Recent Articles

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

Getting great results brewing a New England–style IPA requires more focus on process than recipe alone. Ryan Brooks, formerly of Coronado Brewing in San Diego, shared their process of developing a New England–style IPA in the West Coast IPA heartland.

This recipe stays close to the historical interpretation: dark brown, sweet, smoky, with a noticeable herbal flavor—a tasty Scottish holiday beer.

Despite the potential risks for contamination, some brewers insist on fermenting in open containers.

Beer adds some tang and sweetness to the salty, meaty bratwursts, and in this recipe, the hearty flavors are softened by the pasta, mushrooms, cheese, and cream. The brown ale adds just a hint of sweetness and nuttiness.

Belgian Blond is a tough style to nail down, but here Josh Weikert shows you how to create one that is wonderfully fresh and clean and uses the spice, esters, and “Belgian” character as an accent, not a headline.

Try Taylor Caron’s recipe for an American-style stout that includes a tiny bit of preboil sour wort similar to Old School Irish stouts.

Consider these vintage beer and food pairings the next time you’re thinking of pulling a bottle from your cellar or splurging on a vintage offering at a restaurant.

This traditional Southern dish is made with grilled sweet corn, lime, and spices, a combination that adds sweet, tart, and spicy notes. A German altbier or Scottish ale is perfect for this dish.

Multi-step mashing may seem like a historical curiosity, but it’s good to understand the intent because there are still some useful ideas. Jester Goldman walks you through the traditional rest points and what they’re all about.

New England IPAs are big beers, there is a definitive haze to the beer, and brewers embrace the big, bold hops flavors rather than the bitterness of the India pale ales of the past.

Local ingredients made saison what it was, and while we tend to think of that in terms of yeast, grains, and spices, there’s no reason to exclude hops from that list.

In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.

While some professional brewers have gone on record as outspoken critics of the New England–style IPA, others have embraced it wholeheartedly. We asked a few brewers who were sympathetic to the style to share some of their favorites.

Our galette recipe combines the crisp, tart Granny Smith apple with the spiciness of an IPA, creating a combination that will make everyone want to come back for seconds.

This is a sweeter milk stout recipe that CBB staffer Libby Murphy has had fun experimenting with. Despite its name, there aren’t actual almonds in the recipe, but the flavor magically works itself into the mix.

The stout in this recipe is a robust complement to the blackberries, and—depending on the style you choose—can add some very interesting flavors!

Developing experiments can help dial in recipes and create more interesting flavors in your beer. Long-time homebrewer Jester Goldman suggests three experiments to get you started.

Adding aromas to your beer using late hops additions can be done a few ways. We show you how in this video tip of the week!

Here are a few hippie- and metal-influenced breweries to seek out.