Recent Articles

With thanks to Wayfinder head brewer Kevin Davey, here is a homebrew-scale recipe for their Original Cold IPA—as illustrated by Em Sauter of Pints and Panels.

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.

The processes that create beer’s deepest colors and flavors are incredibly complex—a Lovibond rating doesn’t begin to describe what you might get. Here, Randy Mosher digs into the science of those processes, makes the case for evaluating your malts firsthand—and shares a simple way to do it yourself.

One of the most accomplished brewmasters in America and founder of the Pink Boots Society, dedicated to supporting women in the beer industry, Teri Fahrendorf shares six beers and memories from a career of defying expectations. Although recently retired from brewing, she’s not done with Pink Boots or with continuing to leave her mark on beer.

Danyangju is a strong makgeolli made from a simple, single-step fermentation process—ideal for beginners to try at home.

From a trick new cooler to deep-dive books into gluten-free brewing and lambic history, here are some picks to kick off the new year.

Inner Voice strives for freshness—both in the flavor expression of their classic and progressive beers, and in the experience of their light and welcoming taproom.

SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.

For this final bonus episode of 2022, we look back at the 10 most-listened-to podcasts of the year, with salient highlights that capture the most memorable and most useful moments of your favorite podcasts.

In St. Louis, a city spoiled by acclaimed imperial stouts, Bluewood has raised eyebrows with a few that reach heights up to 22 percent ABV. Brewer and cofounder Cam Lund explains their approach, detailing their chaptalization-like process for kicking up the strength of a few rare beasts.

From Josh Weikert’s Make Your Best series, this is a great recipe for establishing your baseline witbier.

You voted on your favorite styles in our annual Readers’ Choice poll, and while IPA continues to top the charts, lagers made steady and significant gains in 2022.

Beer offers all kinds of once-in-a-lifetime experiences, from drinking the rarest beers to attending festivals at all corners of the Earth. Beth Demmon asked five pros what’s on top of their beer-bucket lists. What’s on yours?

This recipe for a dark, spiced holiday ale is ideal for serving either cool or warmed and mulled, with many more variations possible on fruits and spices.

In recent years, brewers have been packing more and more fruit into their fruited beers, often evoking familiar and festive desserts. Now, let’s complete the circle and put a splash of that beer into this cobbler, ideal for sharing over the holidays.

This Atlanta brewery produces an array of lagers that explore the flavors of Noble hops, while also pushing for focused expression in their Belgian-style beers.

While Atlanta’s Three Taverns started as a brewery focused on Belgian styles, they’ve taken that same fearless approach to ingredients and processes, along with a determination to make balanced and drinkable beers, and they’ve applied those principles to everything from new-school pils to hazy IPA.

What the Noël? Hot fruit beers for the holidays? It’s not as weird as it sounds. As the days get cold, Annie Johnson explains how to keep warm by getting punchy.

Courtesy of Carol Pak at Sool, here is a homebrew version of their lighter makgeolli recipe using glutinous (sticky) rice.

In Korea, a new generation has revived a folk drink made from rice and mixed-culture fermentation. Now, two small-batch producers are making makgeolli on American shores, celebrating their heritage while introducing many more to its depth of flavors.