Recent Articles

Afterthought Brewing Company’s Saison Meer: Dandelion is a blonde mixed-fermentation saison brewed with dandelions and Midwestern ingredients and aged in oak.

Lambics are hard to get right. They take a long time to mature, so you’re going to need to show some patience. They’re worth it, though. In exchange for a couple of hours each year, you can develop a steady rotation of complex and flavorful sour beers.

One nice thing here is that once you get past the “emergency – need beer” time window, you can lager this beer just like any other. Tuck the bottles or keg away for a few weeks of cold refrigeration to clean up and clear up.

What fruits work best when it comes to brewing a Florida-weisse? J. Wakefield has the answer in this week's podcast. The celebrated homebrewer turned pro also talks about his love of stouts, the art of collaboration and much more.

In this video tip Evan Watson says it's not impossible to make farm-inspired beers if you live in a more populated area, but it takes some thought and planning.

One of the great challenges brewers will have to tackle in the coming years is how will they honor tradition with lagers and pilsners while also forging new paths forward, as they’ve done with styles such as India pale ale.

Certified Saké Advisor Jeff Cioletti discusses the importance of lactic acid in the Saké making process.

If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then this recipe will be especially edifying.

Drink this one as soon as it’s ready. It doesn’t age poorly, but the seasonally-evocative nature of the recipe might make it seem out-of-place. Happy (early) Holidays!

For Los Angeles Brewmaster Alexandra Nowell of Three Weavers Brewing Co, indelible impressions of taste, experience of place, and a thorough appreciation for the craft inform the picks for her desert-island six.

Northern Virginia’s Aslin Brewing are brash and outspoken with a no-holds-barred approach that’s reflected in their progressive take on brewing.

Dunkin’, the doughnut-and-coffee chain, has connected and collaborated with another New England institution, Harpoon Brewery, to create a coffee-infused porter that will be available through the end of the year.

Start working this one into your autumn or late-winter lineup (I like it as a “welcome to spring” beer), and I think you’ll find yourself with a new favorite sessionable lager.

Taylor Caron is here to talk about brewing high gravity beers and in this video tip discusses one very important piece of equipment.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on how to get tropic fruit flavors and aromas into your beer through hops.

Join Plan Bee Farm Brewery owners Evan and Emily Watson on their 25-acre farm in Poughkeepsie, NY as they guide you through farm brewing.

From the best kinds of salts to use to how it can mess up some brewing equipment, there's no one better to talk about gose than Fal Allen. This week he talks about his new book that focuses on the style, what he's learned brewing them at Anderson Valley.

As a Specialty style, Fruit Beer is necessarily broad (or, more accurately, user- and declared-style-defined). The overarching theme of the style is “balance,” though, with a beer that’s still recognizable as “beer” but also with “evident” fruit character.

Smart and effective hops pairing is a front-end, preproduction skill that every brewer should work to develop because pairing, blending, and mixing hops increases the odds of getting what you want out of your recipes and beers.

Next time you’re planning a spring or early summer homebrewing session and you look out onto the lawn and see dandelions popping up, don’t hit them with the mower. Gather a bunch and add them to a saison recipe.