Recent Articles

The growing importance of packaging calls for greater attention to quality control, to ensure that customers are getting the best possible beer.

The rising interest in hard seltzer and other not-so-beery beverages has led to new looks at existing gear in the brewhouse—as well as investments in equipment or partnerships that could have wider benefits.

If your hard seltzer fermentation gets sluggish toward the end, there are things you can do—such as check and adjust pH—and there are things you shouldn’t do. Chris Colby explains.

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.