Recent Articles

This light and quenching smoked wheat beer remains a relatively obscure platypus in the style canon. Lichtenhainer is undeniably odd yet easy to brew and lots of fun to drink.

Head brewer Brad Miles and wood cellar manager Nick Pauley discuss the ways this Gilbert, Arizona, brewpub builds a regional approach to flavor in everything from saison and spontaneous beer to lager, while providing crucial support for the agricultural side of beer.

From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.

From Dry January through changing consumer preferences, ProBrew’s Alchemator allows breweries to diversify their product offerings.

From de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.

Easy to forage and easy to use, spruce tips can add a range of flavors to your beers and be used in a variety of ways—and the best time to harvest them is just around the corner.

Bierstadt Lagerhaus cofounder and brewer Ashleigh Carer describes their Helles as “the purest expression of malt,” best consumed by the liter. While it may not get as much fanfare as their Slow Pour Pils, it’s equally beloved among the brewers drawn to Denver’s Bierstadt during the Great American Beer Festival—or any time of year.

From our Love Handles files on the world’s great beer bars: For more than two decades, O’Brien’s Pub has been one of the most influential drinking spots in one of the country’s most dynamic beer cities.

Since 2008, Albuquerque’s Marble Brewery has been exploring ways to make great lagers on a system built for ales, and their numerous medals are proof that the work has paid off. In this episode, master brewer Josh Trujillo details their approach—from corn and rice lagers to hop-forward pilsners and even cold IPA.

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.

While the initial investment in new stainless-steel equipment may be higher, the long-term benefits far outweigh the costs.

Amarillo and Simcoe lead the way in this session IPA recipe from Josh Weikert’s Make Your Best series.

Take a tour through Europe with our collection of 10 beers from five European countries.

Whether you call it black IPA, Cascadian dark, or something else, this unholy union of hops and darkness enjoys a cult following that continues to watch the style evolve.

From founder Matthew Smith at Wandering Soul in Beverly, Massachusetts, comes this Czech-inspired pale lager that gets a generous late addition of Saaz hops. “The result is a crystal-clear, crisp pilsner that will have you contemplating who you will be in a future life.”

Sam Calagione, founder of Dogfish Head in Milton, Delaware, focuses on beers that stand out in his memory for their flavors, for their times and their places, and for the people with whom he enjoyed them.

Flavor and aroma take on a synesthetic connection to color for the brewmaster behind one of our favorite beers last year, and in this episode she explains how—through thoughtful and intentional ingredient selection as well as process considerations—she paints colorful pictures with hops, yeast, and malt.

Firestone Walker’s bestselling IPA family rolls out a fresh, new look and all-new beers.

Kevin Davey of Heater Allen and Gold Dot Beer explains the science behind why domestic two-row pale malt is ideal for pairing up with rice or corn for a crisp, cold IPA whose flavors will last longer.

With its soft wheat canvas and punchy additions of mango and guava, this quencher became a seasonal taproom favorite in Gainesville, Florida—and won Swamp Head a gold medal at the 2022 Great American Beer Festival.