Recent Articles

While Chicago’s Maplewood brews their share of hazy IPAs and pastry stouts, it’s their nuanced take on classics such as American pale ale and oatmeal stout that truly set them apart.

Don’t let that extra loaf go to waste—try throwing it into your mash tun. Here, Sam Fleet of Brussels Beer Project breaks down the unexpected benefits of brewing with bread.

Patience! Trevor Rogers, cofounder of de Garde Brewing in Tillamook, Oregon, muses on the unique expression and slow work of spontaneous fermentation.

Ready to brew the Cadillac of pale lagers? This recipe has a straightforward infusion mash but gets some extra richness from layers of Munich and Vienna malts.

From our Love Handles series on beer bars we love, this session-focused, lager-loving pub inside a modern food hall features highly trained beer service and a range of culinary options.

This recipe is based on notes from Russian River’s Vinnie Cilurzo, who shared details from his most recent commercial-scale iteration of the late Mike “Tasty” McDole’s famous homebrew recipe.

It began as a striking reaction to industrial beer before fading into near-obscurity. Drew Beechum tells the tale of brown ale and makes the case for brewing up a big, malty hug.

This double-dry-hopped, hazy-juicy pale ale recipe from Tulsa’s American Solera is meant to be a showcase for whatever hops you want to try out and share with your pals.

Upgrade your QA while dropping costs: Midwest Microbio’s beer-specific lab-testing system designed by brewers, for brewers, to ensure the highest quality at the lowest cost.

Chris Colby lays out specific suggestions for ensuring the clean fermentation of a sugar wash, from yeast-pitching rates and aeration to the surprisingly wide variety of yeast strains that can do the job.

You’re invited to join Allegany County’s Mountain Maryland Tap & Pour Tour, featuring farmhouse breweries, brewpubs, wineries, distilleries, and more—all in a beautifully scenic region far from the bustle.

Tulsa’s American Solera began with a serious devotion to coolships and mixed fermentation. It has since leaned with abandon into hazy IPAs, big adjunct stouts, fruited foeder lagers, and ... pumpkin seltzer?

This fairly straightforward home cider recipe makes use of saison yeast to ensure a complete fermentation, with many other variations possible.

We missed traveling, we missed going to bars, and we missed going to the movies. We even missed traveling to bars to watch screenings of geeky beer-documentary movies that really don’t speak to anyone else except those of us who already love those things.

When it comes to barleywine, the American way is to balance all that rich malt and alcoholic warmth with a bracing dose of hops. Here’s a partial-mash extract recipe for one you can drink fresh or lay down for months.

Cofounder Kenneth Trease, head brewer Phil Pesheck, and brewer Julia Astrid Davis of Seattle’s Burke-Gilman discuss their calculated approach to hoppy beers, and how they extend their welcome by brewing and embracing diverse styles.

Quality food-grade lubricants are essential in a brewery for equipment maintenance, food safety, optimal production speed—and for peace of mind.

Yeast love to eat sugar, and a sugar wash has it—but unlike wort, it doesn’t have the nutrients that yeast need to grow. In this video tip, Chris Colby walks us through the necessary additions as well as the options on what yeast strain to use.

Looking ahead to late-summer pawpaw picking: This strong ale recipe from Jackie O’s in Athens, Ohio, features a robust wheat base as a platform for the tiki-drink flavors of this unusual fruit.

Last year was a roller coaster for most breweries, but especially for Seattle’s Good Society. COVID slammed their doors shut just weeks after opening. But they persevered—and won a gold medal at GABF, plus Small Brewpub of the Year honors. So, what’s next?