Recent Articles

Our take on the classic Chicago Italian beef sandwich includes peppers pickled with pale ale (say that three times fast).

“Don’t sweat the small stuff when you’re brewing,” says Michael Copado. History assures us that most homebrew mistakes are “small stuff.”

Here are the three beer bars that we explored in Issue 9 (October/November 2015) of Craft Beer & Brewing Magazine®.

Clear, clean, and beautiful in the glass, Jester Goldman’s pale golden Kölsch is a graceful dance of hops, malt, and mild ester in your mouth.

A chest freezer and a dual-stage controller can give homebrewers the environmental control needed to brew lagers in August and saisons in February.

From toasted and sweet to creamy and fresh, coconut adds a new flavor dimension to these beers.

Here is a completely subjective list of considerations when you’re trying to decide whether to keg or bottle.

Using only ingredients grown or produced in New York, Evan and Emily Watson of Plan Bee Farm Brewery have made brewing their backup plan.

Brown ale adds flavor and a light airiness to this smoked-salmon-and-waffles appetizer.

This is a delightful extract IPA with a light maltiness that profiles the Citra hops’s tropical fruit flavor and aroma.

Is nothing sacred? Certainly abbey beers aren’t. Not even in Belgium.

Kölsch is the ideal style to reach for when you need to recharge your taste buds with a lighter, refreshing beer.

Whether you have a date or you’re flying solo, these chocolate beers are perfect for the occasion.

Who can argue with the aesthetic pleasure of watching a well-executed nitro pour? What if you could achieve the same results without nitrogen?

This unique imperial IPA pairs a light malt bill with loads of late kettle hops from the southern hemisphere.

Here’s the lowdown on lautering and the skinny on sparging.

Parti-gyle brewing (brewing multiple worts from a single mash) is still vital for brewers such as London’s Fuller’s Brewery. Homebrewer and writer Joe Stange paid them a visit to learn how homebrewers can add it to their arsenal.

Whether you’re tasting or brewing beer, understanding off-flavors can help you appreciate well-made beer or identify flaws in your own. Here’s a handy reference for recognizing 17 of the most common off-flavors found in beer.

This Russian imperial stout forms the basis of Neil Fisher’s bourbon-barrel-aged stout.

Pan-fried catfish is a Southern tradition. Give it a lift with IPA in the batter.