Recent Articles

In part 2 of his mead series, Kyle Byerly covers the process of making mead.

Meet your new friend, Lactobacillus, and learn the ins and outs of kettle souring.

This recipe provides you with the unique experience of roasted mussels: smoky, firm, and just enough chew. Tossing with wheat beer and lemon at the end adds a great acidic counterpoint to the sweetness of the roasted garlic and mussels.

Wet hops are a flavorful argument against having everything, all the time. Here’s the lowdown on how professional brewers get the best results with freshly harvested hops.

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a variety of analytic brewing tools. Here are the results.

Join Zymurgy Editor Dave Carpenter as he walks you through everything you need to know to start kegging your beer.

This adventurous beer is based on an American pale ale and inspired by the Moscow Moose cocktail. The ginger and rye are present, but subtle. The wild card is the use of lime, which shines through on the finish.

Making imperial saison at home can be easier than brewing other high-gravity styles.

Have you ever wondered how different strains of Brettanomyces impact the flavors in beer? A few enterprising breweries have launched beer series that explore this very question.

Bohemian Pilsner has a restrained fermentation character and a clean but complex biscuity maltiness with an absolute avalanche of hops without harsh bitterness. Brewing one is easier and harder than people think. Here’s how.

There’s no time like summer to turn up the heat with savory and spicy Southwestern fare like these chile rellenos, made with lambic, gueuze, or other sour beer.

Small amounts of Munich and melanoidin malts, along with generous heaps of fresh peaches, prop up the citrusy habaneros and earthy jalapeños.

Cask ales are all about balance, subtlety, and drinkability. Here, some of the best cask-ale brewers discuss how (and why) they produce cask ales.

Here’s an overview of the three main options homebrewers have for getting into the fast lane to sour brewing.

The anise-like flavors of the fennel combine with the wheat beer, herbs, and celery root make this dish a delectable, flavorful expedition.

Professional forager Pascal Baudar pushes the limits of foraged “beer.”

Short’s Brewing Company, 21st Amendment Brewery, and Funkwerks all involved with big deals to larger breweries.

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed four stainless-steel fermentors. Here are the results.

Here’s a recipe for a brown ale that’s obviously a brown ale, but also obviously not just another English Brown or Mild. It will have much more interest on the palate, especially if you take the more adventurous Rauchmalt route!

A malt analysis sheet gives you a glimpse under the hood to better understand what’s going on and how to optimize your process.