Recent Articles

This old-school Cascadian dark ale embraces piney Chinook hops in Sasquatchian proportions. Don’t worry about the IBUs—this should end up relatively balanced, with enough malt and hop flavors and aroma to provide depth for the bitterness.

Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.

Maybe that P in IPA can stand for “pitch-black.” Once again helping us to extract the most characterful beer from extract brewing, Annie Johnson has the details on Cascadian dark ale, aka American black ale or black IPA.

This Burke-Gilman take on a Czech-style dark lager is inspired by the legendary beer served at U Fleků in Prague.

The idea is simple: an IPA that relies on German ingredients—especially the country’s distinctive aroma hops. Does it exist? Yes. Is it rare? Also, yes. Josh Weikert digs into the German and U.S. beer scenes to find out why—and to get the blueprints.

The brewmaster of Firestone Walker in Paso Robles, California, lays out the brewery’s methodical approach to blending hops for elevated flavors and aromas in distinctive IPAs.

Writers and critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange share their favorite beers and noted trends from the past year.

This easy-to-follow, three-step plan can help your brewery establish a safe and effective cleaning routine.

Fruit-forward, soft, hazy, juicy, pillowy—whatever your adjectives, this is for sure: These IPAs have captured the flavor imagination of a still-growing number of beer drinkers. Here, five pros share their top picks.

Oxygen can lead to spoilage—but so can a totally oxygen-free environment. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane share some wisdom—including insights about why bottles might beat cans when it comes to fighting oxygen.

Courtesy of Luc Lafontaine of Godspeed in Toronto, this unusual IPA recipe represents a fusion of influences. (It also includes tips for extracting flavor and aroma from green tea without unwanted tannins.)

Toronto’s Godspeed Brewery is a reflection of founder-brewer Luc Lafontaine’s life and obsessions, from reverently brewed traditional lagers to IPAs and goses that showcase unusual Japanese ingredients.

You have spoken! And so have we. In this once-a-year special episode, Joe Stange and Jamie Bogner share Craft Beer & Brewing’s Best 20 Beers in 2021 and the results of the annual reader survey.

From bright and classic to tropical and crisp and various combinations thereof, these West Coast or American IPAs reflect the past and future trajectory of the style. Five pros offer up their favorites.

The innovations that changed hop-growing in New Zealand and the flavors possible in craft beer have today become a Revolution.

Amid the ups and downs and gradual, stutter-step return to social life, we experienced some transcendent beers—beers that shone, beers that enlightened, beers that made us stop and remember what it’s all about. Here are the pinnacles of the craft.

Here are the favorites you picked in these homebrew-related categories.

Since any general “top breweries” list will inevitably slant toward those that make IPAs, we asked about your favorite beers and brewers in these eight specific style categories.

You voted, we tallied. Here are your favorite breweries, broken into categories by volume produced.

From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.