Recent Articles

Courtesy of Claremont Craft Ales head brewer Brian Seffer, here is a homebrew-scale recipe based on the strong, hoppy red ale that won two gold medals in the past three years at the Great American Beer Festival.

From our Love Handles department for great beer bars: Check out this labor of love from longtime beer geek (and rocker) Keri Kelli, in the thick of Sin City.

In this edition of Pick Six, Scratch Brewing cofounder Marika Josephson thoughtfully selects a sixer of beers that inspired and informed the creation of their rustic, forage-focused brewery in southern Illinois.

Here is a homebrew-scale recipe for Wren House’s best-selling beer—the same that won gold in the most competitive category of the 2020 Great American Beer Festival awards: Juicy/Hazy IPA.

Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.

With freshly minted GABF gold for Spellbinder IPA, Phoenix’s Wren House hopes its new production facility can finally keep up with demand for its hazies and barrel-aged knockouts.

The foundational style of independent American brewing is still rooted in its bedrock, even as today’s brewers riff on it in new ways. Whatever take on pale ale you fancy, Josh Weikert explains why you should always order one.

Remember malt? Imperial red ale does. Brian Seffer, head brewer at Claremont Craft Ales in Claremont, California, explains the philosophy behind Happy Days, the 9.5 percent ABV red ale that brought home GABF gold in 2018—then did it again in 2020.

With the Continental Army at Valley Forge in mind, Josh Weikert brews this historically reimagined stock ale with molasses, spruce tips, and a portion of smoked malt.

Ryan Crisp, Alesmith’s director of brewing operations, shares the behind-the-scenes design and technique that make their Speedway imperial coffee stout so iconic.

This “bread IPA,” with a profile like a big, bitter British ESB, gets extra character and body from the addition of crusty, unsold loaves from Brussels supermarkets—promoting a less wasteful economy while suggesting new avenues for flavor experimentation.

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.