Recent Articles

Marcus Baskerville of Weathered Souls in San Antonio walks us through the many layers of malt in Black Is Beautiful, explaining what each adds to the finished beer—from base flavors and caramel depth to roasty edges and deeply dark color.

Brewers are unleashing the potential of these super-yeasts, taking advantage of rapid fermentation to turn around tanks more quickly. Because it happens fast, repeatability requires vigilant data collection.

It’s not hard to find the hardcore traditionalists in the world of lager-focused breweries, but Colorado’s Wibby Brewing takes an unusual approach, mashing up cold-fermented dogma with flavor-first experimentation.

Tired of IPAs? This atypical Portland pub—featured in our Love Handles department for beer bars we love—embraces imported German beers, bratwurst, and crusty Bavarian-style pretzels.

For once, forget about planning every little detail and trying to dial everything in. (How often does that work, anyway?) Have fun, throw together some under-loved ingredients, and brew yourself a monster.

Brewed once per year at Urban Chestnut’s brewery in Wolnzach, in the heart of Bavaria’s hop-growing Hallertau region, here is a homebrew-scale recipe for the strong, malty, mahogany-colored beer named for the town’s 8th-century founder.

For advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.

Melvin’s Boil Rumble competition—organized this year in cooperation with Craft Beer & Brewing—has roots in a passion for homebrewing and the brewery’s DNA as a 20-gallon kitchen startup.

Marcus Baskerville, cofounder and head brewer of Weathered Souls in San Antonio, lays out his top-to-bottom approach to brewing big but balanced imperial stouts—including the history-making Black Is Beautiful.

Here’s how science, technology, and the need for stable beer transformed the carbonation game.

Annie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.

The best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.

This is an ideal recipe for trying out the cold-and-short method of dry hopping—in this iteration, with fruity Michigan-grown Chinook, but you can sub in whatever hops you want to test.

Many of us these days seem to dry hop like that old joke about voting—early and often. Drew Beechum makes the counterintuitive case for the “cold-and-short” method.

After 25 years, the California brewery’s sights remain fixed on the future.

Monkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.

Want to further simplify your homebrewing? Consider ditching those plastic and glass fermentors, and instead try fermenting in your corny kegs.

Here’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.

Do you need to immediately chill your wort and pitch right after the boil? Not really. Josh Weikert explains the ease and simplicity of no-chill brewing.

In 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since.