Recent Articles

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.

This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a variety of new coolers, totes, cleaning tablets, and bottle openers. Here are the results.

From the crucible of conflict come beers of great intention.

At home, there are a few ways to execute a whirlpool, but first it helps to know a little bit about tea leaves.

This recipe is a riff on the traditional fish taco, but instead of batter frying the fish, we’re poaching it in lager. Poaching the fish allows it to hold more flavor from the poaching liquid than frying it will so you will get those beer-y undertones.

Here’s advice on how—and how long—to store those freshly roasted coffee beans you’re using in your next brew.

Some of the country’s most talked-about sour-beer brewers weigh in on how they do it.

With just a bit of tweaking, you can produce a range of session stouts that preserve the complexity and interest of their full-strength cousins. Josh Weikert shows you how to maintain body and flavor in a session stout.

This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.

Have you used a polypin? It’s a flexible, low-cost cask-conditioning solution that will serve you well.

American Pale Ale should be a beer that drinks easily and highlights its American hops flavors and aromas. Its closest analog isn’t IPA; it’s British Golden Ale, Americanized! Here’s how to brew a great one.

This house IPA at Block 15 Brewing (Corvallis, Oregon) is packed with notes of citrus, dank pine, and papaya with just enough malt character to prop them up and bitterness to balance.

For Melvin Brewing Cofounder Jeremy Tofte, Belgian-style beers played a formative role in his early life, but you’ll find only one of them in his dream 6-pack that leans heavily toward IPAs and imperial stouts.

Today’s most creative craft brewers know how to select yeast strains that don’t just ferment maltose, but also dance alongside hops that are at once tropical, citrusy, earthy, piney, and floral.

You could use a Vienna lager or a Pilsner for this recipe; both are firm enough to let the brightness of the beer shine through, but not so bitter that they overpower the sausage and herbs.

In this 70 minute video, learn the ins and outs of developing your best beer from professional brewer Matt Czigler, Founder of Czig Meister Brewing and former Brewmaster at Kane Brewing.

In the age of 100+ IBU beer, wild fermentation, and complex malt profiles, there’s something to be said for a beer with . . . well, none of that. Here’s a 6-pack of beers that—let’s be honest—we love because we grew up with them.

Learn to diagnose, describe, and fix those pesky off flavors!