Recent Articles

Oxygen can lead to spoilage—but so can a totally oxygen-free environment. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane share some wisdom—including insights about why bottles might beat cans when it comes to fighting oxygen.

Courtesy of Luc Lafontaine of Godspeed in Toronto, this unusual IPA recipe represents a fusion of influences. (It also includes tips for extracting flavor and aroma from green tea without unwanted tannins.)

Toronto’s Godspeed Brewery is a reflection of founder-brewer Luc Lafontaine’s life and obsessions, from reverently brewed traditional lagers to IPAs and goses that showcase unusual Japanese ingredients.

You have spoken! And so have we. In this once-a-year special episode, Joe Stange and Jamie Bogner share Craft Beer & Brewing’s Best 20 Beers in 2021 and the results of the annual reader survey.

From bright and classic to tropical and crisp and various combinations thereof, these West Coast or American IPAs reflect the past and future trajectory of the style. Five pros offer up their favorites.

The innovations that changed hop-growing in New Zealand and the flavors possible in craft beer have today become a Revolution.

Amid the ups and downs and gradual, stutter-step return to social life, we experienced some transcendent beers—beers that shone, beers that enlightened, beers that made us stop and remember what it’s all about. Here are the pinnacles of the craft.

Here are the favorites you picked in these homebrew-related categories.

Since any general “top breweries” list will inevitably slant toward those that make IPAs, we asked about your favorite beers and brewers in these eight specific style categories.

You voted, we tallied. Here are your favorite breweries, broken into categories by volume produced.

From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.

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.