Recent Articles

But how, you might ask, will you possibly convert these folks to craft beer? Behold—four strategic moves for intervention.

There are a number of ways to get that Oreo flavor into your homebrew, but each method comes with its own set of challenges. Homebrewer Libby Murphy walks you through the ins and outs of the ingredients.

In this advanced course, learn how to build your own electrical panel box with a BCS to operate your electric brewery!

Here's a light bodied, moderately spiced Belgian wit.

Six-row barley may suffer from a bit of an image problem, but homebrewers and commercial craft brewers alike are beginning to discover that a little six-row isn’t all that bad.

Located near the banks of the Susquehanna River in Pittston, Pennsylvania, Susquehanna Brewing Company is reviving history and making history at the same time.

Stuffies (or stuffed clams, as they’re called outside of Rhode Island) usually consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard-shell clam.

A lager recipe for a dry, light and crisp American lager designed with a recession budget in mind.

In this Bolognese sauce recipe, an American pale ale helps to cut the sweetness of the tomato sauce made with canned tomatoes.

There are a number of fermentors on the market, and making a decision can be tricky. Longtime homebrewer Jester Goldman explains the ins and outs of some of the choices.

You can compare your homewbrew to other beers of its style to identify any issues, especially off-flavors.

We’ve tried every method in the book for transporting beer, and here are some of our tips for getting it there unscathed, at the right temperature, for the right price.

Here’s a primer on pH and titratable acidity (TA) and how, when, and why to measure them in your sour beers.

This hoppy British session ale has a smooth malt character.

The National Peanut Board says Americans eat about six pounds of peanut products per person each year, but how much do they drink?

Holy Mountain Brewing Co., a small 10-barrel brewery in Seattle, opened in 2015 and immediately developed a cult-like following. Here’s their story.

Turn up the heat with these spicy and savory Southern sausages.

Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.

Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters.

Phil Leinhart, brewmaster for Brewery Ommegang in Cooperstown, New York, loves a simple recipe produced with attention to detail.