Recent Articles

Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.

Two Rivers Brewing’s Josh Bushey and Weyerbacher’s Chris Wilson describe their first collaboration brew as a young bruin. They “quick” soured it with Lacto and cheated some of the long aging stuff with oak spirals and lots of fruit.

Here are 5 great reasons to teach your family how to homebrew this holiday season.

Forget sparkling wine and get your beer on this New Year’s Eve. Here’s a guide to beers to reach for throughout the day.

There is nothing more comforting on a chilly day than a bowl of hot French onion soup, especially one made with beer!

The American wheat ale is one of the newest styles of wheats, and is closer in style to the American pale ale than a German weissbier. Josh Weikert explains the ingredients and processes that make this beer unique.

This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.

Curiosity, community service, and high-quality balanced beers are the focal points of this relatively new brewery in Athens, Georgia.

We’ve taken the classic chocolate ice cream and adapted it to include your favorite milk stout.

With an electric brewing system, it’s not just a matter of figuring out how to heat water and boil the wort; ventilation is every bit as important. Here are some things you should consider as you design your dream system.

When your local homebrew store doesn't stock high-alpha hops, you'll need to learn how to artificially inflate your IBUs to achieve the right level of bitterness. We have some tips for how to do that!

To preserve the volatile oils in hops, you need to steep hops at a temperature below boiling. That’s where whirlpool hops additions come into play.

Interested in upgrading your fermentation system? One of our editors took the Ss Brewtech Chronical Fermenter, the FTSs Temp Control for Chronical, and the Brew Bucket, and shared her experience.

Purists beware: this CB&B recipe might offend your delicate sensibilities. However, if you want to make the quickest of quick sour beers, using fruit can help cover some of the rougher edges in a spiked lactic sour.

This Hanukkah, we have 8 crazy-flavorful beer and food pairings that you must try!

For our first-annual Best in Beer issue, we asked you about your favorite beer writers and glassware, trends you think will last, how you drink, and how much you drink.

In this variation of the pride of the Midwest, we combine aged Gouda with a Belgian-style tripel.

In Josh Weikert’s mind, altbier is the perfect beer. Not “the best beer you’ll ever have” kind of perfect, but the “lets you taste and enjoy every aspect of what beer is” kind of perfect.

Taylor Caron’s beer makes a great base for adding fruit or heavy dry hopping, but it is also very refreshing on its own.

For Patrick Murtaugh and Eric McKay, the co-owners of Hardywood Park Craft Brewery, it’s all about relationships as they strive to incorporate local ingredients into their beers.