Recent Articles

This unique imperial IPA pairs a light malt bill with loads of late kettle hops from the southern hemisphere.

Here’s the lowdown on lautering and the skinny on sparging.

Parti-gyle brewing (brewing multiple worts from a single mash) is still vital for brewers such as London’s Fuller’s Brewery. Homebrewer and writer Joe Stange paid them a visit to learn how homebrewers can add it to their arsenal.

Whether you’re tasting or brewing beer, understanding off-flavors can help you appreciate well-made beer or identify flaws in your own. Here’s a handy reference for recognizing 17 of the most common off-flavors found in beer.

This Russian imperial stout forms the basis of Neil Fisher’s bourbon-barrel-aged stout.

Pan-fried catfish is a Southern tradition. Give it a lift with IPA in the batter.

Jester Goldman’s first sip of a Rauchbier nearly discouraged him from ever trying the style again, but now it’s become a favorite style for him. Try it for yourself with Jester’s tips.

Homebrewers who want to take their craft to the next level should give barrel-aging a try.

With its robust flavor, inky darkness, alcoholic warmth, and august lineage, imperial stout is the ne plu ultra of big beer, and indeed, the source of all things imperial.

What started as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard now forms the basis of Neil Fisher’s burgundy sour beers.

Whether you’re new to brewing or an experienced all grainer who wants to speed up the brew day, Brew-in-a-bag (BIAB) offers an attractive alternative to traditional methods.

Learn how to build, maintain, and troubleshoot your home draft system.

Butch Heilshorn and Alex McDonald, cobrewers at Earth Eagle Brewings of Portsmouth, New Hampshire, are giving their customers’ palates a more adventurous experience with beers that replace hops with other less common ingredients.

We’ve added a clever twist to the popular comfort food with crispy dumplings made with amber ale.

After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.

San Diego brewing legend Tomme Arthur embraces the Belgian disdain for beer styles in a continentally inspired six-pack.

From simplest recipe to myriad outcomes, flexible parti-gyle style.

In this French classic, we’ve paid homage to an Old-World tradition by tweaking the flavor with a New-World beer.

Water adjustment can make the difference between a good beer and a great beer if it is done right.

If you want nothing more than a day spent tasting local brews and stuffing your face with sizzling bacon, these events are for you.