Recent Articles

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.

Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”

Moor Beer’s Old Freddy Walker is among the most acclaimed strong ales in the United Kingdom, often medaling among the barleywines and old ales that compete for Champion Beer of Britain. Its brewer, however, hails from California. Here, Moor owner and head brewer Justin Hawke explains how Moor and Freddy came to be—and he offers advice on brewing a great old ale.

With Hopsteiner’s range of advanced hop products, you can improve efficiency, boost aroma, dial in bitterness, improve foam stability, and more.

This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.

Step into the modern era with AccuBrew. We put eyes inside your tanks.

You don’t need fruit to brew a fruit-flavored beer—malt, sugar, hops, and yeast can all be used to mimic the character of various fruits. Yet, once mastered, there is another use for this power of deception: boosting the flavors of real fruit.

Much of what becomes beer is made in the kettle. From our Illustrated Guide to Homebrewing, here’s a look at what’s going on in there and the many decisions we can make along the way.

After getting his start as a homebrewer, Kosmicki’s first pro brewing gig was on Founders’ 30-barrel brewhouse. Two decades in, he’s approaching innovation with a cautious eye for sustainability.

A splash of stout for deglazing the pan leaves some for you to drink while preparing this hearty (yet meatless) flatbread, great for sharing or a late-night snack.

Point of sale (POS) processing fee structures can sound complicated at first, but it’s critical to understand the difference between them so you can make the best decision for your brewery and your profits.

From ball bearings to infusion tanks, Maplewood founder Adam Cieslak and special projects lead Adam Smith offer technical advice on how to best extract the flavors from ingredients such as coconut and coffee.

IPL is about making sure the “L” part—lager—is getting its due. With this recipe, the idea is make something that’s clearly a lager but also features hops in a way that doesn’t overwhelm the palate or the grist.

Heater Allen’s head brewer and the inventor of cold IPA are joining forces to launch lager-centric Gold Dot Beer in McMinnville, Oregon.

Michigan’s Old Nation didn’t set out to brew hazy IPA. Yet when they tackled the project, they did it with the analytical rigor one would expect from disciplined brewers trained to brew lagers.

With thanks to Brian and Doug Coombs and Matt Van Wyk, cofounders of Alesong in Eugene, Oregon, here’s a homebrew-scale recipe for the base beer that they use for their co-fermentations with local fruit.