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 13 (June/July 2016).

Brew this spicy sessionable saison (say that fast 3 times!).

Learning when and how to rescue a bad batch—and when to sacrifice it to the beer gods—will save beer and frustration, and will also make you a better brewer.

In less than an hour, you can have this delicious chicken dish that features an apricot-mustard sauce made with your favorite IPA on the table.

Is Untapped an adult version of Pokémon Go? Check out our handheld app showdown here!

Brewing a great stout with coffee, chocolate, and other adjunct ingredients requires recipe tweaks beyond just the ingredients you add.

CB&B co-founder Steve Keonig walks you through a full all-grain brew day, from mashing and lautering to batch sparging to hop additions to pitching yeast and racking to secondary fermentation, as well as bottling your beer!

Learn how to brew a pleasantly complex Belgian Pale Ale, perhaps the least-Belgian of the Belgian styles.

An interview with Jim Koch

Brew this saison that is modeled on Saison Dupont, the definitive example of this beer style.

Counterflow wort chillers cool your boiled wort quickly and with less water than immersion chillers—learn to make your own here!

Round out any meal with this decadent dessert.

Use the continuity test to identify which wire is currently in which block and untangle your wired mess

Call it super, call it double, or call it imperial. After you’ve tried one or two strong saisons, you’ll just call it your new favorite beer.

In the same way a chef can add a touch of cracked peppercorn to open up a dish with added spice and complexity, a brewer can use the same ingredient to achieve the same result.

Brewed with lemon zest and juniper berries, this American IPA is a deep golden yellow and has the aroma of citrus, fresh-cut herbs, and pine.

Here are 5 ways to get the most from specialty grains in your extract-based homebrews.

A record-breaking influx of young settlers is bringing an unprecedented number of breweries, brewpubs, Belgian bars, and beer brunches to the nation’s capital and its suburbs.

Farro, an ancient grain with a nutty flavor and hints of cinnamon, pairs well with wheat beer in this tasty salad.

Here’s a conventionally made saison with the OG kicked up to 1.080 and a good dose of Chinese white pepper and bitter orange peel.