Recent Articles

With thanks to the brewing team at Ghostfish in Seattle, this recipe is for a gluten-free Belgian-style strong ale with a bold, golden hue, solid body, warming booziness, and a classic ester profile.

Here’s why Drinktainer’s wide-mouth opening is the clear choice for your brewery’s to-go program.

Laura Burns, R&D director of Omega Yeast, explains how mash-hopping makes more thiol precursors available to biotransformation—and how malt itself can be a rich source of those precursors—so that even very simple beers can have exotic aromas.

Dovetail cofounders and master brewers Bill Wesselink and Hagen Dost explain the benefits of using a coolship for an initial cooling stage before chilling—solids drop out, DMS precursors waft away, and hops can add a burst of aroma.

The production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.

This throwback recipe has a tad more malt backbone and sweetness than today’s leaner West Coast–style IPAs. (It tastes like America.)

From our Love Handles files on beer bars we love: This unpretentious pub near the University of Texas is light on frills and heavy on local craft.

Human civilization has evolved alongside wheat, whose properties create a wide swath of beer’s diversity of flavor and texture—from quenching weissbier to soft, hazy IPA. Randy Mosher digs into its history and chemistry.

The chemical engineer turned head brewer for London’s Wildcard Brewery is a popular TV presenter in the UK, and her accessible style backed with impeccable brewing knowledge helps her demystify complex styles like hazy pale ale and mixed culture saison.

For the lager lovers, here’s a homebrew-scale recipe for the beer that won a gold medal for Munich-Style Helles at the 2019 Great American Beer Festival.

Biotransformation is an expansive, complex process. Laura Burns, R&D director of Omega Yeast, puts the topic into context, raising questions about the conventional wisdom and zooming in on certain precursors that exist in beer’s ingredients.

This riff on an altbier recipe includes three different types of rye malt, making it a great way to get to know the ingredient and what it can contribute to a beer.

Why ask rye? Is it actually all that tricky to use? And what does rye really taste like, anyway? Let’s simplify this complex, evocative, old-fashioned ingredient—and make some great beer with it.

The proliferation of time-wasting app games in recent years has inevitably included some related to beer. But are any worth playing? That depends entirely on how you value your time. We tried them out, so that you don’t have to.

From our Love Handles files for great beer bars: This spacious palace of hospitality trades in well-regarded comfort food and tall krugs of lager and ale.

The Wyoming-born brewmaster of the Private Landbrauerei Schönram in southeastern Bavaria digs into the details of how they brew their captivating, award-winning lagers.

Beer events are back with a vengeance, and festgoers are choosing their outings carefully. The Bay Area Brewers Guild is working with independent breweries and other guilds to strengthen community ties and offer the most rewarding events and collabs.

Laura Burns, director of research and development at Omega Yeast, explains the impact that thiols can have on beer aroma—and why brewers and yeast labs are increasingly interested in how to unlock their potential.

Forget what you think you know about Scottish “wee heavy.” Courtesy of founder Gareth Young, this is Glasgow-based Epochal’s historically rooted take on a strong stock ale: huge, heavily hopped, and matured for months with hops and Brettanomyces.

You think you know Scotch ales? Based in Glasgow, Epochal Barrel Fermented Ales specializes in mixed-culture beers matured in oak, inspired by Scottish brewing tradition. Here, founder and brewer Gareth Young explains the surprising history and process.