Recent Articles

While some purists love to hate “Pastry” beers, even more find fun and excitement in exploring the range of flavors they offer. We asked a few of our favorite brewers to share some of their favorites.

Sonoma Pride is a high-ABV, high-body, and high-aroma IPA brewed just once for Sonoma and Napa county charities after the 2017 wildfires. Please consider donating to the charity set up by Russian River Brewing & The King Ridge Foundation at sonomapride.com

In beer circles these days, ask about a "pastry beer" and get ready to receive an earful. It's a style that's not actually a style and includes beers that either don't contain pastry ingredients or mimic pastry. Still, there's no denying the popularity.

Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.

The right ingredients, added the right way, can be the difference between a successful pastry beer and a hot mess.

Chris Lohring of Notch sits down with John Holl to discuss lagers of all kinds, the importance of a comfortable tap room and ways brewers can face competition from each other and from the outside.

When it comes to adding sugar to your beer there are pitfalls to avoid, and lots of wonderful, complex flavors to gain.

From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.

Yakima, Washington might have a historical reputation as a sleepy agricultural town, but the rapid growth of craft beer has shown a new light on the valley that produces more than a quarter of the hops used in brewing around the world.

We Asked Ska Brewing cofounder Dave Thibodeau to pick memorable, flavorful, and standout beers he’s encountered in a lifetime of beer drinking, we found he’s fond of the classics.

Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 22 of Craft Beer & Brewing Magazine®.

Borrowed, or more accurately salvaged, from the wine industry, foeders are nothing more than big barrels where fermented beverages develop the deliciousness sought by the craftsmen.

Interested in brewing a beer with pink peppercorn? Michael Carroll of Band of Bohemia, in Chicago, has you covered. This recipe is especially nice when your winter could use a bit of warmth.

Pre-Prohibition Porter is described in the guidelines as being like a less-hoppy American Porter and a less-caramelly English Porter.

From its home base in Berkeley, California, Fieldwork Brewing Company is churning out an ever-rotating list of inventive beers for its growing collection of taprooms.

Long-time brewer Fred Bueltmann sits down with John Holl to discuss his new project "This Craft Nation," how beer has evolved, and what it's like preparing a beer dinner for 500 people.

So named because it resembles a regular peppercorn, this ingredient is actually part of the cashew family. Still, adding it to a beer adds a spicy, floral kick.

It's the secret handshake between German brewers, says Bill Eye. Now you can learn about the krausen process.

A classic Flanders Red Ale is a riot of flavors, from rich fruity notes of black currant and plum and berries, to bright acidity and dark funk, and even a raw-grain-and-biscuit malt background