Recent Articles

Growing your own hops is relatively easy. The bines grow quickly through the season, and it won’t take long before it’s time to harvest.

Ron Jeffries the founder of Jolly Pumpkin Artisan Ales sits down with Senior Editor John Holl for a wide ranging discussion on the nature of sour and wild, recipe development, and what brewers and drinkers should be doing to take care of their health.

Our senior editor, John Holl, took to his stoop with three beers this week to give them a taste and think about life in general.

Spice beers can be polarizing, but the intriguing flavors create exciting avenues of exploration for adventurous brewers. We asked a few of our favorite brewers to share some of their favorites.

Our homebrewing columnist talks about what it would be like to have his dream system, and if it would truly make him happy.

From a style perspective, though, it can be tough to differentiate because it bears some superficial and structural similarities to Belgian Tripel.

Larry Bell the founder and namesake of Bell's Brewery sits down with senior editor John Holl. They discuss brewery succession plans, baseball, what it means to be independent, and the original Two Hearted Ale.

So, how do you make a spiced beer? “Brew a beer and add spices.” If only it were that simple! Spice opens up an enormous range of flavors to us, and Josh Weikert shows you how to deploy various spices to get something you’re going to love drinking!

Spice in beer is nothing new, but as farmers create new peppers for market, brewers are busy trying to figure out how to incorporate them into lagers and ales. Matt Brophy talks about the spicy inspiration behind Flying Dog Brewery’s “The Heat” series.

Formulating, sampling, describing, reformulating, sampling again—the lessons Forbidden Root’s BJ Pichman learned perfecting first Forbidden Root and later Fernetic are equally useful when making a beer with just a few spices or, in fact, one with none.

Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.

With more control over our brewing session, we’re better prepared to deal with the unexpected. That control comes from planning and organization.

Jamie Bogner sits down over some beers with the crew from Angry Chair Brewing in Tampa, Florida to talk about their adjunct-forward approach to culinary-inspired beers.

Josh Weikert takes you on a rapid-fire journey through a range of spices and herbs that enhance, augment, imitate, and/or intensify both traditional beer flavors and beer-adjacent flavors that you might want to work into your recipes.

Gabe Gordon, founder of Beachwood BBQ and Brewing built the Blendery with the single-minded focus to re-create a true lambic-style beer in Southern California, and at the center of the effort is one critical piece of the lambic puzzle: the coolship.

With a respect for style guidelines, Holy City Brewing’s Chris Brown produces some traditional beers, but as the brewery has grown, he’s loosened up, creating award-winning boundary-pushing beers to complement the food scene in Charleston, South Carolina.

WeldWerks Founder/Brewmaster Neil Fisher takes you step-by-step through the adjuncts they use to brew variants of their 2017 GABF gold medal winning Medianoche stout, fruited sours, “pastry” stouts, and very popular New England-style India Pale Ales.

The guidelines tell us that as Bieres de Garde move toward the darker end of the spectrum, the malt complexity and intensity increase, and hops receded.

The skulls, candles, and pentagrams behind the taproom bar at TRVE Brewing in Denver tell you that it’s not just your average neighborhood craft brewery.

A brewing program in Philadelphia has come across a wild yeast that not only flocculates clear but also naturally produces lactic acid. Is GY7B the next big thing for sour beer?