Recent Articles

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.

It used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.

Czech lager’s simplicity is deceptive; there is much more to it than Saaz hops, pils malt, and soft water. Here are five favorites that combine ample character with exquisite balance and supreme drinkability.

This suburban Atlanta brewery is on a broader mission to show that low-ABV beers across the style spectrum can be just as exciting as their stronger counterparts.

Here’s a useful primer on pitching and pitch rates—plus, info on where to dive deeper for more technical details you can apply in your own brewery.

Jim Crooks, master blender at Firestone Walker Barrelworks, explains how one of the few variables that brewers can control when oak-aging beers is the environment, including temperature, humidity, and minimizing oxygen in the porous barrels.

In Prague, Evan Rail visits the Břevnovský Klášterní Pivovar Sv. Vojtěcha—aka the Břevnov Monastery Brewery, home of Benedict—to learn the secrets of “pitelnost,” essential to a great Czech pale lager.