Recent Articles

In a proper pale ale, the focus is, correctly, on the hops. However, no matter whether that pale ale is British in origin, or American, or Belgian, or is from the new hazy school, the malt that goes into the recipe matters.

Recently, Arthur laid down a challenge. "Our industry has become reliant on collaborating solely on hazier shades of winter. It feels done and done. Can we please chart a new destination," he asked. In this episode he goes deeper with John Holl.

Before you pack a bag in search of new hops-fueled adventures, here are a few new books that that will inspire you to hit the road and order a pint.

An abundance of locally brewed craft beer and stunning outdoor recreation make Bend, Oregon, a sublime destination during any season of the year.

When it comes to serving cask ale at home, using a sparkler can help give a more authentic drinking experience. In this Craft Beer and Brewing video tip learn how to create a DIY sparkler for a DYI beer engine.

Mitch Steele, the long-time brewmaster for Stone Brewing, and one of the most thoughtful brewers in the industry talks about his new venture, New Realm Brewing Co. in Atlanta.

This Blonde Ale is more flavorful than your average "lawnmower" beer, so save it for after you mow. Once you dial in the recipe, this will be the beer that gets your non-beer-drinking friends started down the path to craft beer.

Want to pour your own cold brew coffee at home? If you already have a normal CO2 keg setup, you can level up by adding nitrogen to the mix. That one-time cost will let you satisfy your craving and still be able to put your stout on tap once in a while.

Maine Beer Co.’s Dan Kleban is an ardent independent with a knack for hops and a company-wide commitment to treading lightly on the planet.

Reporter Josh Noel masterfully tackles the complicated and important story of Goose Island in his new book "Barrel-Aged Stout and Selling Out." Every fan of craft beer should purchase and immediately read this book, says our senior editor John Holl.

From the foundation of recipe development to sampling your beer, Wiley Roots Cofounder Kyle Carbaugh discusses the considerations in selecting your grain bill, hops, yeast, bacteria, fermentation duration and temperature, adjuncting, and a lot more.

The United States is a large, diverse place, and looking at the number of breweries at the national level alone doesn't tell the whole story.

Foreign Extra Stout isn’t a complicated style. However, it is a distinct style, and missing the mark on any one of several flavor characteristics will unavoidably drag it out of its home in category 16D and into one of the other stout styles.

Steven McConnell offers tips on adding adjuncts to the recipe for your New England–Style IPA.

When I’m drinking in a contemplative way and considering the beer at hand, flow is the first thing I look for.

White IPA should not be confused with Belgian IPA. It's what you get when you combine the flavor profile of a Belgian Witbier with a lot of highly-complementary new age hops.

Thanks to tremendous growth, Firestone Walker is now accustomed to making large-scale batches. For its new Venice Beach, California, location, the brewery went small to foster creativity and collaboration.

Brandon Jones, the brewer and blender of Yazoo Brewing Co. and the man behind Embrace The Funk has some thoughts. He sits down this week with senior editor John Holl and talks about the new Sour And Wild Ale Guild.

Be it smoked, roasty, imperial, or traditional, there are plenty of great porters to be found on tap and on shelves. We asked five brewers and industry pros from around the country recommend their favorites.

Karl Weiss offers tips on choosing a method and timing for adding coffee to beer.