Recent Articles

Mash capping is a great way to reduce the harshness that some darker grains can bring or to set up a parti-gyle brew. Longtime homebrewer Jester Goldman walks you through the steps to get started.

The strain of yeast you use can have a significant impact on the flavor of your hops. Josh Weikert has some tips for achieving the results you want!

Nanobreweries might not match microbreweries in size, but they’re producing beer that’s every bit as great as their larger counterparts. Here, we highlight five nanobreweries that are worth the trip.

While the buttery flavors from diacetyl are usually something brewers want to avoid, there are beer styles that can be enhanced by diacetyl. Longtime homebrewer Josh Weikert explains how to make it work.

This Belgian Dark Strong recipe is Scratch Brewing’s favorite tomato beer. The dried cherry tomatoes retain their perceived sweetness and become raisiny and prune-like. They blend perfectly with a Belgian yeast strain.

Learn how to select, prepare, and add chiles to your beer, and make a Scottish Wee Heavy with the provided recipe!

While test batches are part and parcel of every brewery’s program, Danny McMahon of Door County Brewing Company takes it to the extreme. This pursuit of new ideas has helped turn his dream into one of the most exciting young breweries in the Midwest.

The red purée of dried New Mexico chiles gives this stew its kick, and the IPA adds a lightness and hops spiciness.

Last summer, droughts and high temperatures put a strain on the availability of hops. However, putting a more intense strain on hops is something more dangerous because of its potential increase: brewery and consumer demand.

Breakside adjusts the hops bill in their American IPAs regularly, depending on the changes in varieties between harvests and hops lots over the course of the year. This combo of Columbus, Citra, Centennial, and Chinook is one of their favored combos.

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 15 (October/November 2016).

Fragrant hoisin sauce adds a salty and slightly sweet flavor to this tangy barbecue sauce while the rice lager lightens it and dries it out.

Beechwood aging a lager is one method to complete the lagering process quickly, but is it worth the hype? Longtime homebrewer Jester Goldman explains the ins and outs so you can decide.

When selecting hops pairings, it's important to consider how their flavor profiles complement each other. Josh Weikert has some guidelines to consider in this video tip of the week.

These excerpted sections from The Homebrewer’s Almanac: A Seasonal Guide to Making Your Own Beer from Scratch on brewing with basil, carrots, and tomatoes are perfect for those interested in creative ways to use culinary ingredients in their brewing.

This carrot-seed ale uses just the seed heads and gives a hint of carrot and a layer of apricot.

First wort hops are added to the kettle during runoff and can lend complexity to the finished beer’s flavor and aroma.

With endless blue skies, one of the winningest collections of IPAs in the world, and a rapidly growing roster of beer festivals, Albuquerque, New Mexico, is staking its claim as one of America’s best brew destinations.

Adding beer to fish batter enhances the texture of the fried fish because when the fish hits the hot oil, carbon dioxide in the beer is released, creating air in the coating. Here a lager adds a nice light taste and crunch.

Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is brewed well. Josh Weikert has the low-down on how to brew this style just right.