Recent Articles

Wheat beer is a diverse category, and personal preferences play a big role in picking the right one. We asked brewers to share their thoughts on wheat beers they enjoy. Here are their suggestions for the next wheat beer in your glass.

The cofounder of St. Louis’ most popular brewer of progressive hazy styles shares the techniques and philosophy behind their sought-after beers, and debunks some misperceptions in the process.

All Sevens Brewing Head Brewer Dirk Hillegass takes you from grain to glass, offering practical tips to help you brew superior ales.

When it comes to rare or sought-after beers, some customers enjoy the thrill of the hunt and the satisfaction of opening and tasting the beer. Others seek get these treasures at the retail price, then resell them on the secondary market for profit.

The cofounder of Perennial Artisan Ales, as well as brewer who did his time at some of the better-known breweries of the Midwest, Phil Wymore has picked six beers that speak to his fondness for depth, stability, and creativity.

Jeff O’Neil of Industrial Arts Brewing shows off his lauter tun and talks about the sparging process and how it helps make delicious hazy IPAs.

There are some breweries, especially those specializing in secondary fermentation, that are taking steps to warm the beer before it goes into the package. As they will tell you, it makes a big difference

A properly brewed weizenbock will have you experiencing intense malt and yeast flavors with enough alcohol to warm the body and soul.

Let's affirm the importance of building malt complexity. By mixing up your base malts, bringing in rye or oats, or experimenting with specialty malts, you can bring depth and nuance to your beers, creating a knock-out recipe.

The Referend Bier Blendery uses its own mobile coolship and other people's breweries to create spontaneously fermented beers. In this episode, founder James Priest talks about process, pitfalls, and working in the elements.

Brewee opens up a whole new world for beer lovers who want to seek out and enjoy the best and brightest breweries. It’s a great way to discover new spots in your neighborhood or during your journey in a different country.

Tim Gormley of Burial Beer offers some tips and suggestions on how to build a beer around adjuncts to ensure the final result is drinkable and showcases the ingredients.

Light American lager is the hardest “nothing of a beer” you will ever make. Here is a simplified version.

Using a single hop variety in a recipe is the truest way to see the expression of a certain hop and what it brings to a beer. Once you understand that hop, it's time to master blending.

With each new release in their sour IPA program, the brewers of Hudson Valley Brewery are bringing converts into the fold. They are blending down from an acidic beer base, going strong with botanicals, and using hops that convey more than just bitterness.

From Bearded Iris Brewing (Nashville, Tennessee), here’s a Pilsner-based IPA that uses Columbus hops extract, Mosaic and Simcoe Cryo, and Galaxy, Mosaic, and Motueka hops.

James Priest of The Referend Bier Blendery in Pennington, New Jersey, has thought a lot about pH and making sure it’s just right for his beers. Here he shares his insight on what he’s learned and put into practice.

The brewing duo behind Festus, Missouri’s local brewpub-turned-stout factory share their thoughts on adding adjuncts to stouts, blending batches, parti-gyle brewing, and more.

Get a crash course in testing different ingredients for your homebrew to determine what might work best for a recipe. In this video tip Tim Gormley explains his methods.

Real lambic takes time. It laughs at hasty plans. Until recently there were only eight lambic brewers in the Senne Valley. Discover the two newest brewers taking on a very old tradition.