Recent Articles

The advantages of kegging are many.

Here’s all you need to know to figure out which orange peel to buy for your next Belgian witbier.

Brandon Skall and Jeff Hancock, former DJs, opened DC Brau Brewing Company, Washington, D.C.’s first packaging brewery in almost sixty years.

The Piment d’Espelette chili flakes add a fresh and fruity hint of heat to these fries, making them spicy without being overpowering.

The session-beer trend is one that we wholeheartedly support, and session IPAs are at the top of our list.

The sweetness and creaminess of an oatmeal stout make it a complementary pairing with hearty mushroom or sausage gravy and buttery biscuits.

There are beer yeasts that refuse to be categorized as ale yeasts or lager yeasts.

Stan Hieronymus gives you the lowdown on some new hops varieties, including German ones that American brewers are clamoring to try.

Following the recent announcement of a creative partnership between Mikkeller and AleSmith Brewing Company, here’s a profile of the (once) nomadic brewer Mikkel Borg Bjergsø.

Although Allagash is known for its Belgian-style beers, Founder Rob Tod’s tastes are not so limited.

Cory King explains the importance of focusing on the fermentation side as well as the brewing side.

India Pale Ale is America’s favorite beer style, by a long shot.

American Ian Hoke has discovered that homebrewing abroad presents many challenges and opportunities.

Ninkasi is brewing award-winning beers and cultivating a music scene in support of culture, community, and the uniqueness of each individual.

Pauwels’s dream six-pack would satisfy anyone’s cravings both for hops and for funky farmhouse ale.

Use this recipe to experiement with turbid mashing.

Barrel-aging beer has become immensely popular among commercial brewers, but the process is less common for homebrewers.

The past decade has witnessed an explosion in the amount and variety of craft beer aged in wood, from hefty sours to bourbon-barrel beauties.

Some consider the barrel-aged stout to be the mother of all beer styles.

For growers around the world, the humble hops cone isn’t simply a vital ingredient in beer. It’s a livelihood.