Recent Articles

They say there's nothing new under the sun, but in the past few years a cluster of styles has created a lot of excitement: sour IPAs and/or milkshake IPAs. These are unlike anything we’ve ever seen before.

Here’s a homebrew-scale recipe for Pennsylvania-based Root Down’s golden West Coast–style IPA.

Award-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.

Founder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.

A brewery could open its own kitchen. However, when you factor in the costs—hiring a chef, obtaining the right licenses, rent, ingredients, equipment, construction, and so much more—it’s a big hassle.

Cory King, founder and brewer at Side Project in St. Louis, talks about yeast and fermentation of imperial stouts—and about how slow and steady wins the race.

There’s no shortage of creative pastry stouts out there these days. Mixing a dessert-like base style with actual dessert has become a decadent sort of art form. We asked five brewers to share their suggestions for this sweet treat of a style.

This American-style extra pale ale is brewed with a nice layer of wheat and hopped exclusively with Citra. It’s super-smooth with a light body and dank notes of tangelo, nectarine, and kiwi.

St. Petersburg, Florida's Green Bench Brewing toes a delicate line with sophisticated beers in a still-developing beer state, but from the looks of the crowds, they're on to something big.

We bring you the sordid tale of a love triangle: One brewer, two beers, and a lot of feelings. C’est la vie.

The cofounder and editorial director of Craft Beer & Brewing Magazine® has traveled the country from coast to coast, talking to brewers and tasting their beer. Here’s a selection of highlights of his past year of beer.

Again this year, we asked the blogger behind irreverent DontDrinkBeer.com (DDB) and the Malt Couture podcast to take a break from his typical satirical approach and share his thoughts on all that’s good in beer.

The reporter, certified beer judge, and former beer editor at DRAFT Magazine shares her highlights from the year spent tasting and covering the wide world of craft beer.

Author of several popular books about brewing and a leading authority on hops, Stan Hieronymus shares the best from his past year of talking to (and drinking with) brewers around the world.

Apologies in advance for some European bias. These picks span a year of travel and a trans-Atlantic move back to the States, where I now gawk like a yokel at the weird and wonderful American beer scene.

Bow & Arrow Brewing moved the needle in a positive direction when it opened, giving locals a chance to see beer as modern and sleek while also experiencing Native American flavors. The result is a brewery unlike the others.

How spunding valves can help your yeast pull double duty.

From recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.

Like those Shamrock Shakes? So do the brewers at Hop Butcher for the World in Chicago. Here is their recipe for a milkshake double IPA inspired by those green, minty concoctions.

Cory King, founder and brewer at Side Project, discusses water treatment and managing your mash pH when brewing imperial stouts.