Recent Articles

Here’s one to keep in mind for the cooler days ahead: a fondue-like cheese dish that gets a splash of barleywine and is sure to help keep you warm.

It used to seem so simple—know your hops and when you add them to the boil, and you’ll know how bitter your beer will be. Now, thanks to IPA’s evolution and lots of new research, bitterness is getting … complicated. Here are key takeaways to help you dial it in.

This light, easygoing ale is ideal as a spring or summer beer or simply for brightening up your fall or winter.

In these excerpts from one of our most popular podcast episodes, a few of the best IPA brewers in the business talk about adjusting the mash for dryness, evolving their recipes to keep drinkers (and themselves) happy, defeating the hop creep, maximizing aroma, and more.

Expecting a crowd? The right point-of-service data can help your brewery amplify that success.

In this clip from their video course, Bierstadt cofounder Bill Eye explains the when and why of their “conservative” approach to hop additions in their pale lagers, aiming for fine bitterness while avoiding grassy flavors.

Ready to share your thoughts on the best beers, breweries, styles, and more of 2023?

The head brewer for Boulder, Colorado’s longtime champion of craft lager outlines their approach to high-pressure lager fermentation, unconventional malt choices, domestic lager hops, exogenous enzymes, and more.

From our Love Handles files on the world’s great beer bars: Chicago’s Beer Temple serves a smartly chosen mix of craft classics and contemporary standouts, all with extra care.

From our Illustrated Guide to Homebrewing: The last thing that separates all-grain brewing from extract is separating your wort from the grain—then it’s flame on.

From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.

In the ongoing search for new flavors and aromas, it can be hard to find a hop that truly pops—but Superdelic, the latest release from NZ Hops, delivers on an unrivaled level.

From natural carbonation to a focus on foam, Bierstadt cofounder Ashleigh Carter explains their approach to carbon dioxide as an overlooked ingredient in great lager.

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.