Whatever Happened to the American Stout?

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.

Editors’ Picks: Delta Faucet Glass Rinser

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.

Podcast Episode 170: Jonathan Moxey of Rockwell is a Friend of the Foeder

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

Here’s to 25 Years of Firestone Walker

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.”

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Video Tip: The Coevolution of Humans and Weissbier

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.

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Recipe: Marcus Baskerville’s Homebrewed Imperial Stout

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.

Breakout Brewer: Weathered Souls

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.

Podcast Episode 169: Fair Isle’s Andrew Pogue and Nick Pauley Push the Farmhouse Paradigm with Mixed Cultures, Foraged Ingredients, and Creative Grains

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.

Recipe: You’re Not Irish Red Ale

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.

Editors’ Picks: Hard Seltzer

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

Video Tip: How to Properly Pour a Weissbier

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.

Podcast Episode 168: Andrew Bell of Radiant Beer Opens Up on Ingredient Successes and Failures

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.

Love Handles: The Brick Store of Decatur, Georgia

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.)

Craft Malt: Choose Your Terroir

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.

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