Recent Articles

When it comes to craft ales and lagers, there really is no good one-size-fits-all temperature. And even if there were, it probably wouldn’t be ice cold.

Finding the source of infected beer will help prevent future infections, and knowing where to look and how to properly clean these parts will further prevent contamination. Josh Weikert shows you how.

If you are an all-grain brewer, the most important thing to worry about is mash pH. Brad Smith delves into why and how to achieve the right pH.

With the right grist and careful fermenting, you can get the best of the malt flavors in this Munich Dunkel without leaving an impression of sweetness. But, there’s an important caveat to keep in mind: don’t go too far.

Breakside Brewery in Portland, Oregon, is well known for its IPAs—but that wasn’t really the plan. At least it wasn’t the whole plan.

The blonde ale’s light, fruity essence knocks this tart recipe out of the park.

This medium-sweet mead has black raspberry puree added when fermentation begins to slow. Start now because it needs to bottle-age for several years.

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 16 (December 2016/January 2017).

In this recipe excerpted from Jackie Dodd’s The Craft Beer Bites Cookbook, a fruity, peppery Belgian ale combines with caramelized apples and onions for a delightfully tasty tidbit.

If you’re ready to upgrade your fermentor in either size or value, longtime homebrewer Jester Goldman has suggestions to help you make the best decision for your goals.

But how, you might ask, will you possibly convert these folks to craft beer? Behold—four strategic moves for intervention.

There are a number of ways to get that Oreo flavor into your homebrew, but each method comes with its own set of challenges. Homebrewer Libby Murphy walks you through the ins and outs of the ingredients.

In this advanced course, learn how to build your own electrical panel box with a BCS to operate your electric brewery!

Here's a light bodied, moderately spiced Belgian wit.

Six-row barley may suffer from a bit of an image problem, but homebrewers and commercial craft brewers alike are beginning to discover that a little six-row isn’t all that bad.

Located near the banks of the Susquehanna River in Pittston, Pennsylvania, Susquehanna Brewing Company is reviving history and making history at the same time.

Stuffies (or stuffed clams, as they’re called outside of Rhode Island) usually consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard-shell clam.

A lager recipe for a dry, light and crisp American lager designed with a recession budget in mind.

In this Bolognese sauce recipe, an American pale ale helps to cut the sweetness of the tomato sauce made with canned tomatoes.

There are a number of fermentors on the market, and making a decision can be tricky. Longtime homebrewer Jester Goldman explains the ins and outs of some of the choices.