks about why staff training is important, a useful path towards a brewing career, and more.

Get a quick rundown on alpha acids and beta acids when it comes to hops. In this video tip Dirk Hillegass walks you through the basics and how it can help you make a superior beer.

Old ales have a flavor profile that many younger drinkers, currently rapt with barrel-aged stouts, might love, says Jeff Alworth, thanks to complexity, acidity, and gentle sweetness that make them very contemporary.

In this video tip Ashleigh Carter, the brewmaster at Bierstadt Lagerhaus in Denver, talks about the importance of pitch rates in lagers.

Consistency is key in making Pilsners, and that comes with continuously making adjustments to make sure you haven’t verged off the pre-determined path. Lars Larson, brewmaster at Trumer Brauerei shares his thoughts about being solely focused on Pilsner.

This blonde ale is more flavorful than your average “lawnmower” beer, so save it for after you mow. Once you dial in the recipe, this beer will get your non-beer-drinking friends started down the path to craft-beer obsession! And you’ll enjoy it, too.