Recent Articles

Ostensibly very European yet quietly very American in composition, this festive wintertime treat has comforting flavors that find compatibility in malt, roast, and chocolate.

Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.

This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.

Tim Sciascia, cofounder and head brewer at Cellarmaker Brewing in San Francisco, details their approach to brewing highly hop-driven yet supremely drinkable American pale ales.

The labs have been busy developing new critters for us to corral. Here are few recent releases worth trying at home.

Thanks to head brewer Khris Johnson for this homebrew-scale recipe. “Postcard Pils is an American-style pilsner,” Johnson says, “defined by a refreshing and complex blend of clean lager fermentation, sweet grainy flavor, and a solid American hop profile.”

Green Bench’s Postcard Pils takes a unique approach, atypical of any singular pilsner tradition. We asked cofounder and head brewer Khris Johnson to explain the thought and schematics behind one of our Best 20 Beers in 2021.

Werner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.

The arts of brewing, cellaring, and serving cask ales can elevate subtle, elegant recipes into brilliant showcases of great character and drinkability. Here, five pros share their top picks.

Sierra Nevada’s Powder Day IPA is a citrus-forward, double dry-hopped demonstration of what lupulin powder can do when applied with art and acumen.

This recipe is based on Burley Oak’s series of dessert-like beers that combine lactic acidification, milk sugar, and copious fruit—or, if you prefer, a certain orange vegetable.

Mildly sweet, vibrantly colored, inexpensive, and good for you—until you make delicious carrot cake out of them. Or carrot-cake beer. Why aren’t we brewing with carrots, again? Let’s get to the root of it.

The author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.

From our Love Handles files on beer bars we love: This unfussy dive helped San Diego develop a palate for craft, and it remains one of the city’s must-visits.

This recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.

Attention, busy homebrewers: Here’s a straightforward method for getting three different types of beer out of a single batch on brew day. It’s like the Cerberus of shortcuts... but which styles will you choose?

Courtesy of Ozark Beer cofounders Andy Coates and Lacie Bray, here is a homebrew-scale recipe for their BDCS—a bourbon barrel–aged double cream stout meant for months of wood-aging to balance and soften its profile.

Fresh fruit is naturally variable, complicating the challenge of brewing consistently great beer. Jim Crooks, master blender at Firestone Walker Barrelworks, talks sourcing, contact times, fruit-to-beer ratio, and more.

The director of brewing operations for the progressive Wisconsin brewery discusses finding their flavor voice in a way that transcends style.

Lacie Bray and Andy Coates, cofounders of Ozark Beer in northwest Arkansas, explain the stressful process and habitual leap of faith behind their cult-favorite beer, BDCS.