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This comforting recipe features a Craft Beer & Brewing Magazine® Beer of the Year (but you can sub in any bright, crisp, West Coast–style IPA or IPL).

Early hours, hearty food, and mountain views set this coffee/beer bar apart for students, locals, and visitors to Missoula.

One of Vitamin Sea’s mainstays is Double Summer, a hazy-juicy double IPA powered by Cascade and Citra. It began as one of their first homebrew recipes; here’s a more recent iteration that you can use as your own launch point.

In Weymouth, Massachusetts, Vitamin Sea Brewing are tinkering with and launching trendy styles to flavorful new heights—and finding plenty of fans up for the ride.

Bitter, sweet, sour, salty, spicy, fatty, umami... Knowing which basic flavors are in your beer can help you match it with a food that has similar flavors—or with one that has contrasting flavors. Greg Engert explains.

When the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer Nino Bacelle’s love of hops.

On the industrial eastern edge of San Diego County, a group of self-described delinquents have embraced a bit of SoCal outlaw culture with Burning Beard Brewing. The secret sauce? Being authentic and embracing fun, while painstakingly improving everything.

One of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.

Still buying only what you need for that next batch? Josh Weikert makes the case for building a library of ingredients, where it’s not just about quality, it’s about quantity.

Want to get messy with marshmallow? This hefty imperial stout recipe from White Elm Brewing in Lincoln, Nebraska, includes marshmallows in the kettle and coconut toasties in the fermentor.

We often drink beers out of context, not thinking about their stories, backgrounds, or what dishes might be best enjoyed with them. As Greg Engert explains, knowing that context and explaining it can increase our enjoyment when beer and food come together.

The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?

With this fresh recipe from his Make Your Best series, Josh Weikert goes for relatively restrained roast in this dark lager—and you can tinker with it from there.

Golden-blond with a lithe body, lively mouthfeel, resilient foam, and sneaky strength—equally at home on the dinner table or next to your easy chair—here are a few of our favorite tripels.

The brewers at Seventh Son in Columbus, Ohio, balance their focus on constantly improving their core “normal beers for normal customers” with their desire to apply culinary creativity to their brewing.

Brewers don’t develop their tastes and skills in a vacuum; they’re affected by others, both before and during their careers. Here, Yvan De Baets of Brasserie de la Senne in Brussels chooses his pack and defends it (and wishes he could pick more than six).

Having the right data will help you to make the best decisions for your business. Here are the top seven reports that can inform your choices and increase success.

Beer has all sorts of advantages when it comes to pairing with food at the table—whether it’s a delicate session beer, something with more malt heft, or another example from the diverse array of aromas, flavors, and textures that beer can provide.

A 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.

In this edition of Gearhead, John M. Verive zooms in on the arsenal of less specialized, more humdrum (and often more beloved) tools that brewers use every day.