Recent Articles

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.

Consider forming your beer-cellar collection around age-worthy, budget-friendly beers.

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a couple of burners and a chiller. Here are the results.

This beer is inspired by Mike Todd, a fellow member of the Stoney Creek Homebrewers, who brought a SMaSH version to a recent meeting. We were all blown away by the clarion blackberry/black currant/plum notes that the Bramling Cross hops pumped out!

Make better beer with yeast starters.

From core beers to core values and down to every last detail, Aslan Brewing Co. is very much an expression of its four owners’ commitment to organic ingredients and their community.

Rich and bready but never sweet and hot, the English Barleywine is the beer-drinking equivalent of eating warm biscuits straight out of the oven. Here’s how to brew your best one.

A coconut porter is the perfect culinary inspiration for this bright, light, and flavorful dish.

Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.

Whether you’re relaxing poolside, stretched out on the towel at the beach, or chilling in a vacation rental, now’s the time to catch up on some new beer books and new releases of classics.

“Braggot” stands at the crossroads of beer and mead, as a blend of honey and malt. Jester Goldman offers some tips to help you start your exploration of the land of braggots.

For the shrimp’s poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.

Josh Weikert covers the whys and hows of keeping your fermenting beer in the dark.

Beer and travel writer Heather Vandenengel spent a few days in Chittenden County, Vermont, to learn what the new craft-beer scene is brewing . . .

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a homebrew-scaled brite tank and two products that help with packaging your beer. Here are the results.

Pro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA.

Time to consider doing the splits with an overnight mash.