Recent Articles

A year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).

This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.

The cofounder of Weathered Souls and creator of the Black is Beautiful initiative discusses his thoughtful approach to crafting stouts that both express his viewpoint and appeal to his own palate.

Northern Virginia’s Port City Brewing has been a perennial GABF medal-winner since its founding a decade ago. In this video course, Jonathan Reeves shares his top-to-bottom approach to ensuring technical excellence in the brewing program.

As brewers pursue ever higher gravities for richer, stronger, thicker stouts, something immediately becomes clear: Most breweries weren’t made for this. Here’s a closer look at how breweries are adjusting for huge grists, long boils, and viscous beers.

You munch on a pretzel, you take a gulp. It’s obvious: Pretzels have always made beer taste better. So why not just add them directly?

Courtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.

Fox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.

Anchorage Brewing founder Gabe Fletcher has built a national cult following by brewing niche styles with studious attention to detail. In this edition of Pick 6, his selections reflect thoughtful approaches that have influenced his own.

We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.

Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.

Here are five flavor- and aroma-forward IPAs that scratch the hops itch without loading up on calories.

In this edition of Style School, Jeff Alworth explains how an American heirloom style began as a marketing creation of the Industrial Age—and where today’s more playful breweries have run with it.

The force behind so many now-classic Firestone Walker beers has won just about all there is to win in the world of brewing, but Matt Brynildson isn’t resting. The brewmaster is constantly looking for new ways to build quality and character into every beer.

There are times when two of our favorite things in the world collide in a kind of delicious gestalt, greater than the sum of its parts—so it is with beer-washed cheeses. Here are three that we love.

Sam Calagione, founder of Dogfish Head, on the difficulty of nailing down a winning low-cal IPA.

Belgian stout has its own special history and a distinctive strut. What sets it apart? Breandán Kearney, award-winning beer writer and a brewer at Siphon in West Flanders, reports from Belgium.

From the craft-beverage-focused supplier American Canning, here are the questions that every brewery looking to add or grow a canning operation needs to consider.

At Bluejacket, head brewer Ro Guenzel and his team follow the example of the Bavarians and use shallow, open fermentors to get the aromatic expression they want from their weissbier. Here, Guenzel explains the dynamics of how it works and why it matters.

Andy Farrell, brewing innovation manager at Bell’s Brewery, talks about the tinkering and process behind developing Light Hearted Ale, the company’s highest-profile new release in years.