Recent Articles

In various places around the world, brewers are choosing to limit their choices and root their beer in its place. In the first part of a triptych, here’s a look at Norway’s Eik & Tid and its kveik-fermented, oak-aged, mixed-culture raw ales.

Altstadt head brewer Craig Rowan walks us through the grist and water profile of their award-winning Munich-style helles, Altstadt Lager.

For those who like it dark, strong, and contemplative, here’s a partial-mash extract recipe for a Trappist-inspired ale that can be cellared for many months, with a drinkability belies its strength and complexity.

Belgium’s dark, strong ales are among the most complex and impressive beers in the canon—yet extract brewers can tackle them as well as anyone, as long as we pay attention to a few key points.

This is less a recipe and more a set of guidelines and guesses, partly inspired by the Dundulis Moko Maukas Akmeninis stone beer in Lithuania, as described by Simonas Gutautas.

For Austin Jevne, cofounder of Forager in Rochester, Minnesota—and now owner and head brewer of the Humble Forager brand—creative flavors are the crux of brewing.

Ready to build a fire and brew a traditional stone beer at home? Grab your tongs and get ready to rock.

At 4.6 percent ABV, the seasonal Summer Break IPA is svelte and sessionable—yet it packs a big, punchy flavor. Scott Jennings, Sierra Nevada’s innovation brewmaster, explains how.

Ready to dive deep into some helles? From grist to glass, join Altstadt head brewer Craig Rowan for a focused, detailed course on how to brew a great Munich-style helles.

ProBrew’s recent alignment with packaging giant ProMach means that we can handle and integrate both brewery and packaging buildout. Get your layout at the Craft Brewers Conference!

From Kros Strain Brewing in La Vista, Nebraska, here’s a recipe based on the mixed-culture saison that thrilled our blind review panel and went on to become on of our Best 20 Beers in 2021.

From our Love Handles files on beer bars we love: In Playa del Carmen, Mexico, this knowledgeable and welcoming bar on Quinta Avenida is devoted to local cerveza artesanal.

When the former head brewer of a prominent Texas brewery left the large-scale production world for his own small project, the reasons were as much systemic as they were creative. Now, his Costa Rican-based brand is poised to grow… and tell new stories.

Drought and variability in local water conditions are leading to headaches for brewers, but there are ways to stay on top of your water’s composition.

Brewmaster Vinnie Cilurzo describes two experiments they tried at Russian River in an effort to reduce hop creep—both involving Yakima Chief’s American Noble hop pellets.

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.