Recent Articles

A well-chosen IPA adds a tropical splash to this simple yet delicious riff on aguachile using sushi-grade tuna.

Borrowing a page from winemakers, some brewers are pitching freshly picked fruit instead of slurry, taking advantage of the natural yeast and bacteria on their skins—a process that requires a leap of faith and the best, ripest fruit you can find.

In this clip from their video course, Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain how they go about balancing the residual sugars in their higher-gravity stouts by adjusting their roasted grains.

From Foam Brewers in Burlington, Vermont, comes this recipe for a mixed-culture plum beer—also featuring lavender and lemon zest—that gets its vibrant hue from the addition of butterfly pea flowers.

You might see the tea in Thai restaurants or trendy cafés or spas—a striking blue or purple liquid, steaming from clear mugs or iced in glasses. And, guess what? That potent color also works in beer.

The founder of Cedar Springs Brewing and president of the Michigan Brewer’s Guild asks a fundamental question: Why doesn’t weissbier get more love?

In this excerpt from our Illustrated Guide to Homebrewing, we discuss brewing with extracts and steeping with specialty grains—and why there is much to be said for embracing them at home.

The Cellarmaker Training Bines IPA that we named one of our Best 20 Beers in 2022 was one of five that came from five different breweries in an unusual collaboration project. Now, you can brew it on your own system.

Serving up quality beer and craft beverages means not only having the right people in the right place, but also having the right tools to get the job done efficiently and effectively.

Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain why they’re aiming for higher mash temperatures and lower attenuation with their lower-ABV stouts.

This recipe from Josh Weikert’s Make Your Best series leans into Munich malt for a rich yet smooth foundation, for a doppelbock that drinks much more easily than its strength.

Some brewhouses are forever, even if they don’t stay put—and more than a few have traveled their way around the country and even around the world. At each location, that unique set of equipment and the brewers who use it must form a connection that inevitably affects what we drink.

COVID gave this Grand Rapids brewery a chance to reset and become whatever its community needed it to become—and Collazo and his team are listening while continuing to chart a fresh path.

From our Love Handles files on beer bars we love: A huge assortment of Pittsburgh beers are on offer alongside sizzling steaks at Mike’s Beer Bar, right next to the Pirates ballpark.

The quality of your beer hinges on the yeast and handling it properly—but it need not be difficult. From our Illustrated Guide to Homebrewing, here’s what you need to know about types of yeast and how to manage them so that your fermentation goes to plan.

As Mike Saboe was embracing craft beer and homebrewing in the early ’00s, he sought far and wide for inspiration. Looking back now, as brewmaster at Toppling Goliath, he recounts six beers that had an outsized influence on his approach to everything from hop-forward beers to burly barrel-aged stouts.

With thanks to Todd DiMatteo and his team at Good Word Brewing in Duluth, Georgia, here’s a homebrew-scale recipe for the rum barrel–aged barleywine that became one of our Best 20 Beers in 2022.

Maplewood founder Adam Cieslak and head brewer Roger Cuzelis discuss grain selection for balanced stouts, ensuring plenty of flavor without going to heavy on the roast.

With thanks to Greg Browne, head brewer at Art History in suburban Chicago, here is a recipe for their Czech-style dark lager, inspired by the beer at the famous U Fleků brewpub in Prague.

Committed to brewing the best European-style lagers possible, Art History Brewing in Geneva, Illinois, is expanding into a brewhouse outfitted with a wish list of bells and whistles.