Recent Articles

Chris Betts of Transient Artisan Ales provided this recipe for their versatile saison.

It can easily take 10 or more pints of water to yield a single pint of beer. Jester Goldman explores where it all goes and what you can do to conserve some of it.

A dry Dortmunder in both the fritters and the jelly helps balance the sweetness of the corn and jelly.

Check out these Mexican-style lagers brewed north of the Rio Grande.

Jack Hendler of Jack’s Abby Brewing offers a few tips for brewing Baltic porters.

Here is an attempt to create something almost, but not quite, entirely unlike Brouwerij Dilewyns Vicaris Tripel.

Here are a few things to know if you’re thinking of diving into the world of lager brewing.

Our editors tested and reviewed the best stuff for serving beer. Here are the results.

From science to history to implementation, join Josh as he helps you build better hopped beers.

Brew up this beer now so you’ll have it on hand when the dog days of late July and early August start beating down.

The tart apples, hint of cinnamon, and stout (pumpkin or tropical) in the chutney accentuate the rich, gamy taste of the duck.

Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.

Lagers are making a comeback in the United States. Here are some favorites among craft brewers.

Big Brew occurs every year the first Saturday in May. Jester Goldman explores all the reasons it’s worth packing up your gear to go brew at the event.

These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.

Here's how to start training your palate to be able to identify flavors and off-flavors in beer.

Emily Hutto gathered a list of twelve cider bars that offer an array of cider flavors and styles from cidermakers around the world.

Learn how to get your wort chilled and maintain the ideal fermentation temperature to turn out excellent lagers.

This Belgian dubbel, provided by Andy Mitchell of New Belgium Brewery, has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols.

Here are the 10 essentials I like to have at the ready when I brew.