Recent Articles

The style is a place for beers that represent a “harmonious marriage of sugar and beer,” in which the base style is recognizable but to which we add a noticeable flavor addition from an adjunct sugar product.

There's a lot to like about brewing in Portland, Oregon but for Justin Miller the Head Brewer of Hopworks Urban Brewery having access to terrific hop growers just a short drive away tops the list.

The cofounder and editorial director of Craft Beer & Brewing Magazine® shares his highlights from the past year of beer.

Sierra Nevada Brewing Co. has stepped up with a relief fund for the fire, after its sprawling campus was threatened with destruction last week.

Since any general “top breweries” list will inevitably be dominated by breweries who make IPAs, we asked our readers about their favorite beers and brewers in these eight specific styles.

Chill Plate bottle cap quiz from the Dec-Jan 2019 issue of Craft Beer & Brewing Magazine®. Can you identify all the brewery bottle caps below?

Industrial Arts Brewing Founder Jeff O’Neil takes you from grain to glass with their most popular beer, Wrench IPA.

Dennis Nesel from Hudson Valley Malt talks about the process that is necessary in the germination process to avoid winding up with over-modified malt.

This “West Coast Pilsner” captures the crispness of a Pilsner with the hops of a West Coast IPA.

Some specialty categories seem frivolous or unnecessary, but that doesn’t mean you can’t find uses for them in particular circumstances. So it was with my Light Altbier, and the resulting beer is a fun year-round lighter-bodied but fully-flavored option.

Here are three beer bars that our correspondents examined in Issue 27 of Craft Beer and Brewing Magazine. Find the best pints in Minneapolis, Longmont, and Aberdeen with these Love Handles.

Jeremy Wirtes, cofounder and head brewer for Triple Crossing Beer in Richmond, Virginia, may never be completely happy with the beer he makes. “We can always be better, and it’s a constant pursuit of that,” he says.

This recipe uses wheat, flaked rice, and flaked oats. All hops are added after the boil for awesome aroma without the bitterness. He uses Galaxy, Citra, Hallertau Blanc, and Azacca for white-wine notes, gooseberry, tangerine, and guava.

Replicating a beer is a different skill set (though it does overlap), but don’t worry too much about making an identical twin – making a great sibling is more than good enough, and who knows, you might even improve upon a classic!

From history to brew day, John Coyle and Steve Ashton cover everything you need to know to brew your next great saison.

We asked Monkish Brewing Cofounder Henry Nguyen for some advice when it comes to brewing quality, flavorful, and inventive IPAs. Here are five things he thinks you should know when it comes to brewing IPA.

Once a year the candy that resembles a vegetable takes over America. What was once confined to trick-or-treat bags is now finding its way into beer.

Dave Engbers, the cofounder at Founders Brewing Company has learned a lot about brewing from both the beers he likes to drink, and how it's evolved to the way to keep the lights on.

Decoction mashing and patient lagering remain the norm across Upper Franconia, as they do in nearby Czechia—the two places in the world most famed for their attractive, flavorful lagers. Our correspondent takes a deep dive into the region.

This is an "Americanized" version of an existing style in the colonial sense – brewed using what was available in early America – rather than in the “extreme” sense, as we see with many other styles.