Recent Articles

Here are the three beer bars that we explored in the “Love Handles” department in Issue 26 (June/July 2018) of Craft Beer & Brewing Magazine®.

Craft Beer & Brewing Magazine® contributor Taylor Caron covers everything you need to know about high gravity and high alcohol brewing, fermenting, and packaging.

Bierstadt Lagerhaus brewmaster Ashleigh Carter discusses knock out and it's importance when it comes to brewing lagers.

A clean and simple dry-hopped pale ale designed by TRVE Head Brewer Zach Coleman.

The Scottish Export is the strongest of the three lower-ABV ales in the family. A malt-forward, low-ABV, toasty-not-roasty beer with minimal hops, but at the 80 shilling level we're expecting a more pronounced set of flavors.

Troon Brewing is a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland. The beers produced are largely hazy IPAs, and more and more, they are being traded, checked-in, and closely examined.

Jeffers Richardson, Director of Firestone Walker’s Barrelworks program, joins the podcast to discuss bottle conditioning wild beers, maintaining head retention in sours, building a common language for sour beer blending, and much more.

It’s one thing to have a cask program. It’s another thing to make sure you have the equipment to do it right. Yorkshire Square Brewery peddles ale thanks to it’s impressive cellaring and serving system.

This should be a good “transitional” pale stout! More amber than gold, it’s still far lighter than a proper “dark” stout and still has the complex roast we expect and the creamy mouthfeel that we deserve.

In this video tip learn about the enzymes that help make great beer and why its necessary.

A style born of the golden hops age, India Pale Lagers have evolved beyond just the combination of two styles. Drinkers today have choice, and brewers are exploring the breadth and future of IPL.

New England–style hoppy beers, but Civil Society Brewing Co. has carved out a niche in the sunshine state for just that. And that niche keeps growing as they connect and collaborate with like-minded progressive brewers across the country.

Dan Suarez sits down with John Holl to discuss the pressures of being popular, brewing with fruit, and why he'll never sell his brand to a larger brewing company.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on separating hops from wort.

Limited Number of Tickets Remain for Pints for Prostates Fundraiser.

Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.

Paul Odell demonstrates the ideal way to pour your Abbey-style ales.

Sourtooth Tiger is a barrel-aged golden sour with dried ginger root. It’s ginger- forward, and the acidity brings a bright, spicy freshness to this aged beer.

If you spot carbonation clinging to the inside of a glass of freshly poured beer, that's a sure sign of grit. A few simple steps will have you drinking clean each time.

Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.