Recent Articles

Brewing your best Weissbier includes a series of don’ts: don’t forget the rice hulls, don’t grow up a yeast starter, don’t oxygenate the wort, don’t cold crash. Here’s what to do for a crowd-pleaser of a beer for these dog days of summer.

While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.

This imperial stout is designed by Weldwerks Brewing Co.'s Head Brewer, Neil Fisher, specifically for aging with roasted cacao nibs and vanilla beans to create a rich, decadent, and complex beer that features notes of bittersweet, dark, and milk chocolate.

Rogue Brewmaster John Maier’s personal palate leans toward classic expressions of intense flavors.

Why bother with sour mashing? Aside from mastering a new technique, the biggest advantage is that you can blend with sour mash.

Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?

The addition of a stainless-steel coolship in 2013 has let Jester King Brewery explore the “living performance art” of 100 percent spontaneously fermented beers.

For most brewers, hops are typically purchased through massive multiyear contracts from far away farms in the Pacific Northwest. But for one rugged brewer in New Mexico, hops harvest is time to hit the trails and canyons of the state’s high country.

Wander Brewing’s Uncommon California Common is a nod to a truly American style. It’s also a nod to the beer that converted brewery Founders Chad and Colleen Kuehl into craft-beer lovers.

Missed the window for brewing an Oktoberfest beer for your Oktoberfest party? No problem! Mocktoberfest to the rescue.

The first pumpkin beer arrived in our office recently, so we thought we’d repost this popular article in which Tom Wilmes got the scoop on successfully spiced beers from three pumpkin pros.

Josh Weikert takes a relatively straightforward style—Helles—and “upscales” it into a double/imperial version, so that you can get a sense of the kinds of considerations in play and an approach to dealing with them.

Muffaletta sandwiches can be found all over New Orleans, from delis and corner grocery stores to upscale restaurants. Here, we use focaccia for the bread, and we’ve replaced the traditional olive salad with an IPA-brined vegetable relish.

Beer nerds, here’s the mimosa mixer you’ve been looking for.

Brewing with sour- and funk-inducing “bugs” presents its own challenges, as brewers from Jester King Brewery, Two Roads Brewing Co., Almanac Beer Company, and more, explain.

Want to have your own cask ale on tap? Jester Goldman shows you have to build a fairly simple version of a beer engine and then explains how you can pretty it up.

Basically, chilaquiles are corn tortilla pieces that are fried, then cooked in salsa, and sprinkled with cheese. For this summertime cookout recipe, we use a Mexican lager and make the salsa as we go, then add eggs.

Three brewers share their thoughts on complementing the base beer with spices.

Floor-malted base malts are prized for their rich, aromatic flavor that is far more intense than is usually achieved by industrial malting procedures. Here’s a closer look at what makes them different.

Steve Luke says about this coffee porter that was brewed at Cloudburst Brewing earlier this year: “I think lighter roasts can be less astringent and acrid compared to darker roasts, so they meld a bit better with darker and roasted malts in the beer.”