Recent Articles

Historically, this beer was delivered and consumed when it was young, so feel free to do the same. It should drink well right out of the gate, given its simple flavor profile and cool, clean fermentation.

For brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.

The former CFO and current CMO of Chicago’s Revolution Brewing offers a glimpse into what’s in store for craft beer in 2023 and beyond.

Another one for brewing on the road: Here is a portable dark mild recipe that makes use of a sous vide bath, a French press, a mini-keg, and a spunding valve, and is ready to drink in a week.

This panel discussion with Kelsey McNair of North Park, Evan Price of Green Cheek, and Vinnie Cilurzo of Russian River explores the details of brewing compelling West Coast IPA today.

There are many shades of black, and there are many stripes of porter and stout. If Guinness Draught remains widely popular yet barrel-aged beasts are what excite the geeks today, what do the brewers themselves prefer? Here are five pro picks.

Trying to get that perfect amount of haze in your hazy IPA? Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, outlines a variety of ways to promote haze stability in your beer, from specific hop and yeast varieties to grists and gravities.

Quick, tart, and highly portable, here’s a recipe for a hibiscus gose whose kit and ingredients will easily fit into your suitcase.

A method for quick, portable brewing that we can try when visiting the relatives or chilling at a resort? Sign us up! Don’t forget to pack your ingredients, a few small pieces of basic gear, and a toothbrush.

Know your raw materials, and you’ll forever have the upper hand when you brew.

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, discusses the impact of pH values on hop character in IPAs and other dry-hopped beers—and how to test and adjust it to where you think it tastes best.

Fermenting under pressure is all the rage, whether to reduce ester production at warmer (faster) temperatures or to grab beautifully tight, natural carbonation from your yeast pitch’s last exhale.

Your brewery is unique, and your beer is one-of-a-kind, so your equipment ought to be designed and customized with your beer in mind.

We’re grateful to head brewer Alex Albers and the team at Destihl Brewing for sharing this homebrew-scale recipe for their pickle beer—a kettle-soured gose blended with a customized version of SuckerPunch’s flavorful brine.

So, pickle beers are happening. What’s the big dill?

New to brewing? Welcome to the world’s most rewarding hobby. It can be as simple or as complicated (and as cheap or as expensive) as you want to make it. This opening section of our Illustrated Guide offers an overview of the basics—with much more to come.

Using both spontaneous and culture-driven processes, this Ohio brewery is making award-winning mixed-culture beers with a focus on nuance, sustainability, and technical execution.

Here are the best cities in the United States and around the world for drinking craft beer, according to our readers.

Pubs, bars, and cafés are crucial to the experience and community of craft beer and a vital link between maker and consumer. Here were your 20 favorites in 2022.

In our annual Readers’ Choice poll, here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”