Recent Articles

Jester King founder Jeff Stuffings explains their approach to hopping their rustic farmhouse ales, often choosing to embrace large quantities of low-alpha, spicy Noble hops. He also discusses aging hops on site for their more lambic-like beers.

Lager is made at the cellular level—and at the cultural one. How far can you push lager—with different ingredients, fermentations, sensory profiles—until it becomes something else? Randy Mosher ponders the science, the traditions, and the pragmatism.

It’s hard work to keep things simple, and this New York brewery proves that maxim with complex fermentations for their core beers and an ongoing focus on ales served on cask.

Time for Sunday brunch with American pale ale. In this dish, a splash of beer adds brightness to the Mediterranean flavors of shakshuka.

Here is a homebrew-scale recipe for Wolf’s Ridge Brewing’s foundational cream ale—Clear Sky—plus directions on how to take it further, to brew a beer inspired by their award-winning coffee vanilla cream ale, Daybreak.

At Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.

Juicy, tropical El Dorado® has ridden a trajectory that parallels the craft-beer boom, going from strength to strength and earning a prized place in many of the world’s finest IPAs.

Traditionally, farmhouse brewers were homebrewers—and when it comes to water, there’s a lot to be said for making the most of what you have to brew distinctive beers. Here, Jester King’s Jeff Stuffings explains the importance of well water to their ales.

Based on notes taken by Paul Kaiser, who brewed at Weger Brothers in Philadelphia, here is a recipe for a bock lager in the early 20th-century American fashion.

There were Munich-style dark lagers, American bocks, and paler, pilsner-like beers. Adjuncts abounded. Here, historian Michael Stein of the research firm Lost Lagers digs into the recipes and methods of the time.

Ready to make some booch? This recipe comes courtesy of Mary Izett, co-owner of Fifth Hammer Brewing in New York and author of “Speed Brewing."

Here we celebrate American craft beer’s most important style (pale ale) with the most important meal of the weekend (brunch).

Sierra Nevada’s founder discusses the process of creative and technical innovation that drives the brewery today, as well as their fanatical, industry-leading approach to beer quality.

It’s a love story, really—a deep love for family and hops. Is there anything better? The Puterbaugh’s would argue that there’s not.

In this video course, Jester King founder Jeff Stuffings lays out their whole approach to brewing and fermenting saisons, table beers, and other dry, full-flavored, rustic ales that taste of their place.

Saison may bring to mind thirsty farmers in amber waves of grain—or it may remind you of intricate, multistep mash regimes aimed at high attenuation. However, there’s no reason extract brewers can’t take a crack at it. Here’s a recipe.

With saison’s high attenuation, delicate body, fermentation-driven complexities, and lasting foam, it would be easy to assume that extract brewers are at a disadvantage. Not necessarily, as Annie Johnson explains.

One of the world’s most interesting fermented drinks is well within the homebrewing wheelhouse. Drew Beechum breaks it down, from SCOBY-hunting to flavors and alcohol-boosting. Have you checked your chakras lately?

For the head brewer of Urban South in New Orleans, focusing on tight process, healthy lactic fermentation, and quality fruit is the difference between dull and delicious quick-soured beers.

Green Cheek head brewer Evan Price calls this 2018 GABF bronze-medal winner a “clear IPA, brewed without crystal malt, to keep the color light and malt flavor low—and to allow those Simcoe and Citra hops to shine through like crazy. Clean. Bitter. Hoppy.”