Recent Articles

A sour beer and rosemary team up to add flavor, intensity, and tartness to an applesauce accompaniment for grilled pork T-bones.

Everything about Pipeworks Brewing Company—from its Belgian roots to its collaborative model—reflects the passionate owners and their zany approach to what they do.

A Belgian IPA gives this salad just the right kick.

It’s pretty much inevitable that something will eventually go wrong on brew day. When it does, pour yourself a beer and conduct a post-mortem to find the root cause and possible remedies.

A collection of eight grapefruit beers to cool you down this summer.

This recipe for a traditional Munich-style Helles is best served by the liter.

Most malt extracts are produced using a blend of one or more base malts and some specialty grains, and the precise formulation varies from one manufacturer to the next.

We asked five respected brewers what they reach for when they’re in the mood for something hoppy.

Sour beer makes the chutney an ideal partner to the salty and rich duck prosciutto.

When you join a brew club, you can immediately reap the rewards of education, connections, and, of course, beer. There are also a few side benefits to sweeten the deal.

Here is a guide to hydrometers available to homebrewers and how to select the right one for you.

Colorado Malting Company’s Jason and Josh Cody shared this recipe that features 100 percent Colorado Malting grist.

Fermenting your own soy is easier than brewing beer. Here’s a method for making a young “soy” sauce using your spent grains and wheat berries.

Selecting the right kettle for your homebrew setup is essential in producing great beer without boil-over or a large amount of evaporation.

Try the local beers chosen here to best represent St. Louis, Salt Lake City, Portland, San Diego, Denver, New York, and Nashville.

This fake German lager derives its crisp, easy-drinking flavor from just two base malts: Munich and Pilsner.

Specialty grains add flavor, aroma, and color to beer and contribute proteins and unfermentable sugars.

John Mallet is a consummate brewer’s brewer, and his focus on getting it right extends to the exact phrasing he uses to describe the beers in his 6-pack.

Eric Reinsvold takes advantage of the season’s bounty of dandelions—and his daughter’s energy—to “brew” up a batch of bright sparkling floral summer cyser.

Pushing the envelope and doing things the hard way are standard operating procedure at Indiana’s Upland Brewing Company.