Recent Articles

Founder Matt Storm and head brewer Stefano Annicchiarico share their approach to drinkable and (mostly) dry hazy IPA and hoppy pils, using an array of New Zealand hops and a healthy dose of the experimental U.S. variety they sponsored and named five years ago—Anchovy.

Infusing beer with fruit and other flavors between the tap and the glass isn’t just a relic of a time when craft beer was less mainstream—and, often, more fun. It’s also something you can do at home, today. Ready to get acquainted?

From Eliott Menzies and his team at Altitude Brewing in Queenstown, New Zealand, here’s a recipe for their NZ IPA that won gold in the Juicy/Hazy category at the 2023 New Zealand Beer Awards.

It’s true. Strata has a nephew who is a stud. Breeding stock that is. Most males in the hop world die a sudden death once discovered to be males . . . unless they have something of value for future generations.

Intense, complex, and punchy, the hops of New Zealand are special—so, making the best beer you can with them deserves some special consideration. From Aotearoa, the Land of the Long White Cloud—or Middle Earth, if you prefer—here are specific tips from the brewers who know New Zealand hops best.

Fun to make and fun to eat—and it makes for killer pairings—this cheesecake is a celebration of the season and the classic seasonal beer style.

There’s a deceptive simplicity to cask ale, but for this Seattle brewer, the keys are great ingredients, close attention to the highly manual process, and conditioning for longevity in cask or can.

From our Love Handles files on the world’s great beer bars: In the home of Bollywood, local fans of craft beer and burgers dance for this casual, cozy outpost.

Fork & Brewer’s all-Riwaka take on New Zealand’s signature beer style is clean and crisp, with a lean malt base that allows the pronounced tropical-hop character to truly shine.

Here’s how you can expand the distribution of your craft beer with data-driven selling stories.

In the world of brewing, we can precisely measure and define certain things—and those things don’t have a whole lot to do with how we smell, taste, and feel about beer.

Inspired by the festive, seasonal releases from Düsseldorf’s altbier breweries, this sticke recipe takes what’s great about altbier and kicks it up a notch for special occasions.

You can make medal-winning helles and modern West Coast hoppy beers many different ways, but for the head brewer of this suburban Seattle brewpub, there’s no rushing the mash and no substitute for time in fermentation and conditioning.

Altbier is the perfect style, and you can’t improve upon it... but sometimes you need to push the envelope.

From the Hércules brewery in Querétaro, Mexico, here’s the lowdown on Pueblito, the export stout that won gold at the 2024 World Beer Cup—including the brewery’s German-inspired method for bottle-conditioning, which kept the beer in top form at the judging table.

Now is the perfect time to craft robust beers—from barleywines and imperial stouts to other high-gravity styles—that stand up to the season. Check out these must-have tips for brewing these high-strength, winter-ready beers.

Ashleigh Carter, cofounder of Denver’s Bierstadt Lagerhaus, focuses solely on lager in her own brewing, and she’s drawn to those with similarly singular approaches. Her chosen six-pack honors intentional commitment to a style, to a single beer, to presentation, and to experience.

Reach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.

Years of iteration combined with several stints interning at a Franconian brewery helped hone Howe’s approach to flavorful, fulsome lager—and the counterintuitive methods rooted in an older style of German brewing contribute to a character that’s difficult to achieve any other way.

From Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-­baked mash.