Recent Articles

Some brew systems make beer for us to drink. Others just solve mysteries—providing an acceptable outlet for failure and serving as the lifeblood of craft beer. John M. Verive is on the case.

In this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.

From award-winning homebrewer and Craft Beer & Brewing contributor Annie Johnson, this elegant single-malt-single-hop beer can spotlight any hop you want—in this case, Zappa, which can boldly express tropical fruit, mint, spices, citrus, and pine.

These characterful, high-efficiency, drought-resistant hop varieties present both challenges and opportunities to hop farmers—and to brewers.

Beale Street Brewing in Memphis has a focus on culinary- and cocktail-inspired beers that evoke poignant flavor memories while connecting with drinkers through the city’s rich musical and cultural history.

This no-frills pub/café near the Vatican features Italian craft, Franconian lager, and unique street food.

Tom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.

Brewers and a yeast producer explain how and why lager is reclaiming a place in the hearts and minds of craft beer drinkers across Australia.

Getting beer out of the barrels and processing it into brite tanks involves constant monitoring and multiple lab tests at Firestone Walker—and maybe just a bit of tasting and celebration, as Eric Ponce explains.

Also known as Myrica gale, this mud-loving shrub was once a key ingredient in the unhopped ales of medieval Europe—and it has a unique character worth considering for your beers.

Even homebrewers who consistently ace their ales can get intimidated by the prospect of fermenting a lager. Here, Josh Weikert demystifies what makes it different and shares advice from some pros.

In rural southern Illinois, Scratch may be America’s most compelling example of farmhouse brewing. In this episode, the cofounders explain their methods for adding natural, foraged ingredients, as well as the work-intensive process of wood-fired brewing.

Besides a hearty embrace of spicy Saaz hops, this partial-mash recipe for a Czech-style pilsner includes a method for pressurized fermentation in a corny keg.

Die-hards will say you need to go all-grain to brew a great pilsner. They’ll also say you need strict temperature control. That’s fine—we don’t have to share our beer or our tricks with them.

It’s time to think long-term, and to outfit those who want to support your brewery. How will you tell your story?

The founder and brewer of Chicago’s Keeping Together selects an experience-driven six-pack that transports her back to cherished moments in time.

In moderation, oxidative flavors can add welcome depth to barrel-aged barleywines and other strong ales. One way to get there, explains Firestone Walker’s Eric Ponce, is via careful blending of younger and older beers.

Courtesy of New Image founder Brandon Capps, here is a homebrew-scale recipe for Pure Isolate, a hazy double IPA that makes use of liquid hop terpenes.

Brewers are in the early days of experimenting with liquid hop terpenes—incredibly potent isolates of aromatic compounds that can deliver a big boost to the IPA bouquet.

Your favorite hazy-juicy pale ale or IPA gets into the batter to brighten up a fried fish filet, while spicy sumac plays a similar role in the mayo.