Recent Articles

It’s a throwback, now, but we remain loyal, and we know they’re still out there. And brewing a great IPL is more about executing the “L” than anything else.

The New Zealand Beer Awards’ reigning champion microbrewer punches above his weight class, with medal-winning lagers produced unconventionally in a small brewpub where time definitely equals money. But he’s also pushing boundaries with localized takes—as with a tart, sparkling harvest ale that combines country’s signature white-wine grape with its signature hop.

Draft, can, growler, or bomber? From our Best in Beer 2024 Readers’ Choice Survey—and compared to recent years—here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”

In this clip from their webinar, Berkeley Yeast VP of product strategy Anthony Bledsoe gets into ways to adjust the mouthfeel of nonalcoholic beers, as well as the importance of benchtop testing and experimenting with downstream adjustments.

One of the most industrialized parts of Germany has a surprising farmhouse brewing tradition, but information about it is scarce. Based on interviews with surviving farmhouse brewers, conducted in the 1950s by the Folklore Commission of Westphalia, here’s our attempt at a recipe. We also include some variations in the notes below.

Farmhouse brewing was once common across much of Europe, though documentation can be scarce. Here’s what we know about a surprising and little-known rural brewing tradition in northwest Germany.

From our Love Handles files on the world’s great beer bars: This shop and tasting room in Brooklyn, New York, offers deep knowledge and a place to chill while exploring the magic of great beer.

Brewers outside New Zealand tend to associate its hops with IPA, but for more than 30 years, Kiwi brewers have been making their own kind of pilsner using the homegrown harvest. In this episode, the head brewer at Mount—home of the award-winning Mountie Pilsner—shares the keys to finding balance and drinkability in a cool-pooled, dry-hopped lager of 45 IBUs.

Flavor extracts and WONFs—additives “with other natural flavors”—could both have a place in the making of a great fruit beer, says Urban Artifact’s Bret Kollman Baker. But it helps to have a deft hand and clear communication with your supplier.

From Josh Brengle and his team at Cervecera Hércules in Querétaro, Mexico, here’s a recipe for the export stout that won gold at the 2024 World Beer Cup—plus, a method for adding fresh wort at packaging for a beer that lives longer in the bottle, cask, or keg.

From the team at Silver Reef in St. George, Utah, here’s a homebrew-scale recipe for the smoked lager that won gold at the 2024 World Beer Cup.

This fifth-generation hop farmer has watched craft beer pull New Zealand’s hop-growing industry back from the brink, and today he and his team are using experience, data, and more sophisticated tools to optimize their varieties for the different types of brewers who use them.

Hops, like people, are incredibly diverse. Countless breweries have successfully combined high-alpha hops to craft excellent beers, yet an untapped group of low-alpha hops has yet to be explored. To satisfy a broad consumer palate and to broaden the reach of craft, is it time for a new IPA paradigm?

A puree is not a puree is not a puree. In this clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains why it’s important to know exactly what you’re buying when you’re sourcing puree for a fruit beer.

Explore this simple tool for making educated brewing decisions in a market full of change.

Brewed on the edge of the Mojave in St. George, Utah, Silver Reef’s Más Fuego Rauchbier won gold at the World Beer Cup last year. Here’s what goes into the elegant smoked beer that’s gained a following among brewers and other beer-savvy visitors to Las Vegas.

Writer David Jesudason and brewer Nidhi Sharma share this homebrew-scale recipe based on an Indian-spiced pale ale they brewed together at London’s Meantime. It features “luminescent” turmeric as well as coriander, bay leaves, and black pepper.

The molecular biologist and head of R&D for New Zealand’s Garage Project has spent his career studying yeast and coaxing them to work in more effective ways. Today, he’s working on everything from refined thiol expression to better mouthfeel and malt expression in nonalcoholic beers.

Great beer is just the beginning. In 2025, the best breweries are using tech in their taprooms to pour faster, sell smarter, and keep guests coming back. From quick-close tabs to ounce-level reporting and QR code magic, here are 10 must-have tools modern taprooms swear by.

Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.