Recent Articles

Butch Heilshorn and Alex McDonald, cobrewers at Earth Eagle Brewings of Portsmouth, New Hampshire, are giving their customers’ palates a more adventurous experience with beers that replace hops with other less common ingredients.

We’ve added a clever twist to the popular comfort food with crispy dumplings made with amber ale.

After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.

San Diego brewing legend Tomme Arthur embraces the Belgian disdain for beer styles in a continentally inspired six-pack.

From simplest recipe to myriad outcomes, flexible parti-gyle style.

In this French classic, we’ve paid homage to an Old-World tradition by tweaking the flavor with a New-World beer.

Water adjustment can make the difference between a good beer and a great beer if it is done right.

If you want nothing more than a day spent tasting local brews and stuffing your face with sizzling bacon, these events are for you.

An unapologetic celebration of hops bitterness, flavor, and aroma, Imperial IPA showcases all that "Humulus lupulu"s has to offer.

Ska Brewing Cofounder Dave Thibodeau generously shared this recipe for one of Ska’s rotating, seasonal stouts.

LA brewers are stepping into the spotlight as the dynamic craft-beer scene joins the list of attractions that draw visitors from across the globe to the sun-soaked megacity.

For a true Southern-style breakfast, serve our stout country gravy and fresh buttermilk-stout biscuits.

Ron Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.

Many American brewers are influenced by Belgian brewing traditions, and they’re eager to rave about their favorite monastic, or monastic-inspired, ales.

Cy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.

For a special Sunday brunch, cure pork belly with a hoppy red for a fresh take on Eggs Benedict.

If you already grow your own hops and culture your own yeast, why not make your own malt? All you need is raw barley, water, time, and some TLC.

Long days on the slopes call for beer in between runs.

Try this stepped-mash protocol for those beer styles, such as Pilsner, Märzen, Bock, and other Continental lagers, that can benefit from a more involved mash schedule than a single-temperature infusion mash.

Here are 4 suggestions that can turn monumental brewing chores into easily accomplished mini-tasks.