Recent Articles

Multiple step mashes can produce different flavors in your beer by breaking down different proteins. We discuss the ins and outs in this video tip of the week.

Check out a few craft-beer alternatives (both abroad and in the United States) that celebrate the Irish.

Josh Weikert, a regular and prolific Craft Beer & Brewing Magazine® contributor shared his brew set up with us. Now we know how he can produce so much beer and why he has so many great beer recipes!

This doppelbock is big and malty, with a warming alcohol character.

Brad Smith explains why many beers brewed with extract come out darker than you might expect.

Regardless of its origin, the Reuben sandwich is delicious and made even more so with our ale-soaked sauerkraut.

Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.

In this over-the-top tuna and crab sandwich, the bitterness of an IPA counters the sweetness in the crab and the fat from the crab salad.

Experimenting is a great way to learn more about the brewing process, make modifications to recipes, and test new methods. Long-time homebrewer Jester Goldman walks you through the basics of setting up an experiment.

Calibrate your palate with these commercial examples of stout styles.

Everybody’s brew setup is different, based on a number of factors. Craft Beer & Brewing Magazine® contributor and blind-tasting panel judge Jester Goldman shared his brew set up with us!

Blackberry Farm Brewery Head Brewer Daniel Heisler’s saison recipe pays homage to the traditional beers of the Wallonia region of Belgium.

Whether or not you have a farmhouse, you can brew these interesting farmhouse ale styles.

Professional craft brewers weigh in on their favorite farmhouse ales from near and far.

Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter.

The Schwarzbier is similar to a lightly roasted coffee, with a low alcohol content, and much more restrained in flavor than a Munich Dunkel. Longtime homebrewer Josh Weikert walks you through the process!

Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.

Through trial and error with three base beers, The Rare Barrel’s Jay Goodwin creates award-winning sour beers.

When braised in beer, pork belly is delectable and tender and a dish that’s nothing short of to-die-for. Combine it with the cheesy grits for a meal that’s guaranteed to please.

Head retention is crucial to the flavor of your beer, and learning to adjust it based on your grain and hops bill is important. Longtime homebrewer Jester Goldman has some tips to get you started.