Recent Articles

From Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.

This traditional, spontaneously fermented sorghum beer is like nothing else you’ve ever tasted—thick, tangy, rustic, and meant for drinking within a few days.

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.

Whether it’s flipping a session-strength porter between ale and lager fermentation, or moving hops from the whirlpool to the dry hop in hazy IPAs, there’s not much that the head brewer for Phoenix’s Wren House won’t change. Just don’t ask him to alter more than one variable at a time—and don’t mess with his chocolate rye!

Standard cold chain shipping has its flaws. Learn how Pallet Parka saves breweries up to 50 percent on cold chain shipping costs as a sustainable packaging solution.

Jan Chodkowski, co-owner and head brewer at Denver’s Our Mutual Friend, describes the rustic malting process and brewing considerations behind strong, intensely smoky Stjørdalsøl—a Norwegian farmhouse style that they brew once per year.

It’s time to tap into the American Homebrewers Association!

We know that we can get better at smelling and tasting beer, but how does it work? From Tasting Beer author and sensory guru Randy Mosher, here are some insights to help us identify and better understand our own strengths and weaknesses.

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.