Library

Brewing Flavorful Stouts Big and Small with Maplewood (Audio)

Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.

Audio Course

The Mad Fermentationist’s Practical Guide to Brewing with Fruit (Audio)

Sapwood Cellars cofounder, brewer, and ”Mad Fermentationist” Michael Tonsmeire shares his expertise in all things fruit—sourcing, selecting, processing, blending, brewing, barrel-aging, and more.

Audio Course

Chad Yakobson’s Guide to Brewing Saisons and Wild Beers with Brett (Audio)

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

Audio Course

IPA: Bold, Cold & Controlled (Spring 2023)

How today’s top brewers make IPA now, from balancing thiols to harnessing bitterness and fermenting in new (but familiar) ways.

Rethinking the Classic Pale Ale (Winter 2023)

Stepping out of the shadow of it’s bigger and more intense IPA siblings, Pale Ale is overdue for its return to the craft beer spotlight, with new approaches to timeless appeal.

In a Belgian Mood (February-March 2022)

The diversity and creativity of the beers that come out of this small country are justifiably famous, yet often it’s the wilder side that draws all the attention.

Beyond Barley (April-May 2022)

Explore the Techniques for Brewing Beers With More Than Barley (Wheat, Rye, and Non-gluten Grains).

Cold Comforts: Unique Insights From Lager Brewers (June-July 2022)

Leading lager brewers share unique insights.

The IPA Issue: Cold IPA, New West Coast, Hop Saturation & More (August-September 2022)

A few years ago, brewers threw away their crystal ball, and all signs pointed to a murky future for the style. Now, while many embrace the sweet comfort of the hanging fog, others are rediscovering a new and vibrant feeling of clarity. Which will prevail?

The Science of Stout (October-November 2022)

The processes that create beer’s deepest colors and flavors are incredibly complex—a Lovibond rating doesn’t begin to describe what you might get. Welcome to the science of stout issue.

Best in Beer 2022 (December-January 2023)

Here are those rarest of drinks—products of studious craftsmanship and persistent tinkering, balancing great character with great drinkability. Here are the pinnacles of the craft.