Recent Articles

When it comes to making barrel-aged beers, a growing number of breweries are looking to wine producers and their tools to help with the process.

There is a distinct challenge in brewing gose: salt. Working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Too low, and you can’t register the salt at all. This recipe will get you right in the ballpark.

When a brewer who cut his teeth on classic styles and learned the importance of repetition and quality is unleashed into a brand-new brewery where the only limitation is his imagination, good beer is bound to happen.

The White IPA functionally updates a classic style in a way that emphasizes the regional particulars of the original beer while incorporating updated ingredients.

It’s time to consider the evolution of Trappist beers in the New World. As the American craft-beer movement engages with and develops Trappist styles, it is also keeping some Trappist brewing traditions alive.

The Los Angeles brewer talks about his plan for modest growth, how he looks for inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop over time.

We picked a few happening this winter and spring that will give you more than just another standard beer-drinking experience.

How can you stand out in a crowded homebrew competition? Award-winning homebrewer Paul Odell has some suggestions.

Candi sugars are at once an underused and an overused ingredient. Let's dive into the specific function candi sugars can play in beer.

Finding the right blend of tea leaves can add a boost of flavor to your favorite mild beer. Learn more from Edmund’s Oast Brewing Co., including a recipe for their tea-infused English mild.

Lagers can be every bit as intense as ales. Let's explore the world of intense lagers and discusses both style and production characteristics that will have you dazzling your friends’ palates in no time.

Quiet Life is Fox Farm Brewery’s take on a traditional Czech Pilsner.

Learn how to work with mini- batches to supercharge your progress toward becoming a better brewer. This column examines how you can use 1 gallon (3.8 liter) mini-batches to explore hops aroma and flavor.

Dave Coyne of Fort George Brewery holds the title of “Barrel Baron,” and manages everything from R&D brewing to the barrel program of the powerhouse Pacific Northwest brewery.

Presentation is important when it comes to your bottled homebrew being considered in competition. Award-winning homebrewer Paul Odell discusses bottling yeasts and how they can help you achieve an appropriate award-winning pour.

The keyword today is balance. In whichever style you choose to smoke up, the smoke character should more or less equal in magnitude the strongest flavor in the profile and should complement and enhance the flavors present.

Steps from the Parque Luis Cabrera on one of the sleepier streets of Mexico City’s Roma neighborhood, this is the place to go for a leisurely dive into the burgeoning world of Mexican cerveza artesanal.

This classic café outside of Brussels is a magnet for fans of lambic, despite opening only on Sundays.

This bar and bottle shop in northern Washington state brings together not only the best in the region but from around the country and world. A beer for every mood, palate, and avenue of exploration makes this a can’t-pass stop.

A long-time dive bar in this college town got a tap makeover several years ago, turning it into the New York Capital Region’s premier craft destination.