Recent Articles

Why stick to the ordinary? We’ve compiled a list of out-of-the-ordinary breweries to put on your bucket list.

When breweries contract their hops usage at least three years in advance, it lets hops growers better project the varieties to grow and whether to expand the farms, helps prevent shortages or overages, and creates more stability in the hops market.

Jester Goldman, one of our beer judges, designed this beer to be a little bigger than is typical for the style, approaching a Rauchbock. He’s brewed this recipe at home and in 2013 at a commercial scale with Equinox Brewery (Fort Collins, Colorado).

Come along as we explore the naturally carbonated world of cask-conditioned ale.

Aroma is one of the most effective tools in evaluating beer. Josh Weikert shows you how in this CB&B video tip of the week.

We set out to explore how several craft brewers in Los Angeles are adding a sense of place to their beers in unexpected ways.

Josh Weikert’s “sweet” stout isn’t especially sweet; it just seems sweet, and as a result it’s a beer that can be enjoyed by the pint. Here’s how to make it.

There are undoubtedly better versions of Tropical Stout out there, but this one carries very little risk of getting an overly-sweet, overly-off-flavored version and tastes great as well!

Join homebrewer Jester Goldman as he searches for a bottle of complex barrel-aged stout that inspired him to brew a tribute.

In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.

Move over, barley. Make room for some exciting new grains.

In the right hands, normally unwelcome microflora deliver ales that challenge the senses and stir the soul—quite the accomplishment for creatures we can’t even see.

If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.

Bottle priming is just as ripe for experimentation as all other aspects of brewing. Consider these 4 alternatives.

These beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.

Geoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.

Charles D. Cook talked to five respected Belgian brewers and blenders about new approaches to fruited lambics, developed to meet the rising demand for sour brews.

Pasteurization has been part of commercial-beer brewing for quite a while, and even some craft breweries are using it. Homebrewer Jester Goldman set out to see how pasteurization would it affect the beer. Here are his results.

The higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.

We interviewed Adam Avery to gather his thoughts on how to store beer, what to expect from aged bottles, and the best ways to enjoy the experience of cellaring craft beer.