Recent Articles

Neil Fisher and his team at WeldWerks developed this low-cal, low-carb, hazy session IPA using monk fruit concentrate to add body and sweetness for balance.

Monk fruit is an Asian gourd, and it’s extremely sweet. Its extract is often used as a low-calorie sweetener. So, ready to brew a "lifestyle" beer?

Today’s brewing world is baroque in its embrace of excess, but for Bissell Brothers of Portland, Maine, the not-so-secret strategy is a deep desire to perfect their existing beers rather than create a stream of new ones.

Port City Brewmaster Jonathan Reeves has been making some version of this robust porter recipe since 1995, but this represents the award-winning beer that he and his team brew today in Alexandria, Virginia.

Port City Porter has become a Beltway mainstay while racking up medals over the years. It's a recipe with roots in the 1990s, amid punk-rock shows, the homebrewing boom, and the brewpub bubble. Joe Stange hears the tale from Brewmaster Jonathan Reeves.

Courtesy of Rowley Farmhouse Ales, this IPA recipe—brewed with Japanese green tea—was the basis of John Rowley’s 2012 GABF Pro-Am beer with Caution Brewing.

Grandstand didn't get into the craft beer industry because it was trendy. It was a passion for the customer that led us to print our first growler more than 30 years ago.

Brewing recipes often do not scale up or down in a linear fashion—especially when spices are involved. Stuart Keating of Earthbound Beer explains the pitfalls.

Rowley Farmhouse Ales of Santa Fe, New Mexico, is carving out a sour and funky niche in the Southwestern desert.

Left Hand Brewing's cofounder and president discusses the challenges his brewery is facing, and he shares perspective learned from navigating the first craft beer shakeout of the late 1990s.

Brewers looking to perfect their beer are proving that pasteurization has a place even at small breweries.

Consider that you might be better served and produce better beer by choosing from a curated selection of go-to yeasts. Josh Weikert explains the how and why.

Ginger aroma is notoriously unstable in beer, tending to diminish with time. Stuart Keating, cofounder of Earthbound Beer in St. Louis, Missouri, shares a trick on preserving that ginger impression by adding bird's eye chilies.

Here are five porters that exemplify the best of America’s own approach to this dark and drinkable style.

The AHA announces the cancellation of this year’s conference in June, simultaneously launching Homebrew Con Online.

Released to celebrate National Homebrew Day, this is the recipe for Schlafly Pale Ale—inspired by Britain but now a Midwestern classic.

Biotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.

In this edition of Jeff Alworth's Style School, we look to the early days of American microbrewing, when attempts to recreate a neglected British style may not have been historically accurate—but they were something altogether new (and delicious).

This is Chicago-based Hop Butcher for the World’s hazy, Simcoe-focused ode to a brewery-favorite local cuisine.

The long-term effects of the pandemic closures are unclear, but a Brewers Association survey of their member breweries suggests that the impact will be severe, causing tectonic shifts in the beer landscape.