Recent Articles

Sapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire discusses practical aspects of adding aseptic purees and fruit juices to the tank, including volume and pulp.

In these excerpts from our special Direct Fire podcast episodes, Firestone Walker brewmaster Matt Brynildson and WeldWerks cofounder and head brewer Neil Fisher tackle your questions about lager-mashing regimes and which adjuncts can pump up the mouthfeel of stouts.

For this glimpse into the past of big stock ale and barleywine, we’re grateful to beer historian Ron Pattinson. This previously unpublished recipe is based on brewing logs from more than 180 years ago.

A lemonade- or key lime–inspired beer adds some zing to the brine for these peppery, slow-cooked wings.

Drinkability is a religion for Czech brewers, with all methods, ingredients, and service geared toward a beer that always leaves you wanting more. At one of the oldest (revived) breweries in the world, brewmaster Aleš Potěšil is carrying that legacy forward.

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.