Recent Articles

We wouldn’t complain if these seasonal beers were available year-round.

Haze in beer, in and of itself, is not something to be praised or condemned. It can be desirable and helpful in a number of styles, but it can also signal a serious problem. Here's where it comes from, how you can create it, and how you can avoid it.

Here are 6 of the more popular spices used in pumpkin beers, along with the common flavors they impart.

There are a couple of good options for taking your draught beer to go.

This region of North Carolina is a worthy, if not requisite, addition to your beercation bucket list.

This recipe from Josh Weikert will help you make your best English IPA.

Some people look at the style description of American lagers with their “strong flavors are a fault” language and simply decide not to make them. You should, though. Despite their limited range of flavor, these are still great beers!

Shrimp poached in IPA get an extra kick from curried mayonnaise.

With one base recipe, you can create many distinct saisons just by manipulating the hopping. Here we’ve used Fuggle and Styrian Goldings to create a saison with a gentle floral, earthy, and spicy hops flavor and aroma.

A fond farewell to our retiring managing editor and a hearty welcome to our new senior editor!

A 3-hour mash? Three hours to lauter? A yeast that creates phenolic off-flavors? What were they thinking?

Serve these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy..

Many consider Roggenbier to be a lost art of a beer style. It has a grainy, spicy flavor that balances rich malt flavors with crisp hop character at its finish. That balance makes for a perfect food beer.

Fly sparge, batch sparge, no sparge, BIAB—we tested 4 sparging methods to help you decide which is best for you and your brew system.

As Peter Love’s Cask Global Canning Solutions approaches its thirty-year milestone in the beer business, Love gives us his take on the current canning revolution that he’s advocated since his company’s move to produce canning lines in 1999.

Here’s a simple saison. The Mandarina hops give a bright herbal citrus nose on top of the farmhousey Ardennes yeast, which gets more spicy the warmer you ferment, but feel free to substitute your favorite fruity hops.

More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 20 (August/September 2017).

Brewing your best Weissbier includes a series of don’ts: don’t forget the rice hulls, don’t grow up a yeast starter, don’t oxygenate the wort, don’t cold crash. Here’s what to do for a crowd-pleaser of a beer for these dog days of summer.

While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.