Recent Articles

Brewed since 1988, when Rogue Brewery got its start in Ashland, Oregon—home of the Oregon Shakespeare Festival—here’s a homebrew-scale recipe for the OG of American oatmeal stouts.

Unhappy with your management software? Consider an option that evolves rapidly to meet the needs of your brewery.

Sapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire speaks to the reliability of aseptic purees, juices, and similar products for cleaner, simpler fruit beers that undergo straightforward fermentations.

From our Love Handles files on beer bars we love: In Glasgow, Scotland, Shilling supplements a few house-brewed ales with more than two dozen rotating taps, plus pizzas that might feature haggis or black pudding.

In this edition of Make Your Best: Ask the Pros, Josh Weikert investigates the inner workings of Rogue’s iconic Shakespeare Oatmeal Stout.

With the English tradition of stock ales and barleywines firmly in mind, here’s an original recipe from Randy Mosher. Note the options for oak-aging and Brett—but however you brew it, this is one to lay down for months or years.

In Pilsner Urquell’s experimental brewery, Lenka Straková is coloring outside the lines of modern craft styles and traditional Czech brewing.

From our Illustrated Guide to Homebrewing, here’s an introduction to fermentation—and an explanation for why you might want to leave it alone for a while.

TNS Hop Oils are here to change your brewing game. This revolution in hop usage can improve beer quality, yield, profitability, and the morale of your cellar crew. Make better beer and get more from each turn with less work.

Sapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.

The guys whose travel obsession led to an importing revolution are back on the road—and you’re invited.

Brewing up something big and ponderous, and looking for inspiration? The British barleywine tradition offers more quirks than you might think, including more funk, more hops, and more time.

A splash of traditional Leipziger-style gose adds a bright yet earthy quality to this simple preparation for a refreshing, sweet-and-salty fruit salad. Why put the fruit in the beer when you can put the beer in the fruit?

In the first of several episodes recorded in Czechia, retired Pilsner Urquell brewmaster Václav Berka relates the history of the brewery—and therefore of pilsner itself—and shares his love of all the details that go into producing a highly drinkable beer.

The data suggest that while brewery closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings in recent years has been declining at a relatively consistent pace.

The Purple Snake’s unique design is the product of conversations with some of the world’s best brewers about the issues they’ve encountered with their transfer tools. Here’s what we learned—and what we did about it.

Extract brewers can embrace this indulgent wheat show smacking of fresh bread and jammy fruit, while letting the all-grain brewers enjoy their gummy stuck mashes.

While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.

Welcoming flavor is the name of the game for Barn Town Brewing in West Des Moines, Iowa. Whether it’s their top-scoring hazy IPAs or their non-gluten fruited sour beers, they’re earning a reputation for building savvy balance into bold flavors.

From our Love Handles files on beer bars we love: In Halifax, Nova Scotia, Stillwell is a pioneering bluenose beer bar with cask, craft, and unusual grub.