Recent Articles

Learning to adjust your mash temperature and thickness based on the beer you're brewing will bring out the right flavors in your malts, resulting in better-tasting beer. We show you how in this video tip of the week.

In every small brewery in the West African nation of Benin, beer is prepared daily and consumed shortly after. It’s called tchoukoutou, is made only by women, and, as correspondent Noland Ryan Deaver discovered, is steeped in tradition, flavor, and pride.

Once nearly extinct, both American and German breweries have saved this beer style, which can now be found on any number of tap lists and shelves. That's a wonderful thing, because it can be a fantastic beer.

Rudi Ghequire, the brewmaster of Rodenbach recently sat down with senior editor John Holl to share his thoughts on the sensation of balance. They also discuss tradition, time, and what's wrong with some of today's sour beers.

As more breweries open and more craft customers have kids, it’s becoming more and more common to encounter little ones in tasting rooms. Good idea? Bad idea?

When brewing without hops, you'll want to be sure to use the right ingredients. Josh Weikert has some tips for adjusting your recipe in this video tip of the week.

Three Four Beer Co. Co-owner and Head Brewer (and former Odell and Horse & Dragon brewer) Linsey Cornish offers five tips for brewing great stouts and porters.

What's the difference between porter and stout? long, quiet eras in brewing history have washed out the distinctions between the two styles, insofar as they ever were significantly different to begin with. Josh Weikert wades into to dark waters.

Jester King Brewery Founder Jeffrey Stuffings is a vocal force in the brewing industry who has never been afraid to speak his mind.

WeldWerks Brewing Cofounder/Brewmaster Neil Fisher talks about finding the right kind of hop product for making a Hazy Pale Ale or IPA.

There are myriad ways for otherwise great beer to develop unwanted flavors, despite the best efforts of the brewers making it. Why? The answer is simple, yet more complex than you might think.

White Stout is a style that confuses some, enrages others, and gets a lot of brewers very excited. You can call it a lot of things, but the white stout is not only a style but also a playground for making interesting, flavorful beers.

Innovation, taste and sustainability are leading more brewers to choose glass. Sponsored by the Glass Packaging Institute.

How do you keep your barrels properly hydrated before you age beer, or between batches? Avery Brewing's Andy Parker offers some practical advice in this Craft Beer and Brewing Magazine Tip of the Week.

Join WeldWerks Brewing Cofounder/Brewmaster Neil Fisher as he walks you through everything you need to know to brew one of the highest-acclaimed New England-Style IPAs available.

Spruce tips add an immediately recognizable aroma and flavor to beer, yet people still have a hard time accurately defining the specifics

Some brewing isn't really about entering competitions and winning awards but submitting your beer for the anonymous evaluation that competitions offer is usually a sound idea. But if you're going to enter, you might as well try to win. Here's some tips.

If breakfast is the most important meal of the day, it’s no wonder Breakfast Stout and its variants from Founders Brewing are so popular. Learn more about the rich, full, sweet stout that Brewmaster Jeremy Kosmicki says started out as a homebrew recipe.

Brewery founder Phil Wymore sits down with John Holl to discuss innovation, creativity, and how the brewing industry continues to evolve and innovate.

GrowlerWerks offers a toast to the mothers of the world and the influence they've had on us. Sponsored by GrowlerWerks.