Recent Articles

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.

Despite one of the most impressive beer lists in the city, this place tosses pretension to the curb in favor of living room–style comfort and camaraderie.

When you’re visiting the tropics, you want to drink beer al fresco.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, talks about buttery flavor in beer and how to prevent it from happening.

Brevity is a kettle-soured, dry-hopped ale from Brewery Silvaticus. Mosaic and Motueka hops give it a sweet mango aroma.

Smog City Brewing Co. has seen steady growth during its seven years in business. It has largely focused on draft, but as the cofounders look to move the brewery to the next level, they have turned to glass bottles to reach new accounts and customers.

Alexandra Nowell, the brewmaster at Three Weavers in Los Angeles talks about what she learned as she worked her way up the brewing career ladder, especially an appreciation for ingredients.

Award-winning homebrewer Paul Odell explains why it can help your chance of winning if you fill a bottle all the way to the top.

"Black Cauldron is our take on Old World dark lagers," says brewery Cofounder Jake Miller. “Most of the beers we brew at Heirloom are steeped in tradition, but we also give ourselves the freedom to explore these older styles and methods with new eyes.”