Let Me Be Clear
Hazy beer is usually more cosmetic than catastrophic. But if you find that your homebrew is consistently cloudy, look into one of these common culprits.
Koriander und Salz, Gotterhalt’s Gose Recipe
Try this homebrew-sized interpretation of a Gose, soured with Latobacillus bacteria before the boil.
West Coast Oysters with Sour-Beer Mignonette Recipe
Sour beer adds a tart and acidic kick to briny oysters on the half shell.
Defiance IPA Recipe
This American IPA placed third in the 2013 NHC first round in Atlanta and advanced to the NHC Finals. Don’t blink or you’ll miss a hops addition.
Over the Top: Brewing High-Gravity Beers
Here are 6 tips for getting enough sugar into the wort for the yeast to produce high levels of alcohol and keeping the yeast healthy at ultra-high ABVs.
Michelada Chicken with Hitachino Sweet Sauce
In this riff on the michelada cocktail base, we marinate chicken in beer and lime juice, then serve it with a sweet beer-chili sauce.
How to Chill Wort with a Pond Pump
Here's a nifty way to cool your wort to 65°F (18°C) when the tap water is considerably warmer.
Pilsner in Perspective
Pilsner is potentially the most popular beer category in the United States—among brewers, anyway. Here, six brewers explain what draws them to pilsners.