Recent Articles

From Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.

Whether they’re smooth, malty throwbacks or hop-drenched progressives in crimson tuxedos, here are some of the best American amber and red ales we know.

“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”

An American brewer in Norway inspired by English flavors is producing some of Europe’s most sought-after barleywine, with a new blended vintage appearing once a year. Here, brewmaster Mike Murphy explains the philosophy behind Paragon and offers practical tips for brewing your own.

From our Love Handles files on beer bars we love: This community-minded, audiophile bar stacks the walls with vinyl and the taps with quality.

From high-gravity brewing to pushing new techniques in quick-soured fruit beer, Monday Night brewmaster Peter Kiley isn’t afraid to tackle difficult projects that make life easier on his team of brewers—as long as quality remains the number-one focus.

This has all the makings of one of the world’s great beer-and-snack combinations—spicy-earthy Mexican flavors and zesty American pale ale.

ABS Commercial has been a full-service brewery and parts outfitter for over 10 years. We know the ins and outs of the brewing process, which includes a very important piece—maintenance.

Jess and Doug Reiser, cofounders of Asheville’s Burial Beer, share a thoughtful six that have inspired their own personal journeys and shaped the beers that they now produce.

“Mecha Red is a modern amber ale intended to be malty and caramelly, but not a sticky caramel bomb,” says Van Havig, cofounder and master brewer at Gigantic in Portland, Oregon. “It’s mildly fruity from hops and esters and finishes with a hint of chocolate.”

A ruddy ’90s pint is reappearing with modernized flavors—and it has a lot to say about the evolution of American craft brewing.

This Nashville brewery strives for big flavor, but their process of testing assumptions and finding more authentic ways of making popular styles leads to crowd-favorite beers that critics can love.

For those willing to take on a dark, low-strength, smoked beer, this historic Danish style may be the way to go. Yet there’s a question you must answer for yourself: How traditional do you want to make it?

Cider isn’t the only fermented fruit messing around with craft beer’s most cherished ingredient. In California, Field Recordings’ dry-hopped pét nat marries the best of wine and beer.

One of beer’s signature ingredients is adding interest and depth to one of the world’s great fermented drinks. Here’s how and why some cidermakers are embracing hops.

As one of the very few commercial breweries in modern times to attempt a smoky “ship’s beer,” Right Proper in Washington, D.C., shares this recipe inspired by the Danish tradition.

Dark, smoky, and well-hopped, yet low in strength, “ship’s beer” was the daily ration of Danish sailors in the 18th and 19th centuries—and it hasn’t completely disappeared. From written sources of that time, here’s what we know.

American craft beer’s archetypal classic style, updated with some contemporary ideas.

One of the world’s most cherished hop-growing regions had a rough growing season last year—but there are plenty of reasons to be optimistic, and there is more to Czech hops than Saaz.

Zinc is important to a healthier fermentation—yet most wort doesn’t have enough of it. The solution is simple.