Recent Articles

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.

WeldWerks Brewing Cofounder/Brewmaster Neil Fisher talks about the right kinds of malt for making a Hazy Pale Ale.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 24 of Craft Beer & Brewing Magazine®.

Paul Odell explains how to use a cornelius keg to serve homebrewed cask ale.

Brewing world-class beer in paradise has always been the mission of Missoula, Montana’s Kettlehouse Brewing. Now, it finally has the space to allow its brewers to stretch their legs.

Doppelsticke, as its name implies, is a "doubled" version of the Sticke, making it something akin to a German Barleywine.

Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.

With the national conversation happening on the legalization of marijuana there are beer makers laying the ground work for the day when the two products can be fully fused together.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on steeping dark grains.

Smoked malts can be touchy to work with. For one thing, not every batch of smoked malt is identical, even when comprised of the same grain and smoked with the same wood. Dive into this specialty grain with our homebrewing columnist to learn more.

For his 6-pack, Tyson Arp of Nebraska Brewing Company (Papillion, Nebraska) thought back to his days of homebrewing and beer discovery and picked beers that inspired him at an early stage in his career.

Guest Trevor Rogers, cofounder of spontaneous sour beer maker De Garde Brewing in Tillamook, Oregon, joins Jamie Bogner in a conversation about the evolution of their beer making processes as one of America’s few all-spontaneous brewers.

This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.