Recent Articles

Mashing with hot rocks isn’t just an antiquated quirk of a few farmhouse brewers. In fact, we may be able to blame the technique for the founding of human civilization.

The idea of making beer with flaming-hot rocks conjures an indelible mental image, yet the common understanding of what “steinbier” was is almost totally wrong. Here, Lars Marius Garshol explains the methods of a lost farmhouse style.

With thanks to Urban South head brewer Alex Flores in New Orleans, here is a sample recipe for their strong, gently tart beer that combines the pleasures of fruit and coffee.

Tilquin’s strategy for blending gueuze is one part romance, one part math, as the experience he’s developed with lambics from different Belgian brewers informs every piece of the blend—from age to technical performance and flavor.

Coffee and fruit flavors complement each other beautifully, yet we rarely see them unite in beer. One brewery leaning into that marriage is Urban South in New Orleans. Here, head brewer Alex Flores explains the method behind their Drip au Lait series.

Georgia Boot empowers the unsung heroes—the ones who take pride in building real value with their hands. We have a heritage of providing durable, comfortable footwear designed for the physical demands faced on and off the job.

Russian River cofounder and brewmaster Vinnie Cilurzo explains how choosing the right yeast and ensuring a healthy fermentation can help you reduce the risk of hop creep.

This homebrew recipe is based on everything we know about how Duvel brews its iconic golden strong ale.

Duvel, Belgium’s iconic and elegant golden strong ale, is pale, dry, highly carbonated, and it boasts a distinctive fermentation profile. What are the stories, ingredients, and processes behind the archetype?

From our Love Handles files on beer bars we love: This longtime Beltway cornerstone serves exceptional beers and pizzas.

Known for their high-gravity beers and irreverent attitude, the Struise Brouwers have injected fresh energy into Belgian beer over the past two decades. Yet the systems they’ve built to brew these big beers are as creative as the beers themselves.

While the pandemic has led to a general loosening of restrictive Prohibition-era laws regarding beer for takeaway and delivery, there’s still plenty to do to liberalize the United States’ antiquated approach to alcohol regulation.

Here’s why breweries and canning suppliers choose PakTech for their packaging.

Vinnie Cilurzo, cofounder and brewmaster at Russian River, shares a few suggestions on how to reduce the impact of hop creep by adjusting the mash to reduce dextrins.

Full of malt depth yet dry, leaner than a doppelbock yet sneaky in strength... Once you brew a dunkles bock, you’ll wonder why you don’t have one on tap year-round.

By taking a step back to think more deeply about why we love fruit—and why some fruit beers really shine—we can better plan a truly great one. Randy Mosher peels back the layers and gets to the core of it.

From drinking to cleaning to a serious conversation piece, here are a few new products we’re enjoying.

In the Belgian province of Limburg, near the town of Hasselt and the Haspengouw region known for fruit-growing, the Bokke blendery is getting back on its feet.

From our Love Handles files on beer bars we love: Original Gravity is an influential pioneer bolstering the Bay Area beer scene.

Here are two titles worth adding to your shelves—and well worth clearing some you-time to put up your feet, crack a beer, and crack a book.