Recent Articles

Courtesy of Russian River’s Vinnie Cilurzo, this recipe aims to replicate the first beer he brewed at Blind Pig in 1994—and what is regarded to be the first commercially brewed double IPA.

Fox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.

Anchorage Brewing founder Gabe Fletcher has built a national cult following by brewing niche styles with studious attention to detail. In this edition of Pick 6, his selections reflect thoughtful approaches that have influenced his own.

We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.

Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.

Here are five flavor- and aroma-forward IPAs that scratch the hops itch without loading up on calories.

In this edition of Style School, Jeff Alworth explains how an American heirloom style began as a marketing creation of the Industrial Age—and where today’s more playful breweries have run with it.

The force behind so many now-classic Firestone Walker beers has won just about all there is to win in the world of brewing, but Matt Brynildson isn’t resting. The brewmaster is constantly looking for new ways to build quality and character into every beer.

There are times when two of our favorite things in the world collide in a kind of delicious gestalt, greater than the sum of its parts—so it is with beer-washed cheeses. Here are three that we love.

Sam Calagione, founder of Dogfish Head, on the difficulty of nailing down a winning low-cal IPA.

Belgian stout has its own special history and a distinctive strut. What sets it apart? Breandán Kearney, award-winning beer writer and a brewer at Siphon in West Flanders, reports from Belgium.

From the craft-beverage-focused supplier American Canning, here are the questions that every brewery looking to add or grow a canning operation needs to consider.

At Bluejacket, head brewer Ro Guenzel and his team follow the example of the Bavarians and use shallow, open fermentors to get the aromatic expression they want from their weissbier. Here, Guenzel explains the dynamics of how it works and why it matters.

Andy Farrell, brewing innovation manager at Bell’s Brewery, talks about the tinkering and process behind developing Light Hearted Ale, the company’s highest-profile new release in years.

Here is Drew Beechum’s homebrewed take the legacy of the American stout—largely kept alive these days by our old-guard craft breweries.

American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.

Want a rinser to help ensure you have “beer clean” glassware at home? Here’s a reasonably priced option tested and appreciated by our editors.

Founded by two brothers-in-law who simply wanted to make the perfect beer, Firestone Walker is celebrating its 25th anniversary... “Yet in so many ways,” says cofounder David Walker, “we’re just getting started.”

The head brewer of St. Louis upstart Rockwell Beer shares his experience brewing everything from mixed-culture beers to Baltic porter in wood.

Ready for Wheat Beer School? Bluejacket head brewer Ro Guenzel connects the dots between the history of wheat and barley, their importance to civilization, and the unique properties they bring to Bavarian-style weissbier.