Recent Articles

It’s one thing to brew, but it’s quite another to nail the art and science of blending. We have a list of 10 rock-star blending programs you’ll want to check out.

…and ferments the beer. Here are some ways to give your yeast cells a steady and productive fermentation environment to ensure that your beer turns out great.

This 2014 GABF silver medal winner has huge pine and grapefruit hops aromas, with flavors of citrus and balanced bitterness.

Using pure oxygen is actually quite simple. Here are the four things you really need.

This “portable draft system” offers an entertaining way to serve beer at home—just stick with growlers rather than bottles or cans, and go light when topping off your glass.

Lower ABV doesn’t have to mean less enjoyment of your beer. We have some ideas for brewing—and enjoying—a killer session beer!

Brew your own version of Jolly Pumpkin La Parcela for a treat that is packed with real pumpkin, hints of spice, and a gentle kiss of cacao.

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 14 (August/September 2016).

Gruit provides the perfect herbal complement to this pesto dressing.

Making your own mash tun out of a cooler is an easy process and ensures that your mash process is insulated and evenly heated. Here’s how to do it.

Oktoberfest beers have been around for centuries, and they are so good that it should come as no surprise that the entire world has borrowed this German-style beer. We have a list of ten to try this year.

Keeping track of the gravity throughout your brew is one of the best ways to guarantee consistency.

Homegrown hops are the easiest beer ingredient for a homebrewer to produce on his/her own, and with some know-how on your end, you can grow your own harvest year after year.

Elysian Brewing Co.’s Punkuccino packs a short shot of coffee toddy with just a shake of cinnamon and nutmeg in your pint.

Located in the coastal city of Capitola, California, in a glorified warehouse with a cozy tasting room, Sante Adairius Rustic Ales draws its inspiration from traditional Belgian beers and brewing methods.

The Northern English Brown Ale is the perfect brew for fall, and, if you’re so inclined, you can add that popular orange gourd nobody wants to admit to liking (you know the one we’re talking about).

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his finely honed recipe.

“Balance” is an overused word in brewing parlance, but for Brewmaster Mitch Steele, it’s valuable only within the context of intensity and character.

This fudge-like cake really lets the doppelbock flavor shine through, especially with the hint of orange zest in the ganache.

Yeast starters will jump-start your fermentation, but you can supercharge the process with a stir plate, which uses a spinning magnet to keep the liquid in constant motion. Here’s how to build your own.