Big Beers (December 2015-January 2016)

Reach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.

Need a treat for that holiday gathering? Here, a spiced holiday ale contributes subtle warmth to these profiteroles, nicely complementing the mousse's rich maple flavors.

From brewing to serving, pros from the other side of the pond share some of the tricks of the cask-ale trade.

Cask ales are all about balance, subtlety, and drinkability. Here, some of the best cask-ale brewers discuss how (and why) they produce cask ales.

This riff on old ale relies on an extended 3-hour boil for kettle caramelization and color, a technique normally associated with Scottish ales.

The late addition of Calypso hops in this wheatwine will offer some citrus and pear while the beer is young.

We address one of the most fundamental questions about beer: What is the difference between ale and lager?

This classic English barleywine gains most of its character from rich Maris Otter base malt.

Avery’s winter strong ale has a gorgeous mahogany hue, a hint of hazelnuts, and a finish reminiscent of mocha and toffee.

Come along as we explore the naturally carbonated world of cask-conditioned ale.

Everything about Pipeworks Brewing Company—from its Belgian roots to its collaborative model—reflects the passionate owners and their zany approach to what they do.

Pushing the envelope and doing things the hard way are standard operating procedure at Indiana’s Upland Brewing Company.

The two brothers behind Oklahoma-based Prairie Artisan Ales put a lot of effort into pursuing their flights of fancy—and they wouldn’t have it any other way.

With its flaky crust, creamy filling, and beer-enhanced tapenade, this tart will put you in a summertime frame of mind, even in the midst of another winter storm warning.

Now in its fourth incarnation, one of the greatest vintage beers shows no signs of disappearing—for the foreseeable future.

Consider the common themes that connect barleywine, stock ale, old ale, and wheatwine to one another.

With Father’s Day coming up, make sure to add some of these goodies to your wish list or pick them up for friends and family to ensure many years of bountiful cellaring.

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 10 (December 2015/January 2016).

With a few tweaks, that generic kegerator hardware can, indeed, pour great beer. And once you’ve gotten it dialed in, it will serve you well for years to come.

Progressive alcohol legislation reform in combination with the national surge in craft-beer popularity has allowed Cincinnati’s impressive brewing DNA to be thrust into the spotlight.

Here, he extolls the virtues of dryness, bitterness, low alcohol, and mixed-culture fermentation.

First there were spirits aged in barrels. Then came beers aged in those used spirits barrels. Now, distillers are taking those used beer barrels back to age spirits in them, and the results are delicious.

Here are six secrets to making your big boozy sipper a smashing success.