Recent Articles

Whether aiming for soft and hazy or lean and bitter, successful brewers rely on some bedrock strategies for building higher-strength IPAs with sneaky drinkability.

From Rock Bottom and Bell’s to Mountain Sun, Oskar Blues, Eddyline, Melvin, and now Ex Novo, Dave Chichura has spent a lot of time in a lot of different brewhouses. In this episode, he shares important lessons he’s learned while making the “things.”

Justin Burdt and the team at Ghost Town in Oakland, California, share this homebrew-scale recipe for the double IPA that won back-to-back GABF gold medals in 2021 and 2022—and helped them earn Brewery of the Year honors in 2022.

A splash of IPA adds bright flavor accents to this comforting soup, which gets its vivid hue from English peas.

You don’t need a traditional Finnish kuurna to brew this typical sahti, made with barley malt, a bit of dark rye, and a kiss of juniper—any modern brewing kit can do the job.

For homebrewers looking to up their game—and for anyone looking to share their enthusiasm with beer-curious people—here are five picks from our editors

The Bierstadt brewers are back, as Ashleigh Carter and Bill Eye share deeper insights and more on their technical approach to German-style lagers that beg to be enjoyed in quantity.

The wider world has known about sahti for a few decades now, but many attempts to brew it have little to do with the real thing. For those who want to make something much closer to the Finnish farmhouse tradition, Mika Laitinen explains the basics.

Unlike many other farmhouse brewing traditions, sahti is relatively well known and widely produced in its homeland. In the wider beer world, however, it’s frequently misunderstood.

The former head brewer of Jester King set out on her own path with her Keeping Together brand, brewed out of Half Acre in Chicago. Now, she's writing the next chapter of the story in the high desert of Santa Fe, New Mexico.

From our Love Handles files on the world’s great beer bars: Bar Volo in Toronto brings together locally brewed cask ales, quality Italian cooking, and cozy vibes.

From Ben Edmunds, brewmaster at Breakside in Portland, Oregon, comes this West Coast IPA powered by American and New Zealand hops.

Now available for purchase: the first and only book on safety in the craft beer industry.

Oh, is it that time again? For those who want to take on the classic seasonal, this is a wonderful “first lager” if you’ve never brewed one. (And as for the British malt in a traditional German style … well, we won’t tell if you won’t.)

A "Thiolized" yeast strain, Salvo hop-aroma extract, and tangerine zest are among the elements in this juicy yet balanced IPA from NoDa in Charlotte, North Carolina.

Modified yeast strains and products such as Phantasm have unlocked the massive aromatic and flavor potential of thiols. Now, brewers are learning how best to tame that power in service of balance and nuance.

From our Illustrated Guide to Homebrewing: For those jumping into all-grain brewing at home, here’s what to know about mashing for success.

Over the years and via multiple breweries, Mark Hastings has honed his American-style wheat beer and black IPA into gold medal–winning machines. Today, he’s pushing them forward using Montana-grown, locally malted barley—and the winning streak continues.

This recipe has been shaped by years of studying, drinking, thinking about, and brewing Kölsch-style beer. “This is as near to an authentic Kölsch recipe as you can get,” says brewer Corey Blodgett. “Unless you’re in Köln.”

Cryo Hops transformed how brewers calculate their hop additions by offering higher yields and an expanded array of aromas and flavors, while simultaneously benefiting a brewery’s bottom line. Have you experienced the Cryo difference?