Recent Articles

This grapefruit variation of Susquehanna’s World Beer Cup gold medal-winning shandy is light, fruity, dry, and refreshing with just the right kick of grapefruit bitterness.

Here are 6 tips to help you get started barrel aging your own homebrew.

Repeal Day is December 5, and to celebrate the thriving craft-beer industry, we’re taking a look at industries breweries took up to stay afloat during Prohibition.

We’ve adapted this classic dessert recipe to include your favorite ingredient—beer.

The best examples of Vienna Lager are like drinking a liquid version of dry toast. Here, Josh Weikert shows you how to brew one that delivers toasty malt flavors with a dry and clean background.

Cherry lambic and a touch of cayenne pepper partner with chocolate in this beer-enhanced take on the traditional French custard.

This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes.

How do you pair your favorite beer and your favorite dish for maximum enjoyment? Tired Hands Brewery Executive Chef Bill Braun shares some guidelines on how to use beer in your cooking and how to pair those dishes with your favorite beers.

The smooth, sweet vanilla porter in the gastrique balances beautifully with the savory warmth of the steak and the crispy charred kale.

Calibrating your hydrometer is an easy step that will ensure higher-quality beer and more reproducible results with your recipes.

Software programs can be incredibly helpful in calculating measurements needed when scaling up from homebrew recipes to a brewery-sized recipe. Joe Fisher, brewmaster at Man Skirt Brewing, shares his advice.

If eating spicy food isn't enough, try these beers.

Ready to make the move from extract to all-grain? This course is the perfect introduction to building out your DIY all-grain homebrew system.

Thanks to a few drain-poured barrels of bad ale, Pilsners were born and became the most popular beer style in the world, showcasing the flavor potential of hops long before the first IPAs came on the scene, but giving brewers no place to hide faults.

Joe Stange offers 5 tips for (correctly) making Belgian-style beer.

Todd Haug opens up about job security and future opportunities, which factored into his decision to decamp Surly for 3 Floyds.

We asked some of our most trusted beer critics for their favorite beers, breweries, trends, and more for 2016.

When a bottle of homebrew explodes, you’ll need to determine the cause of the explosion and decide whether the batch can be saved. Longtime homebrewer Jester Goldman has a step-by-step guide, as well as safe disposal tips.

Roasted carrots added to the fermentor impart sweet and caramelly character to this saison while the ginger adds a hint of spice.

Odell Brewing Founder Doug Odell’s discriminating palate for full-flavored beers goes all the way back to 1978, when he got his start in the brewing industry. His six-pack (with one bonus beer) is an expedition of flavors from all over the world.