Recent Articles

Selecting the right chiller for your homebrew setup is essential in producing great beer consistently.

Through some trial and error, Eric Reinsvold and the UNC Fungi & Algae class created a successful beer with porcini mushrooms.

Robust porters are robust in flavor, but not in alcohol content, making them ideal breakfast beers. Here are seven to try with the Southern classic, chicken & waffles.

Alas, water is to most IPA drinkers as “Arrested Development’s” Ann Veal is to Michael Bluth (that is, the thing that’s always around yet you’re constantly forgetting about). And yet, water is essential to every IPA—every beer, in fact.

Use your favorite English-style pale ale in this brunch classic.

More and more craft-beer brewers are fermenting their own mead. Kyle Byerly covers everything you need to know about making mead in this 3-part series.

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 10 (December 2015/January 2016).

This Belgian Dubbel won “Best Belgian Beer” at a competition during Asheville Beer Week.

In our version of Hawaii’s original homemade fast, but hearty, breakfast food, we cook the rice and make the gravy with an IPA for a hoppy kick.

With a little ingenuity, we can make our homebrewing more accessible to those with physical limitations.

For an alternative to the standard coffee stout, try these coffee beers with unconventional base styles.

If you’ve ever had an inconsistently carbonated batch of homebrewed beer, you know how frustrating it can be.

The mash schedule for this beer is a bit baroque, but it works great for a farmhouse ale in the style of Boulevard Tank 7.

With a few tweaks, that generic kegerator hardware can, indeed, pour great beer. And once you’ve gotten it dialed in, it will serve you well for years to come.

Try your hand at a Brett-fermented pale ale with this recipe from Chad Yakobson, founder-brewmaster, Crooked Stave Brewing, Denver, Colorado.

Brothers Walt and Luke Dickinson of Asheville, North Carolina’s Wicked Weed Brewing are producing some of the most cutting-edge and talked-about beers—both clean and sour—in the country.

With a variety of peppers, all meat (no beans), and a hefty dopplebock, our version of this red chili may not hail from Texas, but it’s sure to be a crowd pleaser.

Performing a starch test with iodine can help you know when your grain is ready to mash out and sparge.

Savor these 16 craft-beer and food-truck festivals.

Researchers recently have begun to unravel the mystery of hops aroma, but many unknowns remain.