Recent Articles

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.

Citra reigns, with Mosaic in ascendance. Here’s a visual look at the most-grown hops in the Pacific Northwest, and how they’ve changed in popularity over the past seven years.

From Josh Weikert’s Make Your Best series: The dose of sugar and mash regime should help get this dry, while the Crystal hops and light esters add pleasant character to a clean background. The result is a beer that drinks well by the liter.

At the 2022 World Beer Cup, California’s Wild Fields won four gold medals—a feat no craft brewer had achieved. But those who’ve followed the career of Ryan Fields aren’t entirely surprised—his studious approach has been paying dividends for years.

Arguably the most important gear in the brewhouse is what we wear ourselves: personal protective equipment, the armor that keeps us from harm amid the boiling-hot, corrosive, slippery dangers of manufacturing beer.

Laura Burns—microbiologist, brewer, and R&D director of Omega Yeast in Chicago—digs into the science and practical techniques for maximizing the hop aroma in your IPAs and other hoppy beers.

Thanks to Gabe Fletcher of Anchorage Brewing for this homebrew-scale recipe of his coveted barleywine. Despite its gravity, this is a simple recipe. The biggest challenges are in the process—specifically, adequate fermentation and patient barrel-aging.

Aficionados view Gabe Fletcher of Alaska’s Anchorage Brewing as a master of modern barrel-aged barleywine, epitomized by the highly sought-after A Deal with the Devil. Here, he lays out his philosophy and methods developed over the years.

Wheat beers, in the hands of skilled brewers, bring out the best of expressive yeasts. Here, five pros share their favorites, across styles.

Instead of the usual Editors’ Picks, we recruited a guest critic whose perspective on this style—barleywine—is sharper than anyone’s we know: Alex Kidd, the mind behind the Don’t Drink Beer.

New Zealand’s Garage Project may not be a household name in North America, but between their work with local hop growers, Phantasm powder, and crowd-pleasing fest pours, they’ve built a reputation among peers for creativity and honest experimentation.

Tracking what’s happening inside your fermentors in real time is the best way to know when you have an issue with your yeast, what’s causing it, and how to fix it—ideally, without losing beer. These data curves help demonstrate how.

It was once indispensable to their refined character, but Brettanomyces is rarely involved with oak-aged barleywines these days—and that’s not all they’ve lost since the 1800s.

Courtesy of Jeff Stuffings, founder of Austin’s Jester King Brewery, this homebrew-scale recipe for their highly regarded rustic table beer uses funky bottle dregs combined with a blend of saison yeasts to approximate their unique house culture.

Opening your fermentations to a wider array of yeasts and bacteria can add great complexity to your beers. It can also add complexity to your brewing process—but the challenge is both surmountable and rewarding.

From our Love Handles files on beer bars we love: This homey Irish pub in Boston’s Jamaica Plain neighborhood specializes in conviviality, local beers, and the occasional homemade burrito.

Regula Ysewijn’s recently revised book, “Belgian Café Culture,” is a striking look at a country’s traditional third spaces as well as a compelling plea to support and preserve them while we can.

Scholars have long argued that alcohol is a way of “cheating” the brain’s pleasure circuits. But in his book, “Drunk,” Edward Slingerland synthesizes research that shows our success as a species is linked to our 14,000-year relationship with beer.

Courtesy of the team at Tripping Animals in Doral, Florida, here’s a recipe for a beer in their Limonada series, inspired by Latin-style lemonades—pink lemonade, in this case. Tart, crisp, and refreshing, Rosada is aged on lemons, raspberries, and strawberries.

The team at Métier Brewing in Seattle describes Black Stripe as “a smooth, medium-bodied porter with dark chocolate flavors and hints of coconut.”