Evolution of the Pale Ale (April-May 2018)

This is an "Americanized" version of an existing style in the colonial sense – brewed using what was available in early America – rather than in the “extreme” sense, as we see with many other styles.

Afterthought Brewing Company’s Saison Meer: Dandelion is a blonde mixed-fermentation saison brewed with dandelions and Midwestern ingredients and aged in oak.

If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.

Here's a recipe from Canada's Blind Enthusiasm Brewing: a bold red ale with big stone-fruit notes and a very dry finish.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 25 (April/May 2018) of Craft Beer & Brewing Magazine®.

From books that review and evaluate beer, to one that dives deep into ingredients, and another on the financial side of the brewing industry, there's plenty of books to help increase your beer knowledge.

Here’s the recipe for what would later be scaled up to become Dark Star, which would then become Rusty Nail, from Fremont Brewing in Seattle, Washington.

This New England–style IPA from Civil Society Brewing Co. got its start as a homebrew recipe by Cofounder Karl Volstad and has become the flagship IPA for the South Florida brewery.

A dynamic American pale ale with developed malt and hops characteristics.

A clean and simple dry-hopped pale ale designed by TRVE Head Brewer Zach Coleman.

Troon Brewing is a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland. The beers produced are largely hazy IPAs, and more and more, they are being traded, checked-in, and closely examined.

It’s one thing to have a cask program. It’s another thing to make sure you have the equipment to do it right. Yorkshire Square Brewery peddles ale thanks to it’s impressive cellaring and serving system.

New England–style hoppy beers, but Civil Society Brewing Co. has carved out a niche in the sunshine state for just that. And that niche keeps growing as they connect and collaborate with like-minded progressive brewers across the country.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on separating hops from wort.

Australian sparkling ales needed a little something to brighten them up, and along it came: fun, funky, “Down Under” hops. With some creative hopping, these are worth your time.

Sourtooth Tiger is a barrel-aged golden sour with dried ginger root. It’s ginger- forward, and the acidity brings a bright, spicy freshness to this aged beer.

The most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.

Let’s take a walk through the roles hops play during the brewing and fermentation process.

Growing your own hops isn’t always as simple as planting, harvesting, and brewing. For those who want to get deeper into the science, leading to a more fulfilling brewing experience, here are the steps you need to estimate alpha-acid percentage.

The taproom (also home to the original brewhouse) may be the darkest in craft beer, with the black walls, dim lighting, candles, pentagrams, and skulls you’d expect from a brewery run by dedicated metalheads

It’s the beer that built this current movement—an American twist on an established style that pushed the boundary of hops. And almost forty years after its debut, Sierra Nevada Pale Ale remains both beloved and timeless.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on adding lactic acid to beer.

Spiced with lemon peel and ginger, this beer is a clean, crisp Belgian-style tripel with complex, fruity, and spicy aromatics and flavor.

We asked five brewers and industry pros from around the country to share recommended favorite pale ales.

Past research has shown that more extreme dry-hopping regimens can reduce IBUs in beer made with kettle hops bittering, New Belgium Brewing’s Ross Koenigs suggests that dry hopping without kettle additions can add far more IBUs than previously thought.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on brewing high-gravity, all-grain beers

For his 6- (ahem 7-) pack, Tom Kehoe of Yards Brewing Company still finds inspiration from the beers that formed his early opinion of craft beer, but he also takes the time to explore new flavors and search for something that could become a new favorite.

In a proper pale ale, the focus is, correctly, on the hops. However, no matter whether that pale ale is British in origin, or American, or Belgian, or is from the new hazy school, the malt that goes into the recipe matters.

An abundance of locally brewed craft beer and stunning outdoor recreation make Bend, Oregon, a sublime destination during any season of the year.

Mitch Steele, the long-time brewmaster for Stone Brewing, and one of the most thoughtful brewers in the industry talks about his new venture, New Realm Brewing Co. in Atlanta.