Recent Articles

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.

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.