Recent Articles

In the spirit of craft, today’s creative makers are looking both to history and to the playbook developed by craft-beer brewers to make unique and exciting ciders.

Bring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.

An apricot or peach fruit beer is the perfect culinary inspiration for these bright, light, and flavorful scallops.

This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.

Here are the three beer bars that we explored in Issue 19 (June/July 2017) of Craft Beer & Brewing Magazine®.

LupuLN2™ hops powder, a new hops product from Yakima Chief−Hopunion, is transforming several methods in the brewing process.

These bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.

Want to try combining some other flavors with coffee in your beer? Here are some tips.

Two of the country’s most reputable coffee-beer brewers explain just how they make the magic happen.

An electric brewery gives you the option of brewing inside year-round. If this is a road you want to go down, here are some of the things to consider when planning your electric system.

This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.

Here’s what you need to know about these two advanced systems for maintaining mash temperature, automating the brewing process, and improving consistency from one batch to another.

Specializing in modern farmhouse ales, Transient Artisan Ales’ Founder and Brewmaster Chris Betts uses simple recipes and barrel fermentation to create beers that are works of art.

When brewers ask Josh Weikert what their first “big” beer should be, it isn’t barleywine or Old Ale or double IPA: it’s Weizenbock. Here’s why . . . and how.

This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a variety of new coolers, totes, cleaning tablets, and bottle openers. Here are the results.

From the crucible of conflict come beers of great intention.

At home, there are a few ways to execute a whirlpool, but first it helps to know a little bit about tea leaves.

This recipe is a riff on the traditional fish taco, but instead of batter frying the fish, we’re poaching it in lager. Poaching the fish allows it to hold more flavor from the poaching liquid than frying it will so you will get those beer-y undertones.