Recent Articles

The head brewer, cofounder, and “mad scientist” of Weathered Souls in San Antonio, Texas, shares this homebrew recipe that was an award-winner for him before he went pro.

At Weathered Souls Brewing, Marcus Baskerville is on a mission to earn San Antonio beer a national reputation—and to help change the industry’s relationship with Black brewers and drinkers.

Seattle’s Fair Isle is a newcomer to the world of mixed-culture brewing, but it’s made its mark with tightly executed saisons that nod to history while exploring the potential of grains and ingredients native to the Pacific Northwest.

You don’t have to be Irish to make a great Irish red. Here's Josh Weikert's recipe for an easy-drinking red ale.

Here are a few standouts from the rapidly evolving world of fruit-forward fermented beverages.

The composition of a Bavarian-style weissbier guarantees ample, sturdy foam—if brewed well. Bluejacket head brewer Ro Guenzel demonstrates the traditional pouring technique into a typical weissbier glass.

While heading the innovation side of The Bruery, Andrew Bell developed as many as 300 different recipes per year. Now, as director of brewing for newly opened Radiant Beer, he’s building a new brewery identity from the ground up.

From our Love Handles department featuring top beer bars around the world, here is an ambitious, atmospheric must-do for any beer enthusiast visiting the Atlanta area. (Speaking of ambitious—here’s to sketching out those post-pandemic travel plans.)

These craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.

At his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.

Brad Clark, founder of Private Press Brewing in Santa Cruz, California, gained notoriety for his big stouts while head brewer at Jackie O’s in Ohio. Here, he discusses his approach to bodybuilding for those beefy black beers.

Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.

Hard seltzer isn’t hard to make—unless you want to do it well. Like all the pro brewers across the country who went from turning up their noses at the stuff to embracing its popularity, you too can do the same crowd-pleasing 180° in your home brewery.

From 2nd Shift Brewing in St. Louis, this brightly flavored, easygoing hazy IPA—which crushed it in our blind panel reviews—gets its fruit character from citrus-forward hops and a hefty dose of tangerine peel.

In this clip from his video course on how to brew traditional Bavarian-style weissbier, Bluejacket head brewer Ro Guenzel explains the monikers and origins of the style.

Hops can smell like other foods because they share many of the same aroma compounds. Here is Randy Mosher on how to boost your IPAs with ingredients that have those sought-after traits.

This recipe is a great introduction to kettle sours. A mild, refreshing mint addition complements the fruit and acidity.

In further exploring how to squeeze the most character out of extract brewing, Jester Goldman turns his attention to kettle sours.

From West Coast-style IPA to hazy triple IPA and barrel-aged rye barleywine, Robbings discusses how Reuben’s have gone about brewing their more celebrated beers in this challenging year.

A mash filter can increase brewhouse efficiency greatly, giving brewers much more room to get more creative with their recipes. Here, we sat down with Brouwerij West to learn more.