Recent Articles

In every issue our Love Handles department features three great beer bars. For Issue 34 we went to the Pine Box (Seattle), Stein Haus (Great Falls), and Small Bar (San Diego).

Nick Soulias of Tin Roof in Baton Rouge, Louisiana, says that yeast is key to accentuating hop character in "juicy" beers. He puts it to work here in their flagship IPA recipe.

Scott Vaccaro of Captain Lawrence in Elmsford, New York, shares his insight on why lactose works and what it brings to IPA.

Our editors, writers, and blind-review panelists have tasted thousands of beers sent to our office, passed over a bar at a brewery or pub, and poured at festivals around the world. Here is the culmination of the best of those experiences.

What are the best beers of 2019 as named by the reviewers, critics, readers, and editors of Craft Beer & Brewing Magazine? This special episode of the podcast walks through the stories behind the beers and the selections.

In this 54-minute video, Chris Tropeano of Resident Culture Brewing goes in-depth on brewing kettle-soured beers with balance and complexity.

The founders and brewers of Ruse Brewing in Portland, Oregon, are meticulous about ingredients and trust their collective gut like a compass to steer them through turbulent times.

This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.

For homebrewers who rely on malt extract, New England–style IPA is tricky thanks to a typical ingredient: oats. Here are solutions.

There are more than 100 varieties available today, but brewers are always on the lookout for new hops with appealing traits. So are growers. Let’s take a closer look.

Big, juicy, and utterly sneaky for its strength, here is a homebrew-scale recipe of a beer our editors loved, from Odd13 Brewing of Lafayette, Colorado.

Mitch Steele helped define West Coast IPA as brewmaster at Stone for a decade, and literally wrote the book on IPA. He faces a new challenge with startup New Realm, as they build a brewery and brand from scratch.

Unmalted grains such as barley and wheat can add flavor and foam stability, among other benefits. Steven Anan of Archetype Brewing takes us beyond malt to look at brewing with alternative grains and other fermentables.

Open fermentation is not a method used by many breweries, especially for IPAs—though Russian River is a notable exception, as is Anchor Brewing. Here, Anchor head brewer Scott Ungermann talks pros and cons.

The brewers from Chicago’s Hop Butcher For the World offer advice on blending hops successfully.

Here is an online-only recipe, perfect for autumn, with special thanks to Fiction Beer of Denver, Colorado.

Monkish Brewing co-founder Henry Nguyen offers up this sixer of beers that have made a mark on his brewing journey.

Marti discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditional lagers, and how they've painstakingly built a sour program based on mixed-culture Berliner weisse.

Dextrose or Belgian candi syrup? Steven Anan of Archetype Brewing takes us beyond barley to look at brewing with alternative grains and other fermentables.

From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant.