Recent Articles

From our Love Handles files on the world’s great watering holes: Locals rule at this warm, comfortable, and family-friendly bar in Deer Lodge, Montana.

Much-awarded and much-acclaimed, from Great Lakes Brewing in Cleveland, Ohio, here is a homebrew-scale recipe for the robust yet smooth-drinking American porter that has inspired many others.

In looking for insights on brewing a great porter in the modern American style, Josh Weikert talks to Cleveland’s Great Lakes about the inner workings of the beloved and enduring Edmund Fitzgerald.

Stainless steel can still experience wear and tear, and it needs proper care to extend its life and ensure that it works as efficiently as possible. Here are some tips to keep your brewery equipment in peak condition.

From cofounder and head brewer Kevin Stafford and the team at Finback in Queens, New York, comes their take on the contemporary hoppy pilsner—“a nice balance of new and old school.” (It was also a hit with our blind-review panel, tops in its class at 98/100.)

In the words of brewmaster Matt Brynildson, “The focus of the 2024 season is diving deeper than ever into our mastery of barrel-aged beers that push the envelope of aroma and flavor.”

Hop-forward lagers are nothing new, but a new thread is emerging that more intentionally marries the great drinkability of a pilsner with the expressive hopping of a West Coast IPA. Could it be the best of both worlds?

In a former dairy creamery in northern Vermont, Wunderkammer creator (and former Hill Farmstead head brewer) Vasili Gletsos has developed a decidedly manual, hands-on process using locally foraged ingredients, a wood-fired copper kettle, and no glycol.

Crack a craft-brewed light lager and embrace some unconventional fall flavors in your kitchen via this fish dish with bacon-studded sweet-potato succotash and savory corn puree.

Developed by the team at the Barth Haas campus in Beijing, this refreshing (and convincing) nonalcoholic cucumber gose gets lactic acidification followed by fermentation with a special yeast for low-/no-alcohol beers.

When Chicago’s Noon Whistle started expanding its regional sales footprint, its team faced the challenge of brewing and canning at a larger scale. Today, they multipack their product four times faster thanks to choosing a reliable partner.

“Smooth and dangerous” and great for winter sipping, these are some of the most enjoyable beers you’ll ever drink—and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.

Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.

Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.

From our Love Handles files on the world’s top beer bars: In Zurich, Switzerland, the Fork & Bottle welcomes locals and travelers with brunches, barbecues, and plenty of Swiss and European craft beers.

From fruit-focused Urban Artifact in Cincinnati, here’s a recipe for their “tropical American fruit tart” beer that we named one of our Best 20 Beers in 2022.

Mark your calendars for this year’s ProBrew Oktoberfest event, scheduled for October 11 and 12, including an opening ceremony at Raised Grain Brewing in Waukesha, Wisconsin.

Over the past 12 years, Nat West has built a brand focused on flavor-forward cider made with a craft brewer’s mentality. Now, Reverend Nat’s is in its final act—winding down business operations—but not before leaving an indelible mark on the fabric of Pacific Northwest craft beverages.

From longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.

In Portland, Oregon, Zoiglhaus brewmaster Alan Taylor and his team brew this award-winning schwarzbier with German ingredients and in accordance with German brewing traditions.