Recent Articles

Juicy doesn’t have to mean hazy. It’s time to call a truce by ramping up the juiciness of the style without resorting to murk-inducing techniques designed to send a visual signal of “juicy.”

From hops harvested at the Smithsonian to congressional staffers squaring off with their homebrew recipes, there’s been a lot of brewing action happening in the nation’s capital in the past few weeks.

Whether you’re headed back from your latest great beercation or jetting off to an amazing bottle share with friends, keeping your beer safe from the perils of travel is paramount. Our staff tested several bags designed to keep your bottles from breaking.

Well-hopped with low-alpha hops and fermented with characterful yeast, this simple recipe perfectly reflects the brewing philosophy at Suarez Family Brewery. 

It’s been three weeks since an internet post where issues of wages, beer service, and recipes were leveled against Trillium Brewing Co.

BJCP Certified Judge and award-winning homebrewer Paul Odell covers the inner-workings of beer competitions and offers tips to help you stand out and win with your next entry.

People make pilgrimages to the Suarez Family Brewery. There are no pints, only pours, and most of what’s on offer is below 6 percent ABV. Here it’s about taking it slow, appreciating nuance, and working with both tradition and the surrounding area.

Peter Bouckaert wants to reunite the original nine barrels that made up New Belgium’s first wood-aged program. He has two already but wants to know if you’ve seen the other seven.

Learn about brewing with coconut from Neil Fisher, the head brewer and owner of WeldWerks Brewing in this video tip.

“New lambic blender” are words not often spoken, but upstart Raf Souvereyns’s Bokkereyder lambic brand is putting that phrase in headlines with a distinct nod to the blending tradition and a progressive attitude toward incorporating winemaking techniques.

In this final installment of MYB, Josh Weikert outlines the keys to brewing any and every beer style well.

This week on the podcast is Greg Engert, the beer director and managing partner for Neighborhood Restaurant Group in Washington D.C. which includes Bluejacket, The Sovereign, Churchkey, and Birch and Barley, among others.

We asked the readers of Craft Beer and Brewing Magazine to weigh in on their favorite homebrew brands, gear, and retailers for our best of 2018 issues. Here's the companies that rank high among our readers.

The only app that pays you real money to share feedback on your brewery experience.

Josh Weikert—contributing editor and columnist for Craft Beer and Brewing Magazine®, the author of the Beer: Simple blog, and a BJCP Grand Master—offers some of his top picks and beer experiences from the past year.

Suffice to say, the beers in the experimental style (like this one) get a little weird. Not only are there no limits or guidelines, if there were, the beer wouldn’t be entered in this style. Swing for the fences.

Craft Beer and Brewing Magazine®’s senior editor and author of the new book, Drink Beer, Think Beer: Getting to the Bottom of Every Pint, “poured” over his notebooks of beer notes and interviews to share what he’s enjoyed over the past year.

When he and his two brothers founded Jack’s Abby Brewing in 2011, Jack Hendler thought their brewery making only lagers might grow to brew 3000 bbl of beer per year. Fast forward to 2018, where they’ll finish the year around the 50,000 bbl mark.

Sierra Nevada asked the brewing community for help, and more than 1,000 breweries stood up. A special IPA is coming to taps near you soon to help victims of the California wild fires, and you can brew the recipe at home.

Yet again, we asked the blogger behind the irreverent site DontDrinkBeer.com (DDB) and the Malt Couture podcast to move from satire to critical thought and share his thoughts on all that’s good in beer.