Showing 121-140 of 4636 articles
Northbound Smokehouse & Brewpub founder and brewer Jamie Robinson shares tips on how to brew the kind of eisbock that can win a gold medal—as Northbound Eisbock has done two years in a row at the Great American Beer Festival.
Want to brew an eisbock? The first times you try fractional freezing on a bock or other beer, you simply can’t know exactly what you’re going to get—but there are ways to maximize your chances of success.
While there are plenty of classics that have influenced the brewing journey of Pinthouse Brewing cofounder, brewmaster, and hop savant Joe Mohrfeld, it’s the beers of his friends and peers that continue to shape his approach in an immediate and constant way—and those are the beers he’s packed into his chosen sixer.
The longtime quality director of Duvel Moortgat has scaled way, way down with a community-focused brewery just outside Leuven, but his creative approach to Belgian beer pulls flavors and inspiration from Scandinavia, the Pacific Northwest, and beyond.
From Austin’s Pinthouse, here’s an updated recipe for their core hazy IPA, Electric Jellyfish—the beer that Craft Beer & Brewing readers named their No. 1 beer of 2025.
Lindsay Barr, founder and chief science officer at DraughtLab, explains specific methods and practical tips for how your brewery can collect sensory data and use that information to make better beer.
From Chicago’s Burning Bush Brewery, this amber ale includes two types of basil grown right there on their patio next to the Chicago River.
Beer and pizza are fast friends, as everyone knows. But how well do “pizza leaves” work in beer? Let’s find out.
From our Love Handles files on our favorite spots in the world to enjoy a beer: This New Orleans deli and market draws crowds for its sandwiches, personality, and surprising selection of cans and bottles.
Whether or not fruit-smoothie sours are your thing, there’s no denying that Indiana’s 450 North has carved out a reputation for making great ones that tend to be highly sought by beer traders. Sales director (and recipe writer) Stephen Boardman shares their approach to these playful crowd-pleasers that appeal to a nostalgic sense of whimsy.
Whether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.
Quality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?
From Scratch in Ava, Illinois, this saison recipe features 131 ingredients, all told—their use informed by deep expertise in what to forage, what to grow, and how the different components can safely be used to contribute worthwhile flavors to beer.
Scratch in Ava, Illinois, has won a national reputation for its combination of foraging and flavor finesse. Here’s how the brewery’s duo ended up putting 131 different botanical ingredients into one (very tasty) beer.
You can’t capture the essence of zoigl by brewing the beer. Franz D. Hofer, longtime zoigl enthusiast and author of the Tempest in a Tankard blog, shares insights into what makes the family-run zoiglstuben so special.
A federal ban on hemp-derived THC products will take effect in months unless this young, $30 billion industry can find a way forward. Christopher Lackner, meanwhile, is making the case for common-sense rules that build trust in a product that—if properly regulated and produced—is “no big deal.”
“There is no recipe for the real zoigl,” says brewer Reinhard Fütterer of the Schafferhof-Zoigl pub in Neuhaus. “Everyone has their own—that’s one of the things that make it so special.”
To brew a beer that’s bursting with great hop aroma and flavor, it’s critical to choose and use the very best you can get. North Park founder and head brewer Kelsey McNair explains their own discriminating approach.
From shared breweries to shared tables, the zoigl tradition of northeast Bavaria is unlike anything else in modern brewing or hospitality.
Discover how PCR testing can bring precision, flexibility, and operational efficiency to every stage—from raw materials to final product—of your brewery’s QC program.