Recent Articles

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.

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.