Recent Articles

Certified Saké Advisor Jeff Cioletti discusses the importance of lactic acid in the Saké making process.

If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.

Drink this one as soon as it’s ready. It doesn’t age poorly, but the seasonally-evocative nature of the recipe might make it seem out-of-place. Happy (early) Holidays!

For Los Angeles Brewmaster Alexandra Nowell of Three Weavers Brewing Co, indelible impressions of taste, experience of place, and a thorough appreciation for the craft inform the picks for her desert-island six.

Northern Virginia’s Aslin Brewing are brash and outspoken with a no-holds-barred approach that’s reflected in their progressive take on brewing.

Dunkin’, the doughnut-and-coffee chain, has connected and collaborated with another New England institution, Harpoon Brewery, to create a coffee-infused porter that will be available through the end of the year.

Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.

Taylor Caron is here to talk about brewing high gravity beers and in this video tip discusses one very important piece of equipment.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on how to get tropic fruit flavors and aromas into your beer through hops.

Join Plan Bee Farm Brewery owners Evan and Emily Watson on their 25-acre farm in Poughkeepsie, NY as they guide you through farm brewing.

From the best kinds of salts to use to how it can mess up some brewing equipment, there's no one better to talk about gose than Fal Allen. This week he talks about his new book that focuses on the style, what he's learned brewing them at Anderson Valley.

As a Specialty style, Fruit Beer is necessarily broad (or, more accurately, user- and declared-style-defined). The overarching theme of the style is “balance,” though, with a beer that’s still recognizable as “beer” but also with “evident” fruit character.

Smart and effective hops pairing is a front-end, preproduction skill that every brewer should work to develop because pairing, blending, and mixing hops increases the odds of getting what you want out of your recipes and beers.

Next time you’re planning a spring or early summer homebrewing session and you look out onto the lawn and see dandelions popping up, don’t hit them with the mower. Gather a bunch and add them to a saison recipe.

Certain hops play leading roles, but the supporting actors are just as important and often overlooked. Sean Buchan of Cerebral Brewing shares some of his favorites.

BJCP Grand Master Josh Weikert talks about the length of the boil and why it matters when making low ABV recipes.

Pinthouse Pizza Director of Brewing Joe Mohrfeld joins Jamie for a hop-centric conversation that touches on everything from hop trends in the 2018 crop year to hot and cold-side hopping methods.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast answers a question from a homebrewer looking to go all-grain.

Far from being just the “middle child” of the British Pale Ale family, the Best Bitter should be one of your favorites because it combines the lightness of the Ordinary Bitter with the more flavor-forward nature of the ESB.

Proving that experience is the best teacher, Jay Bullen, a homebrewer turned pro who has bounced from one side of the country to the other, recently settled in northern Massachusetts and is now focused on creating traditional styles.