Recent Articles

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.

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.