Recent Articles

Belgian specialty malts make The Reverend the perfect beer for homebrewers who love malty beers.

While your friends are out drinking St. Paddy’s Day beers, why not spend a day at home brewing for the occasion? We’ve compiled highlights on how to brew your best Irish red ale and dry Irish stout and have pulled together some recipes to get you started!

The culture of waiting in line for new and limited releases is an anomaly in the history of beer but not necessarily the cultural outlier in American commerce that some make it out to be.

Look for a bold, spicy stout (an imperial stout or an espresso stout) to stand up to the hoisin in this recipe.

The Rauchbier is a smoky style of lager that has some surprising ingredients. Longtime homebrewer Josh Weikert walks you through the steps to make your best.

Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.

Despite the fact that we put no style restrictions on the five brewers we asked, every one came back with an imperial stout. Read on to see what these brewers are drinking when they’re not drinking the beer they make.

It’s not uncommon to incorporate rum or bourbon in bread pudding, but in this case, we use an imperial stout for an added bit of decadence. The high alcohol content adds a bit of bite, complementing the sweetness of the dessert.

Experimenting with your brewing is a great way to ramp up your game, but one way to really know how well you’ve done is to get others to help you by participating in a blind-tasting panel. Longtime homebrewer Jester Goldman walks you through the basics.

Multiple step mashes can produce different flavors in your beer by breaking down different proteins. We discuss the ins and outs in this video tip of the week.

Check out a few craft-beer alternatives (both abroad and in the United States) that celebrate the Irish.

Josh Weikert, a regular and prolific Craft Beer & Brewing Magazine® contributor shared his brew set up with us. Now we know how he can produce so much beer and why he has so many great beer recipes!

This doppelbock is big and malty, with a warming alcohol character.

Brad Smith explains why many beers brewed with extract come out darker than you might expect.

Regardless of its origin, the Reuben sandwich is delicious and made even more so with our ale-soaked sauerkraut.

Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.

In this over-the-top tuna and crab sandwich, the bitterness of an IPA counters the sweetness in the crab and the fat from the crab salad.

Experimenting is a great way to learn more about the brewing process, make modifications to recipes, and test new methods. Long-time homebrewer Jester Goldman walks you through the basics of setting up an experiment.

Calibrate your palate with these commercial examples of stout styles.

Everybody’s brew setup is different, based on a number of factors. Craft Beer & Brewing Magazine® contributor and blind-tasting panel judge Jester Goldman shared his brew set up with us!