Recent Articles

When you're getting significant warming or solventy off-flavors in your beer, it's time to look at your fermentation techniques. Josh Weikert has troubleshooting advice in this CB&B video tip of the week!

If you keg your beer and need to fill a growler, here are some tips to avoid growler grief.

Here’s a recipe for Old Ale that includes flavors we often associate with aged beers but that can be developed without the risk of actually engaging in extended aging. Don’t let the name fool you.

The Austin Beer Garden Brewing Co. tastes more like Munich than Austin with its award-winning lineup of hoppy American and traditional German beer styles that add to the breadth of the city’s already robust beer scene.

Instead of buying your run-of-the-mill box of chocolates this year, buy beers that are inspired by the chocolates instead. We have a six-pack of chocolate candy−flavored beers to get you started!

Meant to represent the kind of pale lagers that were brewed by the likes of John Wagner, who brewed the first lager in the United States, this is kind of like German or Czech Pilsner but includes some local variability and flair.

The constant hopping techniques used in Dogfish Head 60 and 90 Minute IPAs inspired this pale ale.

A Pale-Ale Style Guide

Don’t toss these hush puppies to dogs to quell their barking! The beer isn’t good for them, and these ESB-spiked morsels are certainly too tasty to waste!

Inviting your spouse and your children to join the brew process makes brewing all the more fun for everyone. Jester Goldman has some tips for how to make brewing more interesting for kids, from toddlers on up.

When it comes to craft ales and lagers, there really is no good one-size-fits-all temperature. And even if there were, it probably wouldn’t be ice cold.

Finding the source of infected beer will help prevent future infections, and knowing where to look and how to properly clean these parts will further prevent contamination. Josh Weikert shows you how.

If you are an all-grain brewer, the most important thing to worry about is mash pH. Brad Smith delves into why and how to achieve the right pH.

With the right grist and careful fermenting, you can get the best of the malt flavors in this Munich Dunkel without leaving an impression of sweetness. But, there’s an important caveat to keep in mind: don’t go too far.

Breakside Brewery in Portland, Oregon, is well known for its IPAs—but that wasn’t really the plan. At least it wasn’t the whole plan.

The blonde ale’s light, fruity essence knocks this tart recipe out of the park.

This medium-sweet mead has black raspberry puree added when fermentation begins to slow. Start now because it needs to bottle-age for several years.

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 16 (December 2016/January 2017).

In this recipe excerpted from Jackie Dodd’s The Craft Beer Bites Cookbook, a fruity, peppery Belgian ale combines with caramelized apples and onions for a delightfully tasty tidbit.

If you’re ready to upgrade your fermentor in either size or value, longtime homebrewer Jester Goldman has suggestions to help you make the best decision for your goals.