Recent Articles

Tim Sciascia, cofounder and head brewer at Cellarmaker, walks us through their typical boil and whirlpool hop additions for pale ales, as they aim for the desired level of bitterness while avoiding any vegetal off-flavors.

Here’s the idea: Take advantage of a lactic acid–producing yeast and aseptic fruit puree to make the brewing of a tart, tasty fruit beer as simple as possible.

Long dismissed as gimmicky and relegated to a bit part, fruit beer has never gotten the respect it deserves. Yet the craft of brewing with fruit is poised to enter a golden age, with a bag full of tricks and seeds planted to grow much wider appeal.

From our Love Handles files on beer bars we love: This is one of Belgium’s longest-running beer cafés, with a deep selection and plenty of bric-a-brac to admire over an ale and a snack.

Firestone Walker beers have twice won Best in Beer nods from our editors, and they always rank high among Readers’ Choice picks. We asked Sam Tierney, innovation brewer at the Propagator in Venice Beach, to ponder what it means to strive for “the best.”

This wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.

Curious about how those beautifully aromatic New Zealand hops are processed, between the bine and your beer? Here’s how it happens at Hop Revolution.

Know what you’re going to get from the hops you have. Tim Sciascia, cofounder and head brewer at Cellarmaker, explains their approach to choosing hops and why they like certain varieties in the boil and others on the cold side.

This homebrew-scale recipe from Roaring Table cofounder Lane Fearing demonstrates their approach to smooth, juicy IPAs, including requisite attention to the water profile. (There’s a reason it went on to become one of our Best 20 Beers in 2021.)

Nailing styles as diverse as altbier, fruited sour IPA, and saison, Roaring Table is turning a suburban Illinois strip mall into a destination.

From our Love Handles files on beer bars we love: In Bozeman, Montana, Shine is your one-stop shop for draft beer, to-go bottles, food, and plenty of patio.

This recipe is inspired by one of our favorite pale lagers in Czechia: The Benedict Světlý Ležák 12° from Prague’s Břevnov Monastery Brewery.

The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.

As Black History Month draws to a close, Ghostfish brewer Tae Caldwell shares this gluten-free lager recipe inspired by Peoples Brewery, one of the country’s first Black-owned breweries.

Tim Sciascia, cofounder and head brewer at Cellarmaker in San Francisco, explains how the desire for balanced variety in the taproom drives the design and various hop permutations in their popular pale ales.

So, you put the lime in the coconut—or, better yet, add them both to secondary. Then you drink it all up.

Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.

Inspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.

Ostensibly very European yet quietly very American in composition, this festive wintertime treat has comforting flavors that find compatibility in malt, roast, and chocolate.

Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.