Recent Articles

In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?

Mark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.

Minneapolis-based Surly Brewing explains the thirsty back story of their new citrus-packed summertime crusher.

Let’s get rustic: Justin Wright and Justin Kruger, a.k.a. "Two Fat Justins," show how French and Belgian country ales can lighten and brighten savory main dishes, while a splash of cherry lambic adds complex juiciness to a simple berry crumble.

Here is a homebrew-scale recipe for KC Bier’s reverently brewed, Bavarian-style helles, which we here at Craft Beer & Brewing Magazine® named one of our Best 19 Beers of 2019.

Sticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.

We've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.

Brandon Bischoff, head brewer at Main & Mill, explains the challenge of choosing malts for a big stout whose mash will be used again for another beer made from second runnings.

Chris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.

Brewery-tech startup 2ndKitchen has worked to build new products, features, and solutions to the COVID-related reopening issues that face breweries over the coming weeks and months.

For a price, automated cell counters can save valuable lab time otherwise spent peering into microscopes and counting manually.

Here we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2019, showing the top 10 each year. The width of each band represents the number of acres grown that year; one inch is about 6,500 acres.

Mixed-culture beers run the gamut from lighter, nuanced, farmhouse-style ales to acid-forward wild ales and lambic beers. Here, five respected brewers share favorites from these broad categories that influenced them or exemplify the best of today.

The cofounder of Arizona's Superstition Meadery has always been driven to explore what makes something the best. In this episode, he walks through the process of innovation they’ve built to support those aspirations.

As a rule, the Bayerische Staatsbrauerei Weihenstephan doesn’t open its books to share exact recipes. However, at our request, Brewmaster Tobias Zollo generously agreed to share a recipe based on the world classic Weihenstephaner Hefeweissbier.

Denny Foster, founder of Main & Mill Brewing, talks about adjusting mash pH and water depending on what you're brewing via parti-gyle—and tools to make it easier.

By following these four steps on improving the fundamentals of data analytics at your brewery, you can lead the efforts to transform your data into cost savings.

The longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.

As a root of civilization and the soft heart of some of the world’s most drinkable beers, wheat deserves more love.

Matt Lincecum, founder of Fremont Brewing in Seattle, has a taste for delicate, beautifully constructed beers. He has intentionally packed this dream sixer with a heavy focus on the past decade.