Recent Articles

A garden is an indispensable tool for chefs, but brewers can also benefit from quick access to commonly used fresh herbs. Here are 10 popular flavor additions perfect for growing yourself.

What is beer foam and why is it so important?

Get ready for a great craft-beer festival!

Join the CB&B staff as we taste through five new beers that found their way into our fridge.

Here are the three beer bars that we explored in the “Love Handles” column in Issue 5 (February/March 2015).

We want to share with you some of the epic views and jump action from our recent Aspen brewing trip before this winter season comes to a close.

Join the CB&B staff as we taste through some IPAs and a dark lager in this week’s batch of new beers.

If your draft system consistently serves supremely sudsy pints, you may need to get to know the muffin fan.

Beer and seafood are no strangers, and great beer can make seafood even better.

One of my favorite approaches to pairing homebrew with food is to simply work the beer itself into the dish with which I plan to serve it.

Jared Rouben, brewmaster at Chicago’s Moody Tongue Brewery, had his aha moment when he decided to apply his culinary training to the beers he was making. And he’s been brewing complex, layered beers ever since.

Chris Cina’s mentor, David Weihler, gave him this best-ever waffle recipe. Here he’s added the spent grain to tie with the beer and give the waffles a little texture.

Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.

By creating ingredient-focused beers that accentuate the flavors he finds in beers, BRU’s Ian Clark creates beers that reflect his culinary mindset.

Hazy beer is usually more cosmetic than catastrophic. But if you find that your homebrew is consistently cloudy, look into one of these common culprits.

Pilsner is potentially the most popular beer category in the United States—among brewers, anyway. Here, six brewers explain what draws them to pilsners.

A malty Märzen adds body and depth to this seafood dish.

Trevor Rogers and Linsey Hamacher, co-owners of de Garde Brewing, chose Tillamook, Oregon, for their brewery and tasting room after collecting yeast samples from Oregon’s coastal areas.

Brewing with mushrooms is just one way that craft brewers are using to impart a "taste of place" to their brews.

From flooded kegerators to midnight wet vac rentals, anyone who kegs his/her homebrew has probably encountered a leak at some point.