Recent Articles

Kelly Montgomery, head brewer and co-owner at Third Eye in Cincinnati, shares this homebrew-scale recipe for their GABF gold medal–winning milk stout.

Kelly Montgomery of Third Eye Brewing won four straight GABF gold medals for milk stout—and he did it at two different breweries, using two different recipes. We sent David Nilsen to get the insights on how.

Stan Hieronymus, Kate Bernot, Alex Kidd, Courtney Iseman, and Joe Stange all talk through their personal lists of top ten beers of 2022, along with their hot takes and favorite growing styles.

Those lines are the last thing to touch your beer before it goes into the glass, so proper cleaning is essential. Here’s how.

Here are the top 30 craft brands based on total dollar sales within IRI-tracked sales channels over the preceding 52 weeks ending on May 15, 2022.

“It took us 25 years to launch our first beer club, and now we can’t imagine life without it,” says Firestone Walker brewmaster Matt Brynildson. “It is not only enabling us to create some really interesting beers—it’s also fostering a deeper personal connection with our most passionate fans.”

In this special once-per-year episode, we reveal all your favorite beers, breweries, beer cities, and more—as voted on by Craft Beer & Brewing readers—plus, we walk through each of our Best 20 Beers in 2022.

Here are those rarest of drinks—products of studious craftsmanship and persistent tinkering, balancing great character with great drinkability. Once again, here are the pinnacles of the craft.

You voted, and here they are: your top 50 beers of 2022, plus your favorite breweries by size, as decided by the readers of Craft Beer & Brewing Magazine®.

From your favorite homebrewing gear to your go-to shops for ingredients and more, here are the top picks of Craft Beer & Brewing readers.

Which brewery makes the best saison? Who brews the best lagers? We asked, you voted. Here are the results.

From a cutting-edge growler to funky new pitches, here are a few new products worth checking out.

Lauren and Joe Grimm of the eponymously named Brooklyn-based brewery have built processes to optimize yeast health and performance, whether brewing hazy IPAs or wild and spontaneous beers.

From our Love Handles files on beer bars we love, this indoor-outdoor beer garden in downtown Atascadero, California, offers a hop-forward selection that mines the best of the Golden State.

If you don’t like the phrase “cold IPA,” blame Kevin Davey, brewmaster at lager-centric Wayfinder Beer in Portland, Oregon. He coined it to describe a particular lager-ale hybrid; since then, a growing throng of brewers have picked up on the trend. Here, he explains more about the term and where it may be going.

The world can thank beer for a greater understanding of acids, how they behave, and how best to measure them—and this knowledge continues to be of great asset to brewers today.

Known for juicy IPAs dripping with hop character, Hop Butcher for the World cofounders and brewers Jeremiah Zimmer and Jude La Rose share what they’ve learned about choosing, blending, and employing hops for punchy and alluring aroma and flavor.

Thanks to John “Magic” Montes De Oca of Barebottle Brewing in San Francisco for this homebrew-scale recipe. “Strata and Simcoe are a very synergistic pairing,” he says. “A hint of specialty-malt sweetness balances the hot-side additions to make this both juicy and refreshing.”

The American taste in IPA is surprisingly uniform for such a big country with so many disparate regions and climates. Meanwhile, the hazy and the West Coast styles appear to be reuniting on familiar ground.

Pale, hoppy, smoked, or strong—brewers’ favorite lagers run the gamut. Yet drinkability and balance are primary traits that tie them all together.