Recent Articles

Here’s a great summer meal to grill and enjoy in the backyard.

Trying to decide between using whole beans or ground coffee? Here are some of the pros and cons.

We asked five PNW brewers whether they consider “Northwest-style” IPA its own subcategory of the IPA family. Here’s what they had to say.

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

Adding raspberries to your porter is a fantastic way to expand your flavor options and test your creativity. Josh Weikert shows you how to make three adjustments to your recipe to account for the additional tartness/astringency from the raspberries.

Nature gives us hops in only one form—the female cones of the climbing hops plant—but hops growers and processors deliver those hops to brewers in a range of products.

In the spirit of craft, today’s creative makers are looking both to history and to the playbook developed by craft-beer brewers to make unique and exciting ciders.

Bring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.

An apricot or peach fruit beer is the perfect culinary inspiration for these bright, light, and flavorful scallops.

This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

Here are the three beer bars that we explored in Issue 19 (June/July 2017) of Craft Beer & Brewing Magazine®.

LupuLN2™ hops powder, a new hops product from Yakima Chief−Hopunion, is transforming several methods in the brewing process.

These bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.

Want to try combining some other flavors with coffee in your beer? Here are some tips.

Two of the country’s most reputable coffee-beer brewers explain just how they make the magic happen.

An electric brewery gives you the option of brewing inside year-round. If this is a road you want to go down, here are some of the things to consider when planning your electric system.

This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.

Here’s what you need to know about these two advanced systems for maintaining mash temperature, automating the brewing process, and improving consistency from one batch to another.

Specializing in modern farmhouse ales, Transient Artisan Ales’ Founder and Brewmaster Chris Betts uses simple recipes and barrel fermentation to create beers that are works of art.

When brewers ask Josh Weikert what their first “big” beer should be, it isn’t barleywine or Old Ale or double IPA: it’s Weizenbock. Here’s why . . . and how.