Recent Articles

A lager recipe for a dry, light and crisp American lager designed with a recession budget in mind.

In this Bolognese sauce recipe, an American pale ale helps to cut the sweetness of the tomato sauce made with canned tomatoes.

There are a number of fermentors on the market, and making a decision can be tricky. Longtime homebrewer Jester Goldman explains the ins and outs of some of the choices.

You can compare your homewbrew to other beers of its style to identify any issues, especially off-flavors.

We’ve tried every method in the book for transporting beer, and here are some of our tips for getting it there unscathed, at the right temperature, for the right price.

Here’s a primer on pH and titratable acidity (TA) and how, when, and why to measure them in your sour beers.

This hoppy British session ale has a smooth malt character.

The National Peanut Board says Americans eat about six pounds of peanut products per person each year, but how much do they drink?

Holy Mountain Brewing Co., a small 10-barrel brewery in Seattle, opened in 2015 and immediately developed a cult-like following. Here’s their story.

Turn up the heat with these spicy and savory Southern sausages.

Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.

Here is a simple and simply delicious recipe scaled to homebrew volume from The Austin Beer Garden Brewing Co.’s Brewer Brian Peters.

Phil Leinhart, brewmaster for Brewery Ommegang in Cooperstown, New York, loves a simple recipe produced with attention to detail.

This rich custard pie, traditionally dusted with nutmeg, comes from Amish and Shaker communities that settled in Indiana in the nineteenth century. Porter adds a complexity to this simple pie.

Mash capping is a great way to reduce the harshness that some darker grains can bring or to set up a parti-gyle brew. Longtime homebrewer Jester Goldman walks you through the steps to get started.

The strain of yeast you use can have a significant impact on the flavor of your hops. Josh Weikert has some tips for achieving the results you want!

Nanobreweries might not match microbreweries in size, but they’re producing beer that’s every bit as great as their larger counterparts. Here, we highlight five nanobreweries that are worth the trip.

While the buttery flavors from diacetyl are usually something brewers want to avoid, there are beer styles that can be enhanced by diacetyl. Longtime homebrewer Josh Weikert explains how to make it work.

This Belgian Dark Strong recipe is Scratch Brewing’s favorite tomato beer. The dried cherry tomatoes retain their perceived sweetness and become raisiny and prune-like. They blend perfectly with a Belgian yeast strain.

Learn how to select, prepare, and add chiles to your beer, and make a Scottish Wee Heavy with the provided recipe!