Recent Articles

Spread this tangy marinated goat cheese on warm grilled bread and pair the duo with a pilsner or a kölsch.

This Irish Dry Stout is subtly complex and very dry, black as night, and smooth as velvet with a toast-crust finish.

A Vienna-style lager enhances the tangy dressing on this easy, crunchy salad.

Dave Carpenter provides an update on his spontaneous fermentation experiment.

Join the CB&B cofounders as they taste through some new beers for summer.

Brewers get creative with sour beers, evolving a new beer style by adding souring bacteria to base stouts.

Use kettle finings to pull proteins from your wort and help produce clearer beer.

This two-year-old brewery is putting out some of the best IPAs being brewed today.

Small-batch brewing offers some distinct advantages over full-scale brewing.

Join the CB&B staff as we taste through a variety of new beers in our fridge.

Only time will tell, but these 4 modern barleywines are currently your best bet for cellaring.

A guide to stout styles

Whether you’re weighing out specialty grains, calculating pre-boil volume, or timing the mash, measurement is at the heart of brewing.

Join the CB&B staff as we taste through a funky IPA and some saisons/farmhouse ales.

Chef-turned-brewer Travis Zeilstra has turned his culinary background and understanding of flavor into a succession of medal-winning beers, putting his small-town Wyoming brewery on the map.

Historically accurate or not, I just can’t resist adding a touch of smoked malt to my wee-heavy grist from time to time. Here's a recipe you can try if you feel the same way.

Join the CB&B staff as we taste through a variety of beers, from a barrel-aged ale to a Belgian-style pale ale.

Here are four ideas for keeping your fermentation temperature under control.

For Victory Brewing Cofounder Bill Covaleski, choosing a dream six-pack is like DJing. Here are the six tracks on his current mix tape.

Craft Beer creates complex, layered flavors in this summer sausage and cheddar spread.