Recent Articles

“Kelvin is one of our favorite beers,” says Shawn Bainbridge, cofounder of Halfway Crooks. He describes the beer as “a happy place” for the “finest German hops and smoked malt.”

With dogged attention to detail, Halfway Crooks in Atlanta are surviving and thriving by playing the long game: “You have a beer at night and then wake up the next morning and go full force again.”

Less is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.

Three brewers share how a custom shipping container helped grow their business.

Sour beer may be the primary focus for Jay Goodwin, cofounder of The Rare Barrel, but—like most brewers—his taste isn’t limited to a single style. For his Pick 6, Jay pushes out of his brewing comfort zone to focus on a genre he loves: pilsner.

Your stout may be fermented, but the fun isn’t done. Marcus Baskerville of Weathered Souls in San Antonio breaks down some favorite adjuncts for flavoring, including coffee, cacao, and coconut in various forms—along with tips on how much and for how long.

From his Make Your Best series, here is Josh Weikert’s recipe for a Belgian-style strong golden ale inspired by the devilish archetype.

Do future-you a favor: Take the time to organize your brewing zone.

This atmospheric bar in a historic brewery cellar features pizzas and a tap list studded with local and regional stars.

This lush treat features one of our Craft Beer & Brewing Magazine® Best 20 Beers in 2020—some ryewine in the crust, filling, and caramel sauce—but you can sub in any strong rye ale or barleywine.

Paul Liszewski, head brewer of East Brother Beer in Richmond, California, maps out the schematic for their award-winning flagship pilsner—including the unusual hopping that helps to make it addictive.

For our magazine subscribers, here is a homebrew-scale recipe for the award-winning pilsner from East Brother Beer in Richmond, California.

From aroma boosters to antimicrobial protection and foam enhancers, there are a range of advanced hop products available to help you brew better beer, more efficiently.

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.