Recent Articles

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

At Wander Brewing, the biggest focus is blazing a trail through beer and beer styles that interest and inspire them, from Belgian styles to rauchbiers to fruited kettle sours to barrel-aged saisons to coolship beers and, yes, even IPAs.

Paired with tomatillos and Vienna lager, a flaky mild-tasting fish upgrades the traditional tostada.

This award-winning rich black ale with dark roasted malt flavors is blended with bittersweet chocolate, a blend of three Mexican chile peppers, and cinnamon.

The bright, bitter, and aromatic India pale ales of California sparked an infatuation with hops that emanated across the craft-beer landscape and developed into the modern IPA style.

Dreaming of turning your homebrewing hobby into a career? Professional brewmasters go through a lot to earn that position, and opening your own place is even harder. Here are some things to consider as you dream of making the leap.

Wheat beer adds just a hint of tang to this traditional dish, tying together all the flavors.

Josh Weikert explains the importance of understanding (and adjusting for) the quirks in different yeast strains so that, at the end of the day, you get the beer you want.

Here’s the remarkable story of a very, very old bottle of beer.

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

Belgian pale ale is a great entry-level Belgian beer for those who are a little overwhelmed by the more common Dubbels and Tripels out there, and it’s the style I recommend when people tell me they “don’t like Belgians.”

If you’d like to homebrew within a budget and still enjoy great beer, here are five ideas to get you there.

Brewing on used equipment and playing around with new techniques, hops, or other ingredients, Cloudburst Brewing is turning out a spectrum of beers that are remembered for their bold names and the causes they support.

Belgian witbier is a fantastic beer style, especially for the summer-to-fall transition, but you need to resist the impulse to overload it with spices and fruit! Here’s how to brew one you can drink by the liter instead of making wheat-based perfume.

A blueberry sour ale adds some summertime excitement to this yummy crumb cake.

Emphasize the tartness of green tomatoes by brewing this lighter saison-style beer with a relatively dry finish.

For Troy Casey, owner of Casey Brewing & Blending, brewing with fruit is much more than just selecting the fruit—it’s a relationship with local fruit growers and an exploration of the distinct flavors that specific fruit varietals contribute to beer.

Jester Goldman offers tips on choosing honey and the base beer for a saison braggot, then shares the recipe for “Saison of the Braggot.” It needs a warm fermentation temperature, so what better time than midsummer to brew one up?

An American pale ale works well as the beer for cooking, both to help offset the sweetness of the carrots and reinforce the bitterness of the char once it comes off the grill.

Josh Weikert offers tips on creating an environment with stable temperatures for your fermenting beer.