Recent Articles

Editorial Director Jamie Bogner welcomes you to Issue 32 of Craft Beer & Brewing Magazine and shares the story of our evolution.

Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with the style, and have learned much in the process.

Zac Harris talks about the nuance and importance of temperature control during the brewing process to ensure that your final result is perfect.

This beer will be smooth in the mouth and features aggressive late and dry hopping, making it more of a “New School” (hence the name) American pale ale.

Jeff O’Neil of Industrial Arts Brewing Co. introduces us to his brewing equipment and talks about lessons he's learned when adding hops to wort, specifically when it comes to temperature.

Randy Mosher, the author, is also the creative force behind both Forbidden Root Brewery and 5 Rabbit Cervecería in Chicago. Here, here talks about beers he’s tasted over his career in beer that have helped form many of his memorable lessons.

Brewing with extract doesn't mean sacrificing flavor. Rather than going heavy on the chocolate malts, this recipe spreads the wealth and includes healthy additions of light crystal, dark crystal, and more.

Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.

Grain is your beer’s base and the most expensive ingredient. This guide covers strategy, policy, and important points and reminders.

Consistency is key when it comes to step mashing. Get a peek inside the Euresko Beer Co. brewery and learn about the process and how you can apply it to your homebrewing.

In this issue’s Learning Lab column, Jester Goldman shows you how to expand your knowledge of yeast strains so you can pick the right yeast for your next batch of homebrew.

Dennis Nesel from Hudson Valley Malt discusses the process behind germination at his malting facility and how it impacts your beer.

Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.

GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start.

From their small outpost at 9,000 feet elevation in the Colorado mountains, Outer Range Brewing Co. is intently focused on a narrow spectrum of beers made with expressive yeast.

Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.

With a little research and the right tools you can create a water profile that will give you a true to classic style beer. In this video tip, Zac Harris shares his expertise.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers an important question about triple-decoction mash.

Curious about aging sour beers in barrels? Andy Parker is here to answer some questions.

If you have a barrel program, at some point, you’re going to have leaky barrels. At Revolution Brewing in Chicago, Marty Scott, who oversees the barrel program, gathered more than two dozen leaky barrels and found a way to give the beer a second chance.