Recent Articles

Customization, automation, and quality, in addition to expanded offerings, are drawing brewers, distillers, and more to Deutsche Beverage + Process.

The lager-brewing tradition is full of received wisdom and rules of thumb about how long it’s supposed to take to condition a beer. In reality, however, there’s no magic formula.

From our Love Handles files on the world’s great beer bars: Famous among beer lovers and centrally located—yet oddly tricky to find—the De Garre pub in Bruges, Belgium, oozes atmosphere and class.

Great to brew or drink at any time of year, the too-often-overlooked Bavarian-style dark wheat beer offers crowd-pleasing flavors and looks impressive in the glass.

Recorded late one evening in front of a live audience at Cerveza Fauna in Mexicali, Mexico, this panel of three respected U.S. lager brewers dives into their own do’s and don’ts, approaches to ingredients, brewing with corn, the secrets of dark lager brewing ... and more.

Taking the idea of a bloody beer to new heights, some Eastern European brewers have embraced a gose-based style thickened with tomato, chiles, garlic, smoke, and more. (Just add hangover.)

Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.

Originally inspired by the white beers of Pierre Celis, Allagash White has risen to become a widely recognized pillar of American craft as well as one of the most awarded beers in the genre—with a combined 14 Great American Beer Festival and World Beer Cup medals over the years.

One of Belgium’s most broadly appealing styles is a reincarnation and a reinvention, inspired by a tradition that disappeared more than 60 years ago. Today it’s enjoyed around the world and ubiquitous in its home country—and in Maine.

So far, Anthony Tallman’s quest to brew the perfect hop-forward session beer has borne two GABF silver medals for Carlsbad Crush. But this San Diego brewer isn’t done experimenting with techniques, ingredients, or timing, as he continues to squeeze big hop flavors into Burgeon’s lean, drinkable beers.

In this clip from their video course, Live Oak founder Chip McElroy digs into some lager history to explain why they chose the name Pre-War Pils for their old-fashioned American adjunct lager.

From the team at Colorado’s Westbound & Down, we share a homebrew-scale recipe for their Spirit of the West, winner of consecutive silver medals at the 2022 Great American Beer Festival, the 2023 World Beer Cup, and then once again at the 2023 GABF.

It’s been years since we’ve highlighted any clothing, hats, pins, or other items that showcase a love of beer. So, we put out the call for items that we’d be proud to rock, even among our non-beer-drinking friends. Here’s a quick rundown of some of our favorites so far.

The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.

This recipe includes guidelines on fermenting a lager under pressure—and you can apply the same guidelines to your own favorite lager recipe.

Fermenting under pressure to make beer faster is an old industrial trick—and it works just as well on a small scale. Here’s what to know about a method that can help you brew more lagers in less time, honing your technique along the way.

For this final episode of the year, Khris Johnson of Green Bench joins Jamie to recap and listen through highlights from your 10 favorite episodes of the past 12 months.

This crispy, spicy catfish sandwich deserves a cold lager—with a spash in the breading and the rest to cool off your palate. Special occasion not required.

We love when equipment comes along that solves a problem in a way we hadn’t considered before.

Beer writer and critic Stephen Beaumont, co-author of the World Atlas of Beer and a Toronto native, names five Canadian breweries that beer lovers everywhere ought to know, now.