Recent Articles

Sometimes tough to find commercially, wheatwine is a beer made for homebrewing. It's a fun style to brew and it makes for an outstanding fall beer that holds up to a lot of aging.

This recipe from Josh Weikert, author of the Beer: Simple blog is for a bare-bones, but crisp and flavorful, German Pils.

Supported by sales of their polished and nuanced core beers but looking to a future of more mixed-culture stuff, barrel fermentations, and farmhouse styles, Three Weavers Brewing Company is building a reputation for award-winning, high-quality brews.

Let’s talk about how filtering can give your beer a makeover.

Paul Odell offers some reassurance as you decide on the right yeast for your Abbey-style homebrew.

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 17 (February/March 2017).

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, looks at what can cause unintentional bitterness in beer.

Tampa-area breweries will brew an IPA using hop varietals that begin with I-R-M-A with proceeds going to a local food bank.

Mark Hastings of Überbrew in Billings, Montana shared this homebrew-scaled recipe for their GABF gold medal-winning DIPA.

We’ve heard it many times: Store your beer in a dark, cool place. Brad Smith explains what damage light and heat can do to finished beer.

On the eastern edge of the North Carolina’s Blue Ridge mountains, Fonta Flora Brewery is pursuing a vision of honest and creative beer made with locally sourced ingredients that reflect both the terroir, and the pioneering spirit, of their locale.

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. Read on and get brewing!

Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.

Mark Hastings of Überbrew in Billings, Montana shares this homebrewed-scaled recipe for one of their "very best" IPAs.

In a mountain hamlet on the Tennessee side of the Great Smoky Mountains, Blackberry Farm Brewery is putting the “farm” back in “farmhouse” with their focus on seasonality, local ingredients, hospitality, culinary cross-polination, and native culture.

If you have a set of recipes you always use or if you usually stay within the bounds of the BJCP styles, challenge yourself once in a while to ignore the style guide and go where your muse leads.

Grilled eggplant and a Belgian witbier join forces in this simple and refreshing Mediterranean-inspired dish.

“What Would Vinnie Drink?” His list is surprisingly devoid of the hoppy beers one might expect…

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, tackles a question about saving a batch of beer gone wrong.

This IPA recipe is based off a collaboration by Tony Lawrence, the brewmaster and co-owner at Boneyard Beer and WarPigs in Copenhagen.