Recent Articles

Malt extract and hop extract join hands for this American pale ale recipe, which gets some aromatic bang from a potent cold-side addition.

Pro brewers these days are learning about how best to take advantage of cold-side aroma extracts and other advanced hop products. Why shouldn’t you?

From our Love Handles files on beer bars we love: Maui’s only gastropub features the island’s best local beer list plus hearty foods and cocktails.

With characterful, medal-winning lagers and a decidedly West Coast approach to “foggy” IPA, Humble Sea is navigating craft beer’s choppy waters out of Santa Cruz, California, with quality as their North Star and an appetite for exploring new routes.

There are so many versions, varieties, and approaches here that it would be arrogant to claim this will be your best American IPA—but it’s a very, very good one that’s held up well to the test of time.

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, lays out their grains of choice for hazy IPAs—including why he prefers two-row to pilsner in the base, and why he loves chit malt.

This version of the award-winning yet ever-evolving oak-aged Brett beer from Alesong Brewing & Blending in Eugene, Oregon, includes Citra hops and several different grains—but it welcomes your own spin.

No beer from Alesong Brewing & Blending in Eugene, Oregon, has won more accolades than Touch of Brett, even though the saison is constantly evolving. Here’s how they put it together.

Courtney Servaes, founder and brewer at Servaes Brewing in Shawnee, Kansas, shares this recipe for a Czech-inspired pilsner base that gets a whole bag of tortilla chips in the secondary.

The West Flanders brewery, launched in 1946 to brew the beers for a nearby (and equally well-known) monastery, has adapted decade by decade as ingredients fluctuate and technology progresses. But their goal—to faithfully produce these abbey beers in a way that’s true to the original recipes—remains the same even as the tools change.

With more than a decade of experience specializing in working closely with craft brewers, the professional architectural designers at OPA Design Studio outline the most important ways effective taproom design can contribute to your brewery’s success.

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.

North Park, Riip, Fireforge, Resident Culture, and Dust Bowl share their stories about making low-diacetyl IPAs and lagers with Berkeley Yeast’s Fresh Strains.

Dipping in to put the crispy in crispy bois, this is nacho usual adjunct. (Sorry, was that corny?)

When peaches are in season, pick a favorite malt-forward beer to take this summertime treat to the next level. (And don’t forget the ice cream.)

“This would be a silly choice for a two-ounce pour in a flight,” says Mike Karnowski, cofounder and brewer at Zebulon Artisan Ales. “This is a beer to be consumed in large amounts. ... The ingredients were simple: mild ale malt, some dark invert sugar syrup for flavor, and just enough hops to balance it all out.”

Brouwerij ’t Verzet infuses brash rock ‘n’ roll attitude and a penchant for experimentation into their studied, methodical approach to developing their own takes on traditional Flemish beers.

Many mainstream ciders are overly sweet and don’t even use real apples, unlike the diverse, high-quality ciders from Fenceline Cider in Mancos, Colorado. Fenceline sources apples from local, centuries-old cider apple trees, offering ciders that highlight the pure taste of apples—a taste more people should try.

Josh Pfriem, founder and brewmaster of pFriem Family Brewers, shares tips on how to dial in your mash process and support great foam retention in light, crisp, internationally inspired lagers—including a finishing touch of Tetra hop extract.

Great beer starts with top-notch water quality. Here’s how brewery water treatment works to help create amazing flavors.