Recent Articles

For a real treat, make your own brats and kraut. Adding beer creates complex, layered flavors.

This American take on a Belgian witbier eschews the traditional coriander and citrus and instead derives its unique flavor from late-kettle American hops.

This crunchy salad with a Hefeweizen-infused vinaigrette and bacon and blue cheese garnish is sure to please even the pickiest salad eater.

Even if we pay lip service to the ideal of the Reinheitsgebot, we often overlook it every time we bottle: priming with corn sugar is a clear violation. Take an example from German brewers and keep it legal with a technique called kräusening.

Lucky for pucker lovers, American craft brewers are brewing more and more kettle-soured beers, speeding up their production time and, therefore, lowering their cost. If you’re drinking sour beer on a budget, try some of these brews.

The debate over which is better is as old as the hobby itself.

With Father’s Day coming up, make sure to add some of these goodies to your wish list or pick them up for friends and family to ensure many years of bountiful cellaring.

Bacon bathed in a rich porter syrup is layered into this BLT garnished with a spicy wheat-beer mustard.

Here are three things you need to know about prepping a barrel for aging beer.

A deep understanding of flavors and a passion for brewing are behind all of the brews at South Carolina’s Westbrook Brewing.

Our version of the classic French Dip, made with sliced Stout Roast Beef, Swiss cheese, and pepperoncini, is a sure-fire crowd pleaser.

Selecting the right chiller for your homebrew setup is essential in producing great beer consistently.

Through some trial and error, Eric Reinsvold and the UNC Fungi & Algae class created a successful beer with porcini mushrooms.

Robust porters are robust in flavor, but not in alcohol content, making them ideal breakfast beers. Here are seven to try with the Southern classic, chicken & waffles.

Alas, water is to most IPA drinkers as “Arrested Development’s” Ann Veal is to Michael Bluth (that is, the thing that’s always around yet you’re constantly forgetting about). And yet, water is essential to every IPA—every beer, in fact.

Use your favorite English-style pale ale in this brunch classic.

More and more craft-beer brewers are fermenting their own mead. Kyle Byerly covers everything you need to know about making mead in this 3-part series.

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 10 (December 2015/January 2016).

This Belgian Dubbel won “Best Belgian Beer” at a competition during Asheville Beer Week.

In our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.