Recent Articles

Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.

Nobody wants to turn their brewhouse upside-down hunting for a measly clamp or gasket. In this video tip, 2nd Shift founder-brewer-handyman Steve Crider shows how they keep things sorted—and reveals a secret weapon for cleaning kegs.

Go beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.

There are a few ways to get peanut flavor into beer. Chip Walton gets the lowdown on process and ingredients from three breweries and a meadery known for these nostalgia-rich beverages.

Bavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.

Based on data from the beverage delivery app Drizly, here is a look at how and where people are choosing their beer and other alcoholic drinks.

Poorly stored hoses are a sanitation risk. In this video tip, 2nd Shift founder-brewer-handyman Steve Crider shares his unusual method for making sure they're kept high and dry.

Brewed with a massive and complex grain bill, this beer is for those moments of excess in your life.

Brian Hink, the innovation director at Cape May Brewing in Cape May, New Jersey, weighs in on the diversity and importance of nitrogenation when it comes to stouts and other styles.

Here is a homebrew-scale recipe for Kilt Lifter, a versatile, ruby-amber, richly malted ale with notes of caramel, toffee, and just a whisper of peat smoke—and the top-seller at Pike Brewing in Seattle, Washington.

Hops for bitterness, flavor, and aroma... and, often, three corresponding additions to the boil. Using one-gallon test batches hopped differently, let's test our assumptions.

John Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.

Steve Crider, founder-brewer-handyman at 2nd Shift in St. Louis, explains the value of knowing how to fix your own broken pumps.

From Bow & Arrow Brewing in Albuquerque, New Mexico, this German-American pilsner hybrid has a Southwestern twist.

One recent trend in the long evolution of stout is the addition of unconventional fruit to finished beer. In El Segundo, California, Three Chiefs has released several tropical-fruited stouts to great acclaim. Here, Head Brewer Charles Rapadas gets bananas.

This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.

Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.

Arney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running—and what to do when things break down.

Jeff Hardesty of Narrow Gauge shares this homebrew-scale recipe for their sour, fruited IPA meant to evoke blackberry cobbler.