Recent Articles

Ross Koenigs explains why homebrewers may want to consider cannabis as a flavorful ingredient—even if they’re not trying to extract THC—and how to evaluate its aroma for beer.

Can you savor a few glasses of wine or eggnog over the holidays and wake up feeling fresh the next day? Yes, you can.

Jason zumBrunnen of Ratio Beerworks and Jeremy Claeys of Protagonist discuss their respective 2023 GABF gold medal–winning saisons, from Protagonist’s classical take to Ratio’s carrot- and elderflower-infused rendition.

These crispy, moderately spicy quesadillas are delicious and easy to make, while a splash of Mexican-style lager adds subtle sweetness to the adobo dipping sauce.

This dark German-style lager took home gold from the 2023 World Beer Cup in Nashville, Tennessee, and then went on to impress our blind-review panel. Smooth and easy-drinking, it offers subtly complex roasted malt character and a dry finish.

Whether in-person or online, homebrew clubs and similar groups provide fertile ground for learning, experimentation, and fresh ideas.

Ross Koenigs, founder and brewmaster at Second Dawn in Aurora, Colorado, explains the physiological similarities of cannabis and hops, and thus why brewers should already have a basic understanding of how to brew with cannabis for flavor.

When the team at Incendiary in Winston-Salem, North Carolina, gave brewer and QC manager Adam Goetz the chance to design a recipe, he knew what he wanted to make. Then it won gold at the 2023 World Beer Cup, and it scored a stellar 99/100 with our blind-review panel. So, we asked Adam what makes it tick.

In this panel discussion from our recent Brewery Accelerator, Jake Gardner of Westbound & Down, Marni Wahlquist of Odell, and Sean Buchan of Cerebral discuss their approaches to contemporary IPA—hazy, clear, and everything in-between.

Somewhere between hefty doppelbock and pale heller bock, the traditional dunkles bock is like the family’s middle child—it doesn’t get as much attention, but you’ll want it in your fridge year-round.

In New York City, Talea is leaning into a crowd-pleasing focus on easy-drinking, low-bitterness, fruit-forward beers—including this Spicy Marg sour ale that the team first brewed for Women’s History Month in March this year.

At G&D Chillers, we custom-build each chiller to meet the specific needs of each brewery—so, whether you’re a small startup or a large production facility, we have a chiller that’s right for you.

It’s two GABF gold medal winners in one episode, as Joel Stickrod and Spencer Longhurst of Nashville’s Barrique discuss the making of their Wet Hop Strata 2023, while 1840’s Kyle Vetter shares the process behind I Don’t Want To Wait.

The processes that change beer’s flavor over time are complex, but by understanding them, we can better brew beers built to last—and we can better appreciate them when fresh.

Ross Koenigs, founder and brewmaster at Second Dawn in Aurora, Colorado, explains the science and practicalities of making beer at home with hemp and marijuana.

From our Love Handles files on the world’s great watering holes: Locals rule at this warm, comfortable, and family-friendly bar in Deer Lodge, Montana.

Much-awarded and much-acclaimed, from Great Lakes Brewing in Cleveland, Ohio, here is a homebrew-scale recipe for the robust yet smooth-drinking American porter that has inspired many others.

In looking for insights on brewing a great porter in the modern American style, Josh Weikert talks to Cleveland’s Great Lakes about the inner workings of the beloved and enduring Edmund Fitzgerald.

Stainless steel can still experience wear and tear, and it needs proper care to extend its life and ensure that it works as efficiently as possible. Here are some tips to keep your brewery equipment in peak condition.

From cofounder and head brewer Kevin Stafford and the team at Finback in Queens, New York, comes their take on the contemporary hoppy pilsner—“a nice balance of new and old school.” (It was also a hit with our blind-review panel, tops in its class at 98/100.)