Recent Articles

Get back to basics and focus on the starch-conversion mash step, to better understand which mashing regime best fits the beer you want to brew.

On the last days of winter, what could be better than spicy soup, a roast with smoky character, and a winter-warmer-spiked bread?

In the sweet spot (literally and figuratively) for hazy and juicy IPAs, these doubles are twice as nice.

Want to try brewing with a sourdough bread culture? This recipe from Scratch Brewing in Ava, Illinois, is a great place to start.

Scratch—the rural Illinois brewery just nominated for a James Beard Award—is known for a seasonal range of beers made from foraged ingredients. Less well known is what they use to ferment most of those beers: the same stuff they use to raise their breads.

Breakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.

In this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.

Community and quality—these two words carry the craft beer industry. Walk into any taproom in the world, and you will see it: strong relationships being built over beer. Brewers know this. In fact, their breweries thrive on it.

Challenging to brew, maybe. Yet so easy to ensconce yourself and give in to dark, lush, warming liquid malt.

Who's ready for some decoction? Chicago's Dovetail brews this Bavarian-influenced Helles with the baseball season in mind... but it's easy to drink all year long.

Deploying coolships, open fermentors, turbid mashes, and decoctions, and specializing in lagers and spontaneous fermentation, the brewers at Dovetail in Chicago are among the new guard for the old ways.

This juicy double IPA recipe, courtesy of the Pinthouse Pizza brewpub in Austin, Texas, is loaded with hop-fueled flavors of pulpy tropical fruit and peeled citrus, while maintaining a clean, snappy finish.

The former brewing director of Jackie O’s in Ohio left the acclaimed brewery to launch his own barrel-aging project in California. Here, he talks big beers—from malt and yeast to blending.

Jeff Hardesty of Narrow Gauge discusses how he prepares vanilla beans before adding them to fermentors full of milkshake or sour fruited IPA.

In its fourth year of successful touring, the All Star Craft Beer, Wine, and Cocktail Festival is taking up residency in several famed ball fields around the country with more sessions, more options, and more innovations.

Options abound these days for homebrewers with the means to upgrade their equipment. Here, our reviewers take Grainfather's glycol chller and conical out for a spin, as well as the Blichmann RipTide pump.

This homebrew-scale base recipe, provided by Jeff Hardesty of Narrow Gauge as part of his All Access video course, is open to a variety of fruit additions.

New to this style? Check your expectations at the door and prepare yourself for a sip of something entirely new.

This rich, malty, warming barleywine recipe is fit for special occasions and long aging.

Known for pushing the envelope of full-bodied hazy IPAs packed with hops and fruit flavors, Jeff Hardesty of Narrow Gauge reveals his methods and lessons learned in this video.