Recent Articles

Few styles have evolved faster than IPA. In this era of softness, haze, and rethought, fruit-forward West Coast iterations, what beers do brewers themselves like to drink? We asked five for their faves.

In this edition of Love Handles—where we put the spotlight on the world's great beer bars—we check out The Cask in Richmond, Virginia; the Ware Jacob in Antwerp, Belgium; and the Eastside Club Tavern in Olympia, Washington.

Adapted from Krennmair’s book on Vienna Lager, this recipe is based on historic specifications and brewing-process descriptions from the 1870s and 1880s. (Did somebody say decoction?)

Brewing is a tremendous consumer of energy. By maximizing its solar arrays and participating in community solar programs, Maine Beer Company is taking environmental stewardship seriously—and it's a model that other breweries could follow.

Aslin Beer cofounder Andrew Kelley walks us step-by-step through the brewery's kettle-souring process, from grist composition to adjusting the pH depending on fruit or other ingredients.

For Ben Edmunds of Breakside Brewery in Portland, Oregon, those early beer infatuations were strong and malty. For his dream six-pack, Edmunds reaches back into fond memories to select the ones that broadened his idea of what beer could be.

Andreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.

Birds Fly South’s Shawn Johnson loves the funky farmhouse ale tradition—so much so that he and wife Lindsay have dedicated their brewery to it. But that embrace of tradition doesn’t exclude exploring modern approaches to these rustic styles.

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.

Pull levers, turn knobs, spin wort—from whirlpools to “dip hopping,” here is a detailed look at some specific hot-side techniques and gear for dialing in substantial hop flavor and aroma.

Diamond Unicorn is one of Lone Pine's staple New England–style double IPAs. It’s brewed with extra oats for a silky mouthfeel and highlighted by Ella and Vic Secret hops.

Aslin Beer cofounder Andrew Kelley shares a detailed example of building a beer recipe to mimic the flavors and evoke a specific culinary experience—including specifics on how and when to add coffee.

In Portland, Maine, the brewers at Lone Pine find that tiny tweaks to their IPAs yield big-time payoffs.

A stronger and darker Anchor Christmas Ale is here to help us try to forget about 2020. Here, Anchor’s brewmaster explains the thinking behind this year’s recipe and label.

Ready to inefficiently harness the energy of the sun? These three pairings of farmhouse ales and rustic cheeses capture the sepia-toned nostalgia of a country summer—with the power to warm up any winter occasion.

Despite historic levels of hop inventory, growers planted 5 percent more hops in 2020 than in the previous year, as locations and varieties continued to shift.

Lewis Barbera, VP of sales for Boelter, shares insight into how present and future brewery operators can get the most out of their brand.

When developing beers meant to evoke specific foods, balancing bitterness, acidity, and residual sweetness are key elements that can be adjusted. Aslin Beer cofounder Andrew Kelley explains.

A great Vienna lager exhibits malt and hop character balanced by restraint and supreme drinkability. If lager is the ultimate “brewer’s beer,” is Vienna the ultimate brewer’s lager? Here are five that we love.

This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.