Recent Articles

Here's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!

From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.

Arizona’s 12 West racked up the honors from Craft Beer & Brewing Magazine last year, including a score of 98 for their Radial Spines West Coast–style pils and a nod as one of our Best 20 Beers of 2023. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer as well as their high-scoring IPAs.

This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.

Our Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.

Learn how, as a craft brewer, you can use point of sale data to expand your offerings and cater to a broader audience.

Last year was a great one for dark beers from Incendiary in Winston-Salem, North Carolina. While their Schwarzbier earned its spot on our list of Best 20 Beers in 2023, this porter also nabbed gold at the World Beer Cup. So, what makes it tick?

This light and quenching smoked wheat beer remains a relatively obscure platypus in the style canon. Lichtenhainer is undeniably odd yet easy to brew and lots of fun to drink.

Head brewer Brad Miles and wood cellar manager Nick Pauley discuss the ways this Gilbert, Arizona, brewpub builds a regional approach to flavor in everything from saison and spontaneous beer to lager, while providing crucial support for the agricultural side of beer.

From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.

From Dry January through changing consumer preferences, ProBrew’s Alchemator allows breweries to diversify their product offerings.

From de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.

Easy to forage and easy to use, spruce tips can add a range of flavors to your beers and be used in a variety of ways—and the best time to harvest them is just around the corner.

Bierstadt Lagerhaus cofounder and brewer Ashleigh Carer describes their Helles as “the purest expression of malt,” best consumed by the liter. While it may not get as much fanfare as their Slow Pour Pils, it’s equally beloved among the brewers drawn to Denver’s Bierstadt during the Great American Beer Festival—or any time of year.

From our Love Handles files on the world’s great beer bars: For more than two decades, O’Brien’s Pub has been one of the most influential drinking spots in one of the country’s most dynamic beer cities.

Since 2008, Albuquerque’s Marble Brewery has been exploring ways to make great lagers on a system built for ales, and their numerous medals are proof that the work has paid off. In this episode, master brewer Josh Trujillo details their approach—from corn and rice lagers to hop-forward pilsners and even cold IPA.

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.

While the initial investment in new stainless-steel equipment may be higher, the long-term benefits far outweigh the costs.

Amarillo and Simcoe lead the way in this session IPA recipe from Josh Weikert’s Make Your Best series.

Take a tour through Europe with our collection of 10 beers from five European countries.