Recent Articles

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.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, addresses the question of first wort hopping and its purpose.

Here are some tips on preparing your palate and your environment for a successful beer tasting.

Some of the most flavorful and misunderstood beers come from Scotland. Wee Heavy and Shilling Ales once dominated pubs and tap lists, but have lost favor for more hop-forward styles. However, these beers, and their history, are worth a closer look.

Spruce tips add an immediately recognizable aroma and flavor to beer, yet some have a hard time accurately defining the specifics. When they are collected, handled, and brewed with properly, this historic ingredient will liven up just about any beer.

The Scottish 80, also called an “export” by the BJCP guidelines, is a strong ale by Scottish standards. The export name means that this is an ale with a higher alcohol content (3.9 to 4.9 percent) that was intended to survive trans-Atlantic voyages.

While an essential ingredient in beer, malt is overlooked in favor of hops or yeast. However, the ingredient that gives color, ABV, and a strong dose of character is important. We asked a few of our favorite brewers to share their malt-forward beer picks.

There are rewards in brewing for the popular palate. Seeing how quickly your keg empties at a summer barbecue can be every bit as satisfying as nailing that lambic that impresses the three or four other sour beer heads you know.

Our homebrewing columnist, Josh Weikert, offers this recipe for a beer that is low-alcohol, delicate, and lightly flavored. Rather than being an American mass-produced lager it is, instead, a modern take on a traditional German style

As supplies of the wild yeast dwindle, recipes are being tweaked and brewers prepare for "dark, less funky times" ahead.

C Squared Ciders Founder Andy Brown walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging your cider.

New Orleans will always be a party town, but until recently, the party has ignored most beer beyond pale lagers. Today, as people turn toward more flavorful alternatives throughout the rest of the country, New Orleans is taking its sweet time to catch up.

Greg Zeschuk, the founder of Blind Enthusiasm Brewing in Edmonton, Alberta, Canada talks with Senior Editor John Holl about the growing brewing scene in the province.

With a wide array of flavors that are imparted by simply using different malts and grain, the flavors in beer have never been more specific or diverse. From light and sweet flavors, to roast and smoke, the flavors in between continuously delight the palate

C Squared Ciders Founder Andy Brown offers a few tips on finding the right temperature for your homemade cider

Here are the three beer bars that we explored in the “Love Handles” department in Issue 23 (December 2017/January 2018) of Craft Beer & Brewing Magazine®.

Establishing a routine to your brewing process is the best way to establish consistency from batch to batch. Josh Weikert has tips to follow in this CB&B video tip of the week.

The Scottish 70-Shillings are similar to the 60s, but with a more pronounced malt presence

Color is vitally important to the visual experience of enjoying a beer. The malt and grain bill in recipes also imparts flavor, aroma, and mouthfeel. Let's dive a little deeper into the subject, and realize there’s great complexity in the ordinary.

Interest from craft brewers, says one malt researcher, has "opened up a new era of research in grain and malting. There hadn't been innovation in malt for years." A look to the future of malt, its local impacts, and the embrace from brewers.