Recent Articles

Wheat flour was scarce in New England, so for Indian pudding, an American version of hasty pudding, the enterprising colonials substituted Indian flour (cornmeal) and sweetened it with molasses. Here, we’ve hopped it up with IPA.

English Porter is one of the oldest continually-produced styles of beer in the world, dating in its current form back to at least the early 18th century. Here’s how to create this interesting (but never overpowering) drinking experience.

Learn how to convert your propane system or build an electric system from the ground up!

Ehren Schmidt, Head Brewer Toolbox Brewing Company (Vista, California) scaled his Berliner weisse recipe to homebrew size for us.

Tart and refreshing with attractive price points, kettle sours are all the rage at craft breweries right now. Here are five brewers on their five favorite kettle-soured beers.

This recipe from the 2016 Cooking with Beer special issue lets you use your own creativity—the type of beer you use will enhance the flavor and potentially change the color of the batter.

Follow these tips and techniques to take your quick sour beers up a notch.

When you take a few precautions to keep your stored hops in tip-top shape, they’ll reward you all year long . . . and beyond.

We’re celebrating International Bacon Day this Labor Day Weekend with bacon and beer pairings and these great-tasting bacon-flavored beers.

Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.

Two Rivers Brewing’s Josh Bushey and Weyerbacher’s Chris Wilson describe their first collaboration brew as a young bruin. They “quick” soured it with Lacto and cheated some of the long aging stuff with oak spirals and lots of fruit.

Here are 5 great reasons to teach your family how to homebrew this holiday season.

Forget sparkling wine and get your beer on this New Year’s Eve. Here’s a guide to beers to reach for throughout the day.

There is nothing more comforting on a chilly day than a bowl of hot French onion soup, especially one made with beer!

The American wheat ale is one of the newest styles of wheats, and is closer in style to the American pale ale than a German weissbier. Josh Weikert explains the ingredients and processes that make this beer unique.

This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.

Curiosity, community service, and high-quality balanced beers are the focal points of this relatively new brewery in Athens, Georgia.

We’ve taken the classic chocolate ice cream and adapted it to include your favorite milk stout.

With an electric brewing system, it’s not just a matter of figuring out how to heat water and boil the wort; ventilation is every bit as important. Here are some things you should consider as you design your dream system.

When your local homebrew store doesn't stock high-alpha hops, you'll need to learn how to artificially inflate your IBUs to achieve the right level of bitterness. We have some tips for how to do that!