Recent Articles

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.

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.