Recent Articles

Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.

Hard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.

From 2nd Shift Brewing in St. Louis, this brightly flavored, easygoing hazy IPA—which crushed it in our blind panel reviews—gets its fruit character from citrus-forward hops and a hefty dose of tangerine peel.

In this clip from his video course on how to brew traditional Bavarian-style weissbier, Bluejacket head brewer Ro Guenzel explains the monikers and origins of the style.

Hops can smell like other foods because they share many of the same aroma compounds. Here is Randy Mosher on how to boost your IPAs with ingredients that have those sought-after traits.

This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.

In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.

From West Coast-style IPA to hazy triple IPA and barrel-aged rye barleywine, Robbings discusses how Reuben’s have gone about brewing their more celebrated beers in this challenging year.

A mash filter can increase brewhouse efficiency greatly, giving brewers much more room to get more creative with their recipes. Here, we sat down with Brouwerij West to learn more.

Courtesy of the Berlin-based BRLO brewery and Atlanta-based hip-hop group Run the Jewels, here is a homebrew-scale recipe for their unusual collab: a CBD-hemp-infused hoppy pilsner.

We asked for your favorite hops and malts you like to use for brewing, and you told us. Here are your 2020 Readers’ Choice picks for favorite ingredients.

Verboten Brewing & Barrel Project of Loveland, Colorado, has won multiple medals for its barrel-aged stouts and barleywines. It’s the intention behind the beer design—and the recipes built specifically for long-term aging—that make all the difference.

Commercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.

Ro Guenzel, head brewer of Bluejacket in Washington, DC, has a special love for authentic, Bavarian-style weissbier. In this video course, he tackles the history of the style, traditional brewing methods, food pairings, and much more.

Based on discussions with Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, California, here’s a homebrew-scale recipe for something Amalgamator-like—snappy, brisk, and brimming with Mosaic hops.

More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.

Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.

Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.

Beernog is more than a way to lighten up a heavy traditional drink. It’s a hook that can lure more people into the indulgent joy of fresh eggnog—and variations abound.

To warm the cockles of our hearts with beery libations—hot or cool, spiced or not, with or without an extra shot of Christmas spirits—Randy Mosher is here with a red-hot poker and lines of verse.