From Grain to Class (Spring 2026)

From grain to class, excellence is built ingredient by ingredient. In the Spring 2026 issue, we explore classic and cutting-edge techniques for brewing with wheat, fonio, and specialty malts, and the precision that transforms raw materials into standout beer.

In this issue, we explore:

• The Supreme Utility of Wheat: From foam to flavor, wheat is craft beer's ultimate multi-tool.
• Speak Beer's Chemical Language: To strengthen our grasp on what we smell and taste, it helps to know the chemistry.
• Fonio Calls: Discover the huge, modern potential of this tiny, ancient grain.
• Ale, Encased in Amber: American ambers aren't fossils—they're an opportunity to play.
• Ask the Pros: Expert brewers break down iconic beers—NYBP Hazy Crush and Mova Pils.
• Make Your Best: Level up your recipes with step-by-step guides to American Light Lager and Honey Ale.
• Gearhead: Cold-Liquor Tanks: A closer look at one of the most undersung pieces of brewhouse equipment
• Plus: 15 Recipes from the pros.