Recent Articles

This welcome respite from French Quarter debauchery boasts an impressive selection of beers and whiskeys.

Ohio’s Wolf’s Ridge Brewing took home GABF medals two years in a row, then its Double Chocolate Rum Barrel Dire Wolf made our Best 20 Beers in 2020. In this episode, head brewer Chris Davison digs into barrel-aging, unusual coffee beer, and much more.

Beer brings people together—but over the past year, many people couldn’t get together at all. How does a homebrew club “club” when the clubhouse is closed? Drew Beechum has a few solutions that could remain useful even after the pandemic.

From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.

From Kristen England, grand master BJCP judge and head brewer at Bent Brewstillery in Roseville, Minnesota, comes this recipe inspired by Jamaica’s Dragon and other tropical stouts.

The head brewer for German-inspired Altstadt explains the process of dialing in their lagers on one of the most exquisitely built-out small breweries in North America.

It may be counterintuitive, but strong, sweet, dark beers endure in some of the world’s hottest climates. In Jamaica, a low-cost folk drink helped to popularize it. Martyn Cornell tells the story.

Czech-style tmavé pivo adds depth to light and flaky fish in this recipe that highlights one of our Best 20 Beers in 2020—pFriem Czech Dark Lager.

On the edges of Portland, Oregon, and the country’s most demanding beer scene, Grains of Wrath is turning heads and earning respect with bright West Coast IPAs and award-winning lagers.

When following this recipe based on a kveik-fermented IPA from Chicago’s Burnt City Brewing, don’t leave out the most crucial step: the gjærkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.

Ben Saller, head brewer and cofounder of Burnt City Brewing in Chicago, has used kveik to ferment a range of styles. Here he explains its flexibility, while also keeping its traditional origins firmly in mind.

Here is an easy-to-brew, extract-based juicy IPA best consumed fresh.

In this edition of No Rests for the Wicked—where we aim to extract the most character from extract brewing—Jester Goldman turns his attention toward hazy IPAs as juicy as anything brewed all-grain.

For St. Elmo Brewing in Austin, Texas, great beer is as much about what you don’t perceive as what you do. From their crowd-pleasing Kölsch-style ale to hazy IPAs brewed with the same yeast—and even hard seltzers—the goal is seamless integration.

This elegant but cozy neighborhood bar's star-studded beer selection has made it a destination for European geeks and wayfarers.

Here is a homebrew-scale recipe for Burning Beard’s spontaneously fermented lambic-style beer. Including a turbid mash schedule and long boil, it’s inspired by the traditional methods followed by Belgian lambic brewers.

Like the punk-rock pioneers who inspire them, Burning Beard rejects standard operating procedure and embraces a unique set of values that have helped to set them apart from the crowded San Diego beer scene.

The pH of wort affects flavor, clarity, hop utilization, and more. Longtime Port City head brewer Jonathan Reeves explains why water and pH adjustment—and measuring it at different steps in the brewing process—is a key to brewing consistently great beer.

Neil Witte, a Master Cicerone and founder of the TapStar draft quality certification for bars and taprooms, explains the basics that homebrewers need to know to keep their tap lines clean for the best possible beer.

Swifty Peters and Amos Lowe collectively spent decades honing great craft lagers, long before they were trendy. In this episode, they discuss their unwavering commitment to making award-winning lager exactly the way they want it.