Recent Articles

Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.

Looking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.

Three metrics will help you develop familiarity with your equipment and brewing process so you won’t just make great beer, but you’ll make the great beer you planned, right from the start.

Effectively working with mixed-culture fermentation and barrel aging can be a tricky, time-intensive business. Three of the industry’s best offer their insights.

Try your hand at stein brewing with this recipe from Tyler Clark at The Libertine Pub in Morro Bay, California.

Your brew buddy just emailed you the recipe for his or her award-winning American pale ale. You eagerly open the file and discover it’s an all-grain recipe. But you brew from extract. What now?

In four steps, you can adjust your beer recipe and process to transform a decent beer in your arsenal into a solid 10.

This beer-infused brown butter sauce and agnolotti, a type of pasta typical of the Piedmont region of Italy, is sure to be a crowd pleaser.

While the original gravity of this pale ale is right in line with American pale ale, the hops load is more akin to American IPA.

Use a Belgian-style wit to create a great dipping sauce for these pot stickers.

Tara Nurin (official historian of the Pink Boots Society) explores the history of women and beer from prehistoric times up through Prohibition.

New brewers will brew better with a good thermometer.

The two brothers behind Oklahoma-based Prairie Artisan Ales put a lot of effort into pursuing their flights of fancy—and they wouldn’t have it any other way.

Try this homebrew-sized interpretation of a Gose, soured with Latobacillus bacteria before the boil.

With its flaky crust, creamy filling, and beer-enhanced tapenade, this tart will put you in a summertime frame of mind, even in the midst of another winter storm warning.

Splitting the brew day with a friend—the cost, the labor, and the beer—can be a win-win situation. Aside from sharing the load, you can get a creative boost from the joint effort.

If it’s honest impressions of your beer you’re after, entering a competition is an excellent way to get feedback from trained judges.

Here are the answers to the beer-tasting note pairings in “A Stout (or Is It a Porter) by Any Other Name.”

Now in its fourth incarnation, one of the greatest vintage beers shows no signs of disappearing—for the foreseeable future.

Consider the common themes that connect barleywine, stock ale, old ale, and wheatwine to one another.