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When using some low ABV sources, the stripping run is important to get the right cuts. Learn more about the distilling process in this video tip.

The style is versatile, flexible, and drinkable. And whatever else it might be, it isn’t really a pale ale.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on adding lactic acid to beer.

While the Heavy may not be heavy in comparison to almost anything else, it's heavier than the sixty-shilling light ales of Scotland. To the extent that we care about differences between beers and how those beers are produced, that's all that matters.

Spiced with lemon peel and ginger, this beer is a clean, crisp Belgian-style tripel with complex, fruity, and spicy aromatics and flavor.

Patrick Rue, founder of The Bruery, is always trying to learn more and find new ways to bring new flavors to his beer. He sits down for a wide ranging conversation with John Holl about education, bottle societies, ownership, and much more.

If you want to get the right barrel character for your whisky there's a lot of options to choose from. Some are more traditional and some more novel.

We asked five brewers and industry pros from around the country to share recommended favorite pale ales.

Past research has shown that more extreme dry-hopping regimens can reduce IBUs in beer made with kettle hops bittering, New Belgium Brewing’s Ross Koenigs suggests that dry hopping without kettle additions can add far more IBUs than previously thought.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, answers a question on brewing high-gravity, all-grain beers

In this episode Sean Lawson talks about their stages of growth, the challenges and opportunities they’ve navigated through, his preferences for hops blending, and much more.

Partial List of Breweries for Pints for Prostates Event Announced

In the 1950s Piels was the local lager identifiable thanks to Bert and Harry, two animated pals from radio-and-television campaigns. After being passed around from one large brewery to another, Piels is now back in family hands and looking at a second act

Feisty Spirits Founder Jamie Gulden offers suggestions on picking the right glass for your next pour of whisky.

For his 6- (ahem 7-) pack, Tom Kehoe of Yards Brewing Company still finds inspiration from the beers that formed his early opinion of craft beer, but he also takes the time to explore new flavors and search for something that could become a new favorite.

Fermentation temperature matters. Josh Weikert offers some tips on choosing the right time of year to brew certain styles of beer to make temperature control easier.

A rich and malty, brown elixir that spawned Kettlehouse Brewing's best seller Cold Smoke® Scotch Ale

Session IPA isn't just a question of reducing the gravity (although that's one way to go, and we will be): it's a question of generating a lot of flavor from hops and finding light ways to balance those flavors.

In a proper pale ale, the focus is, correctly, on the hops. However, no matter whether that pale ale is British in origin, or American, or Belgian, or is from the new hazy school, the malt that goes into the recipe matters.

Recently, Arthur laid down a challenge. "Our industry has become reliant on collaborating solely on hazier shades of winter. It feels done and done. Can we please chart a new destination," he asked. In this episode he goes deeper with John Holl.