Showing 1281-1300 of 4724 articles
Ryan Joy, head brewer at Sweetwater’s operation in Fort Collins, Colorado, details the process of dialing in Alpine Nelson, Alpine Duet, and Green Flash West Coast IPA as their company takes over the brewing of these influential brands.
In South Salt Lake, Utah, the team at Shades Brewing has transformed a proprietary yeast culture and a dash of bad luck into brewery magic.
Flagstaff, Arizona, offers eight breweries, great walkability, plenty of history, culture, fresh air, and four seasons of fun in a cool mountain town.
In this clip from their video course, Hop Butcher for the World cofounders and brewers Jude La Rose and Jeremiah Zimmer bust up some T-90s and explain how to “rub” and evaluate hops as found in their most popular format today.
Josh Weikert pulled some levers and turned some dials on his own American stout, and this is the result. This version uses cold-steeped, cracked coffee beans to complement the complex roasted malt and pine notes.
When it comes to building a recipe—and then making adjustments to get exactly the flavors you want—there is no family of beers as complex and as rewarding as stouts. Here are the levers and dials you need to know.
From our Love Handles files on beer bars we love: Stephen Beaumont takes us to Brazil’s classy, labyrinthine chapel of interesting beer and atmosphere.
For their six-pack, J.C. and Esther Tetreault of Trillium select some firmly hoppy beers that reflect memories and collective experiences as well as shared approaches to brewing and hospitality.
A restrained touch of caramel, firm bitterness, citrus-forward hops, and a pitch of thiol-promoting yeast all come together for a new spin on the classic American IPA.
In the last of our special episodes that offer brewers’ insights into their Best in Beer 2022 winners, Twin Barns head brewer Randy Booth shares the process behind their top-scoring German-style pilsner.
By applying what we know now—using a grain bill that goes easy on the crystal/caramel malts and new yeast strains that overlay fresher, brighter aromas—we can achieve an updated throwback that lets us enjoy the best of both worlds.
In this clip from their video course, Hop Butcher for the World cofounder Jude La Rose describes what Riwaka’s unique full-spectrum flavor profile can do for a beer, whether that’s an IPA, a lager, or even a Kölsch.
Maximum flavor in fruit and other ingredients is what consumers have grown to expect from Wiley Roots, and they’ve built an atypical process for building intense but rounded flavor in fruit beers as well as bigger barrel-aged stouts.
New York City–based writer Courtney Iseman, a Craft Beer & Brewing contributor and author of the newsletter Hugging the Bar, shares her highlights from the past year.
An influential if irreverent voice among drinkers today, the driving force behind DontDrinkBeer.com and the Malt Couture podcast shares his top tips and beers of the past year.
Our intrepid managing editor—currently based in Bangkok—shares his favorite beers of the year and ponders what may lie around the next corner.
From books on Brussels beer and brewing with hemp to a handmade bottle-pouring cradle, here are a few recent editors’ picks that could also work as gift ideas.
IPAs have become the driving force and signature style family of American craft beer, now available in a wide spectrum of forms, flavors, and strengths. But which ones do the pros prefer? Here are five of their picks.
Among the many takeaways of the pandemic: Drinking beer at home can be a real pleasure. Here, our Gearhead considers some of the gadgets, equipment, and other improvements that can help make your beer-house a beer-home.
Need an impressive dessert for that holiday gathering? These truffles are richly flavored and easy to make. For best results, use high-quality chocolate and a delicious milk stout.