Recent Articles

Be it smoked, roasty, imperial, or traditional, there are plenty of great porters to be found on tap and on shelves. We asked five brewers and industry pros from around the country recommend their favorites.

Karl Weiss offers tips on choosing a method and timing for adding coffee to beer.

A destination on every traveler’s bucket list, Manhattan is often overlooked as a top destination for beer. But ask Manhattan bar owners, and they’ll tell a different story.

Chicago’s Maplewood Brewery & Distillery can tell a lot of stories. There’s the tale of being the only brewery/distillery in Illinois. The legal thriller of losing their original name. But the best story of Maplewood is the sagas its telling with beer.

Toppling Goliath Brewmaster Mike Saboe is a perfectionist with an uncompromising vision for how his beers should taste.

In this Craft Beer & Brewing Tip of the Week brewer Kyle Carbaugh discusses what's great about using large format barrels during fermentation, as well as some of the drawbacks.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, offers advice on finding the right pump for your homebrewing needs.

This New England–style IPA from Maplewood Brewery and Distillery in Chicago, Illinois, is a local favorite.

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.