Recent Articles

The team at Peaceful Side in Maryville, Tennessee, shares the process behind the Blackberry Farm Classic Saison—including how they work with a notorious finicky yeast strain.

Based on an early 19th century recipe, this might well have been the kind of thing locals would’ve drunk fresh from the keller. It includes an older technique called hopfenrösten, which means the brewers boiled the hops separately in a small amount of wort.

After decades leading yeast and quality programs at some of the biggest breweries in the Western Hemisphere, Casey retired to work on his passion project: telling the story of American lager brewing from the 1830s to the present.

This bigger cousin of the dry stout gets a bump of strength and a deeper coffee-chocolate flavor profile, making it a great option for a seasonal treat.

For a hearty dish to warm these chilly days, grab your favorite roast-forward stout or porter and head for the kitchen to try the recipe for these short ribs.

From Otherlands Beer in Bellingham Washington, this evolving recipe represents a snapshot of head brewer Ben Howe’s ongoing quest to crack the code of Franconian lager.

As independent brewers worldwide follow their own paths of lager rediscovery, it’s worth taking a closer look at where it all started—the keller—and the rustic tradition we know as kellerbier.

From Kelly Montgomery, co-owner and head brewer of Cincinnati’s Third Eye—a frequent medal-winner for their stouts—this richly layered recipe includes a range of flavorful dark malts plus additions of lactose, cacao nibs, and vanilla.

From Kelly Montgomery and his team at Third Eye Brewing in Cincinnati, here’s a homebrew-scale recipe for a full-bodied stout from their medal-winning program. Lil Astral features oats, lactose, cacao nibs, and vanilla.

Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.

From Marble Beers in Manchester, England, here’s what head of production Joe Ince describes as “a lighter, hoppier bitter, northern in style.”

Brewing a tasty nonalcoholic beer is dramatically different from brewing one of normal strength—but this recipe provides a great jumping-off point for making something pleasurably hoppy but without the alcohol.

Drinkers who are familiar with American light lager will be impressed by this crisp nonalcoholic version. Even more amazing, nonalcoholic beer production’s shortened fermentation can move this “lager” from grain to glass in as little as one week.

Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.

Today’s British brewers are melding traditional cask bitter with brighter, modern hopping for a crushable alchemy greater than the sum of its parts. Will the rest of us ever catch on?

From our Love Handles files on the world’s great beer bars: Just south of the Twin Cities, Ansari’s offers some of the country’s finest craft beers with Mediterranean food, pull-tabs, hookahs, and other diversions.

The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.

Have those countertop, push-button homebrew machines gotten any better over the years? Let’s find out.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, details how pH, water chemistry, hop varieties, and grain choices are all among the knobs you can turn to shape your ideal perception of bitterness in West Coast–style, hop-forward beers.

Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.