Recent Articles

The biggest challenge in a Kölsch is building just enough malt body and character without going overboard.

While some think of the Ordinary Bitter as nothing more than a bland, low-ABV, thin-bodied ale, at its best, it’s one of the better drinking beers around!

Updating your brewery can be one of the healthiest things you can do, says Josh Weikert, as he leads you on a walk-through of a prospective system-reboot process that will enable you to get the most out of the time you spend brewing.

With six GABF medals and four World Beer Cup medals under his belt (in categories ranging from Pilsner to stout to IPA), La Cumbre Brewing Company’s Jeff Erway has built a reputation as a perfectionist and outspoken proponent of brewing quality.

Tasters may not be the sexiest glasses, but they play a very important role in your taproom and at tasting events. The right glass can transform a boring, ordinary sip into an impactful sampling experience.

Fonta Flora's Todd Boera talks about his brewery's coolship, the temperatures needed to be successful, and more.

Jeffers Richardson, the former barrel master of Firestone Walker Barrelworks (Buellton, California), explains how using wine barrels for beer has evolved and what they look for and expect when working with wood that once housed vino.

Learn the pros and cons of using pelletized hops vs. whole leaf hops in this Craft Beer & Brewing video tip!

It’s the second-largest ingredient in your beer by weight, and yet many brewers are content to keep uncritically plugging away at brewing with grains that were bred and designed to satisfy the needs of large breweries. That is beginning to change.

Soft and pillowy from generous use of flaked oats and dextrin malt for body, Parish Brewing’s hazy IPA recipe is a great base for innumerable juicy dry-hop permutations.

By finding the “white space” in the brewing industry—that is the styles, trends, and flavors that still need to be explored, Parish Brewing Co. is working to stay competitive and give customers a reason to get continually excited about its beer.

Adam Avery of Avery Brewing has seen a lot of cycles in craft beer over his past 26 years in business, and is bullish on the future.

Spike Brewing launches a small-batch, 5-gallon fermenter.

When it comes to spontaneous beers, aged hops can play an important role. Todd Boera of Fonta Flora explains what works for his brewery.

This new documentary film from director Douglas Tirola frames a contemporary history of brewing around American stories of pursuing brewing dreams, learning the ropes, and overcoming failure.

Learn how Plan Bee Brewery harvests its own honey to create a fermentation and to create a house wild yeast strain.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, tackles a question about multistep mashes

This Galaxy and Mosaic hazy IPA is a favorite of Outer Range Brewing fans.

We’re catching up with Marc Rauschmann the brewmaster of Germany’s BraufactuM, talking about the misconceptions of and pushing the boundaries of the Reinheitsgebot.

Fonta Flora's Todd Boera takes you through their first coolship brew of the season, offering practical tips for recipe development, mashing, boil, chilling/coolship, fruiting, and much more.