Recent Articles

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 15 (October/November 2016).

Fragrant hoisin sauce adds a salty and slightly sweet flavor to this tangy barbecue sauce while the rice lager lightens it and dries it out.

Beechwood aging a lager is one method to complete the lagering process quickly, but is it worth the hype? Longtime homebrewer Jester Goldman explains the ins and outs so you can decide.

When selecting hops pairings, it's important to consider how their flavor profiles complement each other. Josh Weikert has some guidelines to consider in this video tip of the week.

These excerpted sections from The Homebrewer’s Almanac: A Seasonal Guide to Making Your Own Beer from Scratch on brewing with basil, carrots, and tomatoes are perfect for those interested in creative ways to use culinary ingredients in their brewing.

This carrot-seed ale uses just the seed heads and gives a hint of carrot and a layer of apricot.

First wort hops are added to the kettle during runoff and can lend complexity to the finished beer’s flavor and aroma.

With endless blue skies, one of the winningest collections of IPAs in the world, and a rapidly growing roster of beer festivals, Albuquerque, New Mexico, is staking its claim as one of America’s best brew destinations.

Adding beer to fish batter enhances the texture of the fried fish because when the fish hits the hot oil, carbon dioxide in the beer is released, creating air in the coating. Here a lager adds a nice light taste and crunch.

Standard American Lagers aren’t just for cowboys and college parties—their subtle flavors tease out some pretty incredible nuances when the beer is brewed well. Josh Weikert has the low-down on how to brew this style just right.

Juicy Bits from WeldWerks Brewing Co. in Greeley, Colorado, is a New England–style IPA that has quickly garnered both regional and national attention for the brewery. Brewer Neil Fisher scaled this recipe to homebrew size.

Brewers occupy a world that straddles technique and creative expression in equal measure. And while you can learn the technique, you must commit yourself to tasting as much as you can if your intention is to make beer that others consider great.

Although commonly associated with the South, this sweet layered dessert is really ubiquitous in the United States. Here, we make the custard with Belgian golden strong ale for complementary warmth and banana notes.

While many of us have New Year’s resolutions to become healthier or fitter, we should also take the time to look at how we can be better brewers, too. Long-time homebrewer Jester Goldman has some ideas!

At Wit’s End Brewing Co., their passion to experiment and brew the beers they find inspiring remains paramount to their brewing philosophy.

Here are some tips for brewing darker beers without adding a roast or off-flavor to it.

A slightly more seductive and deeper version of its more popular counterpart the Hefeweizen, Slam Dunkelweizen is like a piece of banana bread with honey and chocolate chips.

Here’s a super-hoppy, super-fun, clean New England-style IPA with no haze from NoDa Brewing Company’s Brewmaster, Chad Henderson.

. . . you can learn in a trip to your favorite restaurant.

Beer and cheese are natural partners, with equally wide ranges of possible flavors. Here, we offer a few suggestions on how to think about pairing various styles of cheese with different beer styles.