Recent Articles

Here are a few things to know if you’re thinking of diving into the world of lager brewing.

Our editors tested and reviewed the best stuff for serving beer. Here are the results.

From science to history to implementation, join Josh as he helps you build better hopped beers.

Brew up this beer now so you’ll have it on hand when the dog days of late July and early August start beating down.

The tart apples, hint of cinnamon, and stout (pumpkin or tropical) in the chutney accentuate the rich, gamy taste of the duck.

Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.

Lagers are making a comeback in the United States. Here are some favorites among craft brewers.

Big Brew occurs every year the first Saturday in May. Jester Goldman explores all the reasons it’s worth packing up your gear to go brew at the event.

These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.

Here's how to start training your palate to be able to identify flavors and off-flavors in beer.

Emily Hutto gathered a list of twelve cider bars that offer an array of cider flavors and styles from cidermakers around the world.

Learn how to get your wort chilled and maintain the ideal fermentation temperature to turn out excellent lagers.

This Belgian dubbel, provided by Andy Mitchell of New Belgium Brewery, has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols.

Here are the 10 essentials I like to have at the ready when I brew.

Homebrewer Josh Weikert covers a general approach to stocking up on grains and hops and runs down the contents and logic of his grain and hops “library.”

A rich stout and honey reduction provides a great counterpoint to the spicy tuna, ginger, and Sriracha mixture in this elegant dish.

As a follow-up to his “Make Your Best Belgian Tripel,” Josh Weikert shares his award-winning recipe.

Having found some Goose Island 2016 Proprietor’s Bourbon County Brand Stout, homebrewer Jester Goldman sets about developing the recipe for his tribute beer.

Nothing is better than caramelized onions, unless it is caramelized onions made with beer! Here caramelized brown-ale onions lend a sweet-and-sour umph! to grilled ham and cheese sandwiches.

Use classic beers as well as local and fresh examples as your standard for comparison as you’re training your palate.