Recent Articles

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.

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.