Recent Articles

These beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.

Berliner Weisse is an incredible “gateway” sour beer—approachable, fresh, and light. And brewing one can be easy! Here’s how to get the clean lactic acidity of Berliner Weisse in just a couple of days—or, if you’re impatient, even a few seconds.

Geoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.

Charles D. Cook talked to five respected Belgian brewers and blenders about new approaches to fruited lambics, developed to meet the rising demand for sour brews.

Pasteurization has been part of commercial-beer brewing for quite a while, and even some craft breweries are using it. Homebrewer Jester Goldman set out to see how pasteurization would it affect the beer. Here are his results.

The higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.

We interviewed Adam Avery to gather his thoughts on how to store beer, what to expect from aged bottles, and the best ways to enjoy the experience of cellaring craft beer.

Just follow the example of the monks at Mount Angel Abbey and ask yourself these nine questions before you tackle your first abbey-style beer.

Choose your twist(s) on this Westmalle Tripel-inspired beer.

Homebrewers can take a tip from good home cooks who know the importance of a well-stocked pantry.

No, not a braggot. With spring in the air and the bees waiting to get to work, Josh Weikert breaks out this ESB that uses honey as an adjunct sugar.

An American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.

You’ll want to hoard this darker-than-dark oatmeal stout with a bit of sweet, a bit of roast, and a bit of cinnamon and gooey molasses all for yourself.

Brooklyn’s burgeoning beer scene has grown by leaps and bounds over the past four years and shows no sign of stopping.

Thinking about opening a brewery? Start here to learn everything from licensing to location to profitability.

In this introductory course you'll learn how to make great mead from start-to-finish.

In this video you'll learn how to add watermelon to a tasty wheat base beer, select the right yeast strain, compensate for added sugars, and more!

The sweet creaminess of oatmeal stout is the perfect complement to the dark chocolate, cinnamon, and vanilla in this flourless cake.

When you want malt to take center stage, turn to a Scottish wee heavy, which offers the perfect example of malt writ large.

For those of you unfamiliar with bottle shares, they are gatherings of craft-beer lovers where each attendee brings a bottle of beer