Recent Articles

In the words of brewmaster Matt Brynildson, “The focus of the 2024 season is diving deeper than ever into our mastery of barrel-aged beers that push the envelope of aroma and flavor.”

Hop-forward lagers are nothing new, but a new thread is emerging that more intentionally marries the great drinkability of a pilsner with the expressive hopping of a West Coast IPA. Could it be the best of both worlds?

In a former dairy creamery in northern Vermont, Wunderkammer creator (and former Hill Farmstead head brewer) Vasili Gletsos has developed a decidedly manual, hands-on process using locally foraged ingredients, a wood-fired copper kettle, and no glycol.

Crack a craft-brewed light lager and embrace some unconventional fall flavors in your kitchen via this fish dish with bacon-studded sweet-potato succotash and savory corn puree.

Developed by the team at the Barth Haas campus in Beijing, this refreshing (and convincing) nonalcoholic cucumber gose gets lactic acidification followed by fermentation with a special yeast for low-/no-alcohol beers.

When Chicago’s Noon Whistle started expanding its regional sales footprint, its team faced the challenge of brewing and canning at a larger scale. Today, they multipack their product four times faster thanks to choosing a reliable partner.

“Smooth and dangerous” and great for winter sipping, these are some of the most enjoyable beers you’ll ever drink—and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.

Despite it’s lean malt frame and body-lightening adjuncts, cold IPA is well within the reach of homebrewers who like to employ partial-mashes and extracts.

Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.

From our Love Handles files on the world’s top beer bars: In Zurich, Switzerland, the Fork & Bottle welcomes locals and travelers with brunches, barbecues, and plenty of Swiss and European craft beers.

From fruit-focused Urban Artifact in Cincinnati, here’s a recipe for their “tropical American fruit tart” beer that we named one of our Best 20 Beers in 2022.

Mark your calendars for this year’s ProBrew Oktoberfest event, scheduled for October 11 and 12, including an opening ceremony at Raised Grain Brewing in Waukesha, Wisconsin.

Over the past 12 years, Nat West has built a brand focused on flavor-forward cider made with a craft brewer’s mentality. Now, Reverend Nat’s is in its final act—winding down business operations—but not before leaving an indelible mark on the fabric of Pacific Northwest craft beverages.

From longer decoctions to key considerations when using dark malts in the mash, Bierstadt cofounder Bill Eye explains how their approach to darker lagers differs from that of paler ones—and also why they avoid dextrin malt.

In Portland, Oregon, Zoiglhaus brewmaster Alan Taylor and his team brew this award-winning schwarzbier with German ingredients and in accordance with German brewing traditions.

Like a social chameleon, Germany’s unusual black lager—easy-drinking yet richly flavored—seems to adapt to your needs depending on the weather or the season. Jeff Alworth looks closer at the style and its story.

In Sunnyside, Washington, Chris Baum and his team at Varietal Beer enjoy firsthand access to growers and a nuanced understanding of hop quality. In this episode, recorded mid-harvest in the heart of the Yakima Valley, Baum shares his thoughts on brewing hop-forward and fresh-hop beers, and more.

Brewers have warm hearts for cold-fermented beers, and we asked these five brewers to share the objects of their greatest affection.

We know: It’s time to drink it, not brew it. Yet while you’re hoisting a few at the season’s festivities, it’s never too early to start thinking about your spring brewing schedule...

Born from a blend of passion, energy, and a bit of a rebellious streak, Hop Revolution in its short history already has challenged traditional thinking on New Zealand varietals. The revolution continues with their fresh approach to Nelson Sauvin and hop blends.