Recent Articles

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.

Homebrewer Josh Weikert covers a general approach to stocking up on grains and hops and runs down the contents and logic of his grain and hops “library.”

A rich stout and honey reduction provides a great counterpoint to the spicy tuna, ginger, and Sriracha mixture in this elegant dish.

As a follow-up to his “Make Your Best Belgian Tripel,” Josh Weikert shares his award-winning recipe.

Having found some Goose Island 2016 Proprietor’s Bourbon County Brand Stout, homebrewer Jester Goldman sets about developing the recipe for his tribute beer.

Nothing is better than caramelized onions, unless it is caramelized onions made with beer! Here caramelized brown-ale onions lend a sweet-and-sour umph! to grilled ham and cheese sandwiches.

Use classic beers as well as local and fresh examples as your standard for comparison as you’re training your palate.

Why stick to the ordinary? We’ve compiled a list of out-of-the-ordinary breweries to put on your bucket list.

When breweries contract their hops usage at least three years in advance, it lets hops growers better project the varieties to grow and whether to expand the farms, helps prevent shortages or overages, and creates more stability in the hops market.

Jester Goldman, one of our beer judges, designed this beer to be a little bigger than is typical for the style, approaching a Rauchbock. He’s brewed this recipe at home and in 2013 at a commercial scale with Equinox Brewery (Fort Collins, Colorado).

Come along as we explore the naturally carbonated world of cask-conditioned ale.

Aroma is one of the most effective tools in evaluating beer. Josh Weikert shows you how in this CB&B video tip of the week.

We set out to explore how several craft brewers in Los Angeles are adding a sense of place to their beers in unexpected ways.

Josh Weikert’s “sweet” stout isn’t especially sweet; it just seems sweet, and as a result it’s a beer that can be enjoyed by the pint. Here’s how to make it.

There are undoubtedly better versions of Tropical Stout out there, but this one carries very little risk of getting an overly-sweet, overly-off-flavored version and tastes great as well!

Join homebrewer Jester Goldman as he searches for a bottle of complex barrel-aged stout that inspired him to brew a tribute.

In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.

Move over, barley. Make room for some exciting new grains.

In the right hands, normally unwelcome microflora deliver ales that challenge the senses and stir the soul—quite the accomplishment for creatures we can’t even see.