Recent Articles

The first sip of this Belgian wit introduces savory spices of mustard seed and green coriander that are cut with citrusy orange peel and yuzu. And the second sip reveals how this beer got its name, with Thai chilies that tingle the tip of the tongue.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 8 (August/September 2015) of Craft Beer & Brewing Magazine®.

These petite cabbage rolls pay homage to Old World tradition with New World beer.

There’s another way besides gas or electricity to heat wort that doesn’t get as much attention: induction. Induction turns the kettle itself into the heat source. There’s no middleman.

The next time your brew dog joins you in the garage, be sure to keep hops and yeast well out of his reach.

Blending is an important tool for homebrewers to have in their arsenal.

Jack’s Abby’s Founder and Brewer Jack Hendler has scaled down a version of his award-winning Framinghammer Baltic porter recipe for homebrewers.

Lautering is easy in theory, but it isn’t always straightforward in practice. Here are three tips for smooth lautering.

Belgian style is less about classifying beers into discrete categories than it is about uniting them under a common umbrella.

Our take on this Philadelphia culinary attraction is brine-cured for up to 3 days in brown ale, salt, sugar, garlic, and thyme, then roasted.

Homebrew kegs use separate disconnects for liquid and gas lines. There are three big questions to ask yourself for when buying new disconnects.

Add a bit of flavor to your next get-together with this caramel corn seasoned with beer salt.

Here are 3 things to consider when buying a temperature controller.

Are you a seasoned homebrewer who is ready to enter your craft in competitions?

Adam Glaser, head brewer for Fort Collins Brewery, scaled down the brewery’s Maibock recipe to homebrew size.

Almanac Beer Company’s brewmaster, Jesse Friedman, is turning out sour beers that embrace diversity.

Use a Vienna lager to add a layer of complexity to this brightly colored veggie relish.

Craft beer adds depth and intriguing flavors to this traditional Old World dish.

Here are some things to consider if you’re in the market for big bags of barley (or wheat or rye…)

Some are fresh, some funky, others earthy and complex.