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While the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.
Evan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.
Featuring hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.
From the Viking Age to the first Christmases until today, the ancient Yule customs demand the best food and beer you can provide—and it’s not all for the living. So, what did they brew and pour for the spirits and the dead?
From Burial in Asheville, North Carolina, here’s a recipe for the hop-forward porter that thrilled our blind-review panel. As an internal brewery favorite, this beer is, cofounder Doug Reiser says, “exactly what we hope comes back into style.”
In this final panel discussion recorded at the Brewer’s Retreat at Dogfish Head in Milton, Delaware, this past October, Sam Calagione takes the moderator reins as Ethan Frisch of Burlap & Barrel shares insights into spices while Bryan Selders and Mark Safarik of Dogfish Head discuss how they use various spices and ingredients in their boundary-defying beer.
When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
Ben Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.
Our cofounder, editorial director, and host of the Craft Beer & Brewing Podcast shares his standout beers and moments from the past year.
The Manchester, England–based beer writer and founder of Pellicle Magazine shares his favorite beers from the past 12 months.
Don’t let them tell you an extract brewer can’t brew a good rauchbier. While smoked-malt extract is a rarity, there are ways to get creative with our smoke and dial it in to make a lager that can convert the skeptics.
The New York City–based writer, tarot enthusiast, author of the Hugging the Bar newsletter, and noted metalhead shares her beery high points from the past year.
One of the most influential and incisive voices in beer, the force behind Dontdrinkbeer and the Malt Couture podcast, has been leaning into nonalcoholic beer over the past year as he battles cancer. Here are his greatest hits.
Firestone Walker Brewmaster Matt Brynildson, Omnipollo cofounder Henok Fentie, and FrauGruber cofounder Enzo Frauenschuh explore international approaches to brewing and collaborating on barrel-aged stout, from recipes to aging conditions, barrel choices, adding adjunct ingredients, and more.
Pubs, bars, and cafés are crucial to the experience and community of craft beer and a vital link between maker and consumer. Here are your 20 favorites in 2024.
A winter warmer or an oatmeal stout contributes a touch of sweetness, while the gruyère cheese helps this sandwich—ideal for post-holiday leftovers—stand up to a full-bodied beer.
Paul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, delves into how they decided to include HyperBoost into one of the brewery’s most popular hazy IPAs.
With IPAs and pilsners still on top, your favorite styles remained relatively consistent year over year.
In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not-so-new—may provide direction.
After two days of judging for our Best 20 Beers in 2024, the team sat down to discuss their own most enjoyable beers and experiences of the past year—along the way identifying some trends that may offer hope for the next chapter of craft beer’s story.