Recent Articles

Cy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.

For a special Sunday brunch, cure pork belly with a hoppy red for a fresh take on Eggs Benedict.

If you already grow your own hops and culture your own yeast, why not make your own malt? All you need is raw barley, water, time, and some TLC.

Long days on the slopes call for beer in between runs.

Try this stepped-mash protocol for those beer styles, such as Pilsner, Märzen, Bock, and other Continental lagers, that can benefit from a more involved mash schedule than a single-temperature infusion mash.

Here are 4 suggestions that can turn monumental brewing chores into easily accomplished mini-tasks.

Here’s a simple and tasty recipe when you’re ready to try your hand at lagers.

Scratch Brewing’s owner-brewer triumvirate is out to make very drinkable beer that uses local ingredients and tastes very regional.

In our variation on this traditional Southern dish, Helles adds a slight touch of balancing bitterness to the savory dish.

Here are six secrets to making your big boozy sipper a smashing success.

Try your hand at a Belgian-inspired beer.

Here, the touch of citrus and pleasant sweetness in the beer elevate this easy-to-make crumble to a sophisticated dessert.

The first time you brew a wild or sour beer, you may be surprised at what shows up in your fermentor.

Take beer pairing to the next level and don’t miss these delicious festivals in 2016.

Want to test hopbacking versus knockout hopping on your own?

If your latest homebrew reminds you of a Vegemite sandwich, then it’s time to take a closer look at this off-flavor of the week: yeasty.

Pilsner adds a hoppy note to this classic Béchamel over a Croque Monsieur sandwich.

Here are a few holidays to look forward to as you work your way toward summer—and the beers you might want to brew to fuel the celebrations.

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®.