Recent Articles

We’ve all heard manufacturers of stoves, furnaces, and air conditioners talk about BTUs, but what exactly does that mean? And what on earth does it have to do with beer? I’m glad you asked.

The citrus flavor in these lemon pies matches perfectly with a modern hoppy India Pale Lager.

Here are the 100-rated IPAs from our blind-tasting panel

In this the final part of the series, we discuss a couple of additional ways to clarify your homebrew: cold crashing and fermentation enzymes.

Beer Done with Intensity (and a Wry Sense of Fun)

Pair these crispy potato skins with an English-style pale or mild.

This big and hoppy American amber ale is an illegitimate scoundrel’s not-so-little brother.

“Drink it fresh” is San Diego-based Societe’s ultimate philosophy for their clean, crisp IPAs that are sold only on tap within a 20-mile radius of the brewery.

Use these tips when moving your wort or beer from Point A to Point B to ensure that Point B isn’t the emergency room.

Portland’s beer culture offers something for everyone—from some of the best barrel-aged sour beers in the country to an expansive chain of locally owned craft brewpubs and bars, and craft-beer pioneers in their fourth decade of brewing.

Sugar has a time and place in brewing to get you where you want to go.

It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.

What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.

Spread this tangy marinated goat cheese on warm grilled bread and pair the duo with a pilsner or a kölsch.

This Irish Dry Stout is subtly complex and very dry, black as night, and smooth as velvet with a toast-crust finish.

A Vienna-style lager enhances the tangy dressing on this easy, crunchy salad.

Dave Carpenter provides an update on his spontaneous fermentation experiment.

Join the CB&B cofounders as they taste through some new beers for summer.

Brewers get creative with sour beers, evolving a new beer style by adding souring bacteria to base stouts.

Use kettle finings to pull proteins from your wort and help produce clearer beer.