Recent Articles

This throwback American black ale goes for ample hops and rich malt, without overdoing it on the roast.

The labor market is tight for taprooms, brewpubs, bars, and other hospitality businesses. With smart technology in your back pocket and a partner at your side, you will survive (and even thrive).

Brewed since 1988, Bell's founder Larry Bell has called Cherry Stout the complex “pinot noir” of his brewery’s range. Its origins, however, are far simpler: It all started at homebrew club meetings in Kalamazoo.

In this clip from his video course, Jester King’s Jeff Stuffings discusses the wide range of possibilities—pure cultures, bottle dregs, native yeasts, and more—when it comes to choosing yeast and/or bacteria to ferment your farmhouse-inspired beers.

Are you getting the most you can out of the hops you use? Could you get even more? Brandon Capps thinks so. He’s been exploring the limits and potential of brewing with extracted terpenes.

Homebrewers can join the Brave Noise collaboration for a safer, more inclusive beer industry by helping to keep the conversation going—and by brewing and sharing this light, juicy pale ale.

From our Love Handles files on beer bars we love: Near the harbor, this locus of Maine’s bustling brewing scene specializes in a variety of sausages paired with local beers.

So, you’re a lagerhead. You’ve always got some pils, helles, and tmavý in the fridge, and you mail-ordered that one T-shirt from Halfway Crooks (if you know, you know). But do you have the drinkware to maximize your enjoyment of those classic styles?

Is the future of Berliner weisse to be found in the past? These five mixed-fermentation versions offer a glimpse of what was and what remains possible.

“Electric Jellyfish is a hazy, Austin-style IPA, focusing on the juicy hop flavor and aroma from our favorite farmers while keeping the bitterness balanced and refreshing,” says Joe Mohrfeld, brewmaster at Pinthouse Pizza and Brewing in Austin.

For the cofounder of San Diego’s Societe Brewing, beer should be flavorful, easy to find, inexpensive, and beautifully crafted. His six-pack neatly mirrors Societe’s focus, with Belgian inspiration and a nod to the dark, hoppy beers of Southern California.

Jester King founder Jeff Stuffings explains their approach to hopping their rustic farmhouse ales, often choosing to embrace large quantities of low-alpha, spicy Noble hops. He also discusses aging hops on site for their more lambic-like beers.

Lager is made at the cellular level—and at the cultural one. How far can you push lager—with different ingredients, fermentations, sensory profiles—until it becomes something else? Randy Mosher ponders the science, the traditions, and the pragmatism.

It’s hard work to keep things simple, and this New York brewery proves that maxim with complex fermentations for their core beers and an ongoing focus on ales served on cask.

Time for Sunday brunch with American pale ale. In this dish, a splash of beer adds brightness to the Mediterranean flavors of shakshuka.

Here is a homebrew-scale recipe for Wolf’s Ridge Brewing’s foundational cream ale—Clear Sky—plus directions on how to take it further, to brew a beer inspired by their award-winning coffee vanilla cream ale, Daybreak.

At Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.

Juicy, tropical El Dorado® has ridden a trajectory that parallels the craft-beer boom, going from strength to strength and earning a prized place in many of the world’s finest IPAs.

Traditionally, farmhouse brewers were homebrewers—and when it comes to water, there’s a lot to be said for making the most of what you have to brew distinctive beers. Here, Jester King’s Jeff Stuffings explains the importance of well water to their ales.

Based on notes taken by Paul Kaiser, who brewed at Weger Brothers in Philadelphia, here is a recipe for a bock lager in the early 20th-century American fashion.