Recent Articles

It seems inconceivable that Nectaron®, the latest hop sensation from New Zealand, spent years as a wallflower, hidden from the spotlight because it wasn’t high enough in alpha acids. Those days are gone.

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

Sierra Nevada Pale Ale may have put Cascade hops on the map—piney, citrusy, superb—but have you admired the beer’s unsung hero? Pale Ale’s yeast quietly anchors this classic, down to the pivotal finale that makes or breaks each batch: bottle conditioning.

Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.

Two splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.

Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.

Exotic but familiar, the tropical plant lemongrass is far from being one of the traditional beer ingredients … yet its flavor and aroma fit right in with the others.

Hazy IPAs remain popular—and they also remain remarkably similar. Here’s some advice on stepping away from the usual yeast strains to brew a hazy that stands out from the rest.

Pale ale makes an ideal base for trying out the split-batch method and experimenting with the different flavors you can get from one kettle of wort and a single brew day. Following this recipe, you’ll get an American-style pale ale, a Belgian-style pale ale, and a British-style strong bitter—but it’s easy to imagine more variations.

There is not one pale ale—they are infinite. For example: There are a few classic types that can be assembled from essentially the same wort based on some key choices. Let’s explore the versatility.

From Wild Fields in Atascadero, California, here’s a recipe for a brown ale that won gold medals at both the Great American Beer Festival and the World Beer Cup in 2022.

From our Love Handles files on beer bars we love: The two-centuries-old Whitelock’s Ale House is the jewel in the beer crown of Leeds, England.

From the famously soft water to whole-cone hops and extraordinarily long maturation, the brewmaster at Budvar delights in all the details that shape one of Czechia’s most popular beers.

From our Illustrated Guide to Homebrewing, here’s what you need to know about packaging—the key step that transports beer from the fermentor to your face.

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.