Recent Articles

When it comes to spontaneous beers, aged hops can play an important role. Todd Boera of Fonta Flora explains what works for his brewery.

This new documentary film from director Douglas Tirola frames a contemporary history of brewing around American stories of pursuing brewing dreams, learning the ropes, and overcoming failure.

Learn how Plan Bee Brewery harvests its own honey to create a fermentation and to create a house wild yeast strain.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, tackles a question about multistep mashes

This Galaxy and Mosaic hazy IPA is a favorite of Outer Range Brewing fans.

We’re catching up with Marc Rauschmann the brewmaster of Germany’s BraufactuM, talking about the misconceptions of and pushing the boundaries of the Reinheitsgebot.

Fonta Flora's Todd Boera takes you through their first coolship brew of the season, offering practical tips for recipe development, mashing, boil, chilling/coolship, fruiting, and much more.

American Homebrewers Association members can now vote among fifteen candidates for three open positions.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, tackles a question about buying hops in bulk.

Taylor Caron is here to talk about brewing high gravity beers and in this video tip talks about finding the right brew kettle for your homebrewing needs.

When it comes to barrels, brewers generally agree that the right beer to stand up to the assertive flavors of bourbon is a stout or porter. However, that doesn’t mean they are the best styles for other spirits.

Lambics might be easier to get today than they were a generation ago, but they’re still definitely uncommon. Given that, why not brew your own take on the style?

Editorial Director Jamie Bogner welcomes you to Issue 32 of Craft Beer & Brewing Magazine and shares the story of our evolution.

Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with the style, and have learned much in the process.

Zac Harris talks about the nuance and importance of temperature control during the brewing process to ensure that your final result is perfect.

This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale.

Jeff O’Neil of Industrial Arts Brewing Co. introduces us to his brewing equipment and talks about lessons he's learned when adding hops to wort, specifically when it comes to temperature.

Randy Mosher, the author, is also the creative force behind both Forbidden Root Brewery and 5 Rabbit Cervecería in Chicago. Here, here talks about beers he’s tasted over his career in beer that have helped form many of his memorable lessons.

Brewing with extract doesn't mean sacrificing flavor. Rather than going heavy on the chocolate malts, this recipe spreads the wealth and includes healthy additions of light crystal, dark crystal, and more.

Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.