Recent Articles

Randy Mosher dissects the intricate workings of IPAs—from the malt to the hop compounds that make them special and compelling—so we can approach our brews and our sensory vocabulary with deeper thought.

In Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.

With three cheeses, fresh tomatoes, jalapeños, chorizo, and IPA, this is definitely not your neighbor’s Ro-Tel-and-Velveeta cheese dip.

This recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.

Whether “raw” and unboiled, bittered with hop tea, or made from a mash baked into crusty loaves, Lithuanian farmhouse ales represent a distinct tradition of comforting beers that can’t be found anywhere else.

C’est quoi? First there was “Italian-style” pils, and now there’s a French one? Chris Lohring, founder and head brewer at lager-centric Notch in Salem, Massachusetts, describes the background and elements of their Bière d’Alsace.

This is not the haze you’re looking for... Oxygen from the mash and other parts of the brewing process can negatively affect color, clarity, and flavor. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the science.

Courtesy of the brewing team at Burke-Gilman in Seattle, here is a homebrew-scale recipe for the double hazy IPA that won GABF gold in 2020.

Incremental improvements are paying off big for Seattle’s Burke-Gilman. Fresh off Alpha King and Great American Beer Festival gold medals for their double IPAs, the team aims to push their whole range to the next level.

In this pick from our Love Handles department for beer bars we love, here’s a classic Belgian pub experience—on the American West Coast.

Light, gently tart, and smoked—lichtenhainer is an unusual beer, yet surprisingly good for all seasons and one you’ll want to brew and enjoy often.

From the rolling hills of Kansas, Central Standard has embarked on an ambitious program to explore everything from mixed-culture grisette to Norwegian-inspired farmhouse ales, including a range of styles brewed with kveik.

The differences between dissolved oxygen (DO), shaken DO, and total packaged oxygen (TPO) can cause confusion in the brewhouse. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain what they mean and when they matter.

Here are five of our favorite examples of this unassuming and elegant style, each managing ample character in addition to supreme balance and drinkability.

Pushing IPA to its furthest physical limits requires close attention to fermentation and a lot of—well, a lot of everything. Thanks go to Paul Sangster and Rip Current Brewing for this unusual recipe.

Brewing a great higher-gravity IPA demands more from you than simply going bigger. The ingredients and their tendencies are all against you doing this and making it drinkable—but it can be done. Here’s your battle plan, based on advice from the pros.

Your favorite tart beer joins with cherries for a tangy compote, giving a bright lift to this hearty pâté.

This Northwest Arkansas brewery strives for a threefold balance, focusing on agreeable beer for those new to craft as well as distinct character and technical function.

Courtesy of Josh Pfriem, cofounder and brewmaster of pFriem Family Brewers, here is a homebrew-scale version of the beer that won gold at the 2020 Great American Beer Festival.

Blichmann Engineering celebrates two decades of success with a focus on the future.