Recent Articles

Brew a “Single Malt and Single Hops” beer and get to know your ingredients.

Pick your brewing method—all-grain, partial-mash, or extract—for this spiced treat.

The boil is an essential life stage through which every beer must pass on its way from grain to glass. Here’s why it deserves your attention.

Here are four ways to enjoy doughnuts and beer.

This bright and hoppy pale ale is a great complement to a wide range of dishes.

Low yeast pitch rates, a blend of hops, and eleven days from start to finish create La Cumbre Brewing’s house IPA, which dominates its local market and has taken home GABF gold.

Understanding how beer works in cooking can help you use it to the fullest.

We’ve all heard manufacturers of stoves, furnaces, and air conditioners talk about BTUs, but what exactly does that mean? And what on earth does it have to do with beer? I’m glad you asked.

The citrus flavor in these lemon pies matches perfectly with a modern hoppy India Pale Lager.

Here are the 100-rated IPAs from our blind-tasting panel

In this the final part of the series, we discuss a couple of additional ways to clarify your homebrew: cold crashing and fermentation enzymes.

Beer Done with Intensity (and a Wry Sense of Fun)

Pair these crispy potato skins with an English-style pale or mild.

This big and hoppy American amber ale is an illegitimate scoundrel’s not-so-little brother.

“Drink it fresh” is San Diego-based Societe’s ultimate philosophy for their clean, crisp IPAs that are sold only on tap within a 20-mile radius of the brewery.

Use these tips when moving your wort or beer from Point A to Point B to ensure that Point B isn’t the emergency room.

Portland’s beer culture offers something for everyone—from some of the best barrel-aged sour beers in the country to an expansive chain of locally owned craft brewpubs and bars, and craft-beer pioneers in their fourth decade of brewing.

Sugar has a time and place in brewing to get you where you want to go.

It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.

What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.