Recent Articles

Here’s how to get your label creations onto bottles.

Hopheads rejoice during this magical time of year when fresh-hops and wet-hops beers abound.

Stan Hieronymus shares the three keys to brewing successfully with wet hops and the four “rules of hops” that you should understand.

Here’s his sixer, filled with everything from an unhinged smoked bock to a clean gueuze and a resinous IPA for good measure.

Dry yeast has come a long, long way in the past decade, and there are now good dry yeast choices for most broad classes of beer.

Pair this tasty flatbread with your favorite Belgian-style dubbel.

Late extract addition is a tool to help you improve the quality and appearance of your homemade beer.

At the risk of revealing some of the country’s best-kept secrets, here are some off-the-radar breweries that are worth traveling far and wide for.

When it comes to pumpkin beers, craft brewers have a lot to say.

Although there are many enzymes at work in a typical mash, for the vast majority of beers, only two enzymes require much thought: alpha and beta amylase.

Belgian-style tripel adds depth to this Tuscan-style salad.

Here’s a twist on the classic macaroni and cheese with homemade spaetzle and cheese sauce made with Belgian strong golden ale.

Don’t be afraid to experiment with fruit in your own beer.

With its much wider flavor range than wine, craft beer is quickly being recognized as a potent pairing partner for that other favorite fermented food.

Here are 5 tips for brewing outside.

These are some of the country’s best-kept beer secrets.

Add a bit of flavor to the get-together menu with this creative recipe for beer-infused fondue.

Here are a few Star San dos and don’ts to help you get the most out of everyone’s favorite wonder foam.

Turn a duet into a perfect “brew-et” with these tips on how to select the right craft beer to accompany any dish.

Here are 8 variables that can affect your hops utilization.