Recent Articles

Lagers are on the rise, and so are light beers and larger packs. Craft beer is looking more like supermarket beer, but there are good reasons why—and is it really such a bad thing?

This homebrew-scale recipe is based on Reuben’s Brews’ popular triple IPA, which also scored a 96 with our blind panel. Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.

Beer? No. Craft? Yes. These drinks outside the beer space have grown exponentially over the past year. They’re hitting their stride. From the sublime to the absurd—and from cider to mead via seltzer and kombucha—here are some of our favorites.

Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.

In this All Access video course, Andrew Kelly explains Aslin's approach to conceiving, developing recipes for, and brewing beers meant to evoke memorable culinary experiences.

Here is Adam Robbings of Reuben’s Brews on the key elements of brewing great, high-gravity, hazy IPAs. Surprise: It doesn’t start with the hops.

What you love to buy and drink doesn’t necessarily correlate with what you prefer to make for yourself. In our Best in Beer 2020 Reader's Choice poll, here's what you said were your favorite styles to brew.

Draft or package? Cans or bottles? in our annual Best in Beer Readers' Choice poll, here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”

Fremont’s audacious approach to fresh-hop brewing produced about 2,500 barrels of the true seasonal last year. Getting 70,000 pounds of fresh hops from field to the brewhouse is no small challenge, but that’s only the start…

Here is a homebrew-scale recipe for Grains of Wrath’s Citra-hopped West Coast–style IPA, which scored a 99 with our blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020.

The cofounder and editorial director of Craft Beer & Brewing Magazine® has traveled the country from coast to coast, talking to brewers and tasting their beer. Here’s a selection of highlights of his past year of beer.

After 13 years living abroad, our Missouri-based managing editor spent the past year getting reacquainted with the American beer scene. Here are his beery highlights.

We asked you to tell us what beers you haven’t had (yet) but are tops on your list to seek out. Note: For the first time since we’ve asked this question, a lager made the list!

You chose your favorite styles to drink, and while IPA again tops the list (as it has ever since we’ve asked the question), pilsner and helles made big gains in 2020.

Greg Engert, beer director for the Neighborhood Restaurant Group, explains the components of flavor and how we perceive them, and thus how we enjoy our beers as well as our food.

Game recognizes game. Here we’ve asked five respected brewers for a favorite beer they drank this year while off the clock.

Brick West in Spokane, Washington, has quickly made a mark with its fastidious approach to brewing classic German styles. Head brewer Sam Milne shares insights on the ingredients, process, and technical considerations that make their beers so compelling.

Courtesy of Wayfinder Beer in Portland, Oregon, here is a recipe for their "cold IPA," which earned a spot among our Best 20 Beers of 2020.

It’s been a tough year for drinking in beer bars, but here are your chosen favorites. We'll see you there at the bar next year.

Pandemic or no pandemic, your favorite cities in America for drinking craft beer in 2020 are...