Recent Articles

Crispy on the outside, light, fluffy, and flavored with banana and wheat beer—these are incredible (and incredibly easy) pancakes.

You can brew 15 gallons (57 l) with a 10-gallon (38 l) brew system by taking a few different approaches. Longtime homebrewer Jester Goldman walks you through some ideas and weighs pros and cons.

Prepare to read the words roasty, chocolate, and coffee more than once.

Lautering is the process of separating sweet wort from mashed grain.

Sour beer and a pinch of cayenne spice up the lobster salad for these classic lobster rolls.

The results are in! We have the results of The Best in Beer 2016: Homebrewers' Picks, where you can check out hombrewing trends, favorite gear, and more!

For Enchanted Circle Brewing’s, Kyle-Bartholemew Yonan, hops harvest is time to hit the trails and canyons of New Mexico to forage for cones of the native Neomexicanus. Here’s the recipe for the ale he brewed up with this year’s batch.

With the strong belief that local breweries play an important role in their communities, the founders of Other Half Brewing are filling a craft-beer void in New York City.

No campfire needed! A fruit-forward IPA adds lightness to this grown-up version of the classic campfire treat.

Homebrewing can sometimes seem like an exercise in crisis management, but armed with the know-how to diagnose your recipe and equipment malfunctions, you can take control of your process.

December 10 is National Lager Day, and we want to share the many ways you can enjoy this often-overlooked style of beer.

Napoleon Complex is richly golden in color with a nicely balanced malt backbone and medium to high carbonation.

This grapefruit variation of Susquehanna’s World Beer Cup gold medal-winning shandy is light, fruity, dry, and refreshing with just the right kick of grapefruit bitterness.

Here are 6 tips to help you get started barrel aging your own homebrew.

Repeal Day is December 5, and to celebrate the thriving craft-beer industry, we’re taking a look at industries breweries took up to stay afloat during Prohibition.

We’ve adapted this classic dessert recipe to include your favorite ingredient—beer.

The best examples of Vienna Lager are like drinking a liquid version of dry toast. Here, Josh Weikert shows you how to brew one that delivers toasty malt flavors with a dry and clean background.

Cherry lambic and a touch of cayenne pepper partner with chocolate in this beer-enhanced take on the traditional French custard.

This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes.

How do you pair your favorite beer and your favorite dish for maximum enjoyment? Tired Hands Brewery Executive Chef Bill Braun shares some guidelines on how to use beer in your cooking and how to pair those dishes with your favorite beers.