Showing 3001-3020 of 4652 articles
The Bruery Terreux sour-beer facility has accelerated and expanded various beer projects using wine grapes. It continues to break ground with everything from imperial stouts cofermented with grape must to whole-cluster refermentations in barrels.
This can be a great session lager to help you recruit your macro-drinking friends into the world of craft/homebrewed beer, and for your own purposes it's a nice tap to have on when you're looking for lighter flavors with a bit more character behind them.
Expand your knowledge of beer with two new books that explore ingredients, homebrewing, and a peek behind the curtain to how the pros approach each batch.
Jamie Bogner’s guest is Floris DeLée, former Technical Director for New Belgium Brewing and former Dogfish Head brewmaster, who has helped some of the biggest names in craft brewing for the last 15 years build their brewhouses.
Avery Brewing Barrel Herder Andy Parker walks you through the ins and outs of receiving, preparing, filling, and emptying barrels with practical tips and equipment recommendations throughout.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses pH measurements in beer.
Joe Fisher, brewmaster at Man Skirt Brewing, shares his advice for those considering making the investment.
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.