Recent Articles

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.

Chicago's Dovetail Brewery released a kriek earlier this week that was made possible, in part, thanks to a great relationship with one of the taproom regulars.

The one that started a trend. The Brut IPA from San Francisco's Social Kitchen and Brewery.

An enzyme long used to help make big imperial stouts a little easier on the palate has found a new purpose in an emerging style of IPA. The Brut IPA is a dry—0° Plato—version of the style that was created just months ago and is now spreading like wildfire.

The most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.

After spending just a little time with Sam Masotto and talking beer, it’s hard not to think of the Dr. Jeckyll and Mr. Hyde comparison. The Bethlehem, Pennsylvania-based brewer talks about his appreciation of the classics, but not being defined by styles.

The practice of putting beer into cans has been around for the better part of a century, and although cans are ubiquitous today, it's been a slow march to achieve that level of use.

Let’s take a walk through the roles hops play during the brewing and fermentation process.

Growing your own hops isn’t always as simple as planting, harvesting, and brewing. For those who want to get deeper into the science, leading to a more fulfilling brewing experience, here are the steps you need to estimate alpha-acid percentage.

The taproom (also home to the original brewhouse) may be the darkest in craft beer, with the black walls, dim lighting, candles, pentagrams, and skulls you’d expect from a brewery run by dedicated metalheads

BJCP Grand Master Josh Weikert is here to make the case for why you should forego some of those monster beers and focus on low ABV recipes.

It’s the beer that built this current movement—an American twist on an established style that pushed the boundary of hops. And almost forty years after its debut, Sierra Nevada Pale Ale remains both beloved and timeless.

A decent jumping-off point for Red Ale is the American Amber, which ostensibly includes Reds in their midst. There are some worthwhile differences to note, though.

Feisty Spirits Founder Jamie Gulden covers the distillation process, equipment, proofing, and techniques specifically for beer brewers. Feisty Spirits has won more than 21 different medals and awards.

Boulevard Brewmaster Steven Pauwels has made significant impacts on the American craft beer landscape over the past 19 years with classic beers like Tank 7 farmhouse ale and others.

It's all about perspective. What some people see as a hops cone, others see as an artichoke, or vice versa. Can the confusion lead to collaboration?

When using some low ABV sources, the stripping run is important to get the right cuts. Learn more about the distilling process in this video tip.

The style is versatile, flexible, and drinkable. And whatever else it might be, it isn’t really a pale ale.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on adding lactic acid to beer.

While the Heavy may not be heavy in comparison to almost anything else, it's heavier than the sixty-shilling light ales of Scotland. To the extent that we care about differences between beers and how those beers are produced, that's all that matters.