Recent Articles

Here are three beer bars that our correspondents examined in Issue 27 of Craft Beer and Brewing Magazine. Find the best pints in Minneapolis, Longmont, and Aberdeen with these Love Handles.

Jeremy Wirtes, cofounder and head brewer for Triple Crossing Beer in Richmond, Virginia, may never be completely happy with the beer he makes. “We can always be better, and it’s a constant pursuit of that,” he says.

This recipe uses wheat, flaked rice, and flaked oats. All hops are added after the boil for awesome aroma without the bitterness. He uses Galaxy, Citra, Hallertau Blanc, and Azacca for white-wine notes, gooseberry, tangerine, and guava.

Replicating a beer is a different skill set (though it does overlap), but don’t worry too much about making an identical twin – making a great sibling is more than good enough, and who knows, you might even improve upon a classic!

From history to brew day, John Coyle and Steve Ashton cover everything you need to know to brew your next great saison.

We asked Monkish Brewing Cofounder Henry Nguyen for some advice when it comes to brewing quality, flavorful, and inventive IPAs. Here are five things he thinks you should know when it comes to brewing IPA.

Once a year the candy that resembles a vegetable takes over America. What was once confined to trick-or-treat bags is now finding its way into beer.

Dave Engbers, the cofounder at Founders Brewing Company has learned a lot about brewing from both the beers he likes to drink, and how it's evolved to the way to keep the lights on.

Decoction mashing and patient lagering remain the norm across Upper Franconia, as they do in nearby Czechia—the two places in the world most famed for their attractive, flavorful lagers. Our correspondent takes a deep dive into the region.

This is an "Americanized" version of an existing style in the colonial sense – brewed using what was available in early America – rather than in the “extreme” sense, as we see with many other styles.

When is the right time to pull your beer from a barrel? That's a complicated question but Andy Parker of Avery Brewing has some sensory suggestions in this tip of the week.

Here are some suggestions on the right style of beer to pair with all the different candy currently filling bowls and bags in your house.

From his pioneering masters thesis on fermenting with Brettanomyces to his current role running a 10,000 BBL per year brewery and artisan-focused craft distributorship in Denver, Colorado, Chad Yakobson has made his mark on the world of brewing.

Best known at the moment for their hoppy IPAs and pale ales, Fox Farm is using location to its advantage. The emphasis on sourcing local ingredients and taking a culinary approach to beer-recipe development translates to a farm-to-glass experience.

Paul Odell is here with some tips on how to pick the right candi sugar for your Abbey-style ales.

The metro area is booming, with countless cranes on the horizon and traffic to match. Still, this city has managed to retain its Southern charm. The brewing industry has risen with the times. It’s time to go drinking in Nashville.

Once you get the process down for your system and palate, you can play around with the amount and type of coffee involved, and you should also start playing around with the styles of coffee beer you brew!

L.L. Bean, the boot, clothing, and outdoor gear company, partnered with a number of local breweries to highlight small-batch craftsmanship as well as their surroundings.

We were busy this past year tasting beers that were sent to our office, shared at a bar, brewery or pub, and poured at festivals around the world. It’s difficult but rewarding work and we’re pleased to present our editors picks for top beers of 2018.

The results are in! We asked our readers to pick their best beers of 2018. From new and hazy IPAs to classic saisons and stouts read on to see if your favorite made the list.