Recent Articles

You’ll get your fill of haze and pastry stouts; hops are everywhere.

Thiols, also known as mercaptans, are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols make up less than 1% of the essential oils in a hops cone but might hold a key to the fashionable in-demand tropical flavors.

Dennis Nesel from Hudson Valley Malt gives you an inside look at their craft malting operation.

Join former Three Four Beer Company, Odell, and Horse & Dragon brewer Linsey Cornish as she walks you through everything you need to know to design and brew great stouts.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software, and the voice behind the Beersmith podcast, answers a question on water profiles.

With a new tasting room and a second location, Highland Park Brewery in Los Angeles can clearly follow two paths: the predictable, more controlled one of beers made in stainless with one yeast strain, and the other path—mixed-culture fermentation.

Greg Koch, Executive Chairman and co-founder of Stone Brewing, joins Jamie Bogner for a conversation about their challenge in launching a brewery in a difficult market, their experience launching a distribution business, and much more.

When a major storm comes ashore, brewers and brewery owners need to prepare for the worst. In the Carolinas, beer professionals have spent the past week preparing for the worst and the eventual aftermath.

Here's a recipe from Canada's Blind Enthusiasm Brewing: a bold red ale with big stone-fruit notes and a very dry finish.

Here are some tips to keeping the temperature of your homebrewed lager under control.

Stress your yeast in different ways for more interesting characters in your spirits. Learn more about the distilling process in this video tip.

Kellerbier merges the best of British cask ale with German malts and hops in a unique lager style. It has an atypical flavor profile that, depending on your finishing steps, can represent itself as a kind of German ESB or a Continental IPA.

There’s a simple pleasure to this style that makes it a joy to drink, with the added bonus of being a beer that you can enjoy a full dimpled mug of and still follow the action on the pitch.

Ales have long been a brewer’s playground. Lagers, the time-matured, technically difficult, were the other side of the coin. Now, lagers are being played with like ales. Is this tinkering a good thing, or are we about to jump the shark?

Ricardo Petroni and Peter Oates talk about using mathematics to get the most out of hopping, the benefits and worries of "Line Life" and what they've learned from homebrewing and measured growth to help strengthen their business today.

As an American brewer down under, Christopher Sidwa has been able to meld two brewing traditions and, in his book, “Brew A Batch: A Beginner’s Guide to Home-Brewed Beer,” he shares his insights and hopes to inspire a new generation of brewers.

Testing both your water quality and composition at your brewery site might dictate the kind of filtration equipment you might need. Plus, why measuring pH is so important, no matter the batch size you're making.

The robust porter (sometimes called American porter) because it can showcase almost any set of flavors you want. Brew one up now, and it’ll be perfect for your winter social events!

When bottle conditioning be mindful of THP. Kyle Carbaugh is here to help.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 25 (April/May 2018) of Craft Beer & Brewing Magazine®.