Recent Articles

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?”

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.