Recipe: Is It Cold in Here or Is It Just Me Altbier

For Josh Weikert, author of our Make Your Best series, altbier is the all-around perfect style and the one he brews most often at home. Here’s his own recipe.

Drawing More Consumers with a Twist on Tradition

With skillful use of purposeful hops, independent brewers can attract more drinkers in an increasingly competitive market.

Video Tip: Exploring the Wider Potential of Hops, Saison, and Brett

Brewing saisons with Brettanomyces offers an enticing opportunity to fully embrace Noble and Noble-esque hops, including newer varieties such as Adeena and Loral and later kettle additions to encourage biotransformation. Crooked Stave founder and brewmaster Chad Yakobson breaks down some possibilities.

Beer Talk with Matt Brynildson: The Legend of Pivo Hoppy Pilsner

Firestone Walker Brewmaster Matt Brynildson loves all of his beer children. But he seems to love one more than most: Pivo Pils.

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Chad Yakobson’s Guide to Brewing Saisons and Wild Beers with Brett

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

Brewing Flavorful Stouts Big and Small with Maplewood

Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.

A Scientific Look at Hop Aroma and Flavor

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.

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Sourcing the Best Honey Possible

Whether you’re making mead, cyser, or even honey beer, identifying high-quality honey is a challenge. James Naeger, director of sales and special projects at Schramm’s Mead in Ferndale, Michigan, offers some insight into the problems involved and how to overcome them.

At Alaska’s Seward Alehouse, Get In Some Local Beers Near the Kenai Fjords

From our Love Handles files on the world’s great beer bars: Seward Alehouse is a local dive like only Alaska can do it—it just happens to have great beer, too.

Podcast Episode 306: Celebrated Hop Breeder Ron Beatson Discusses the Unique Characteristics of New Zealand Hops

The scientist behind storied varieties such as Nelson Sauvin and up-and-comers like Nectaron shares insights into the process of developing impactful hops.

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Recipe: Twin Barns Belknap Pils

This pilsner from Twin Barns Brewing in Meredith, New Hampshire, near the shores of Lake Winnipesaukee, thrilled our blind judging panel and became one of our Best 20 Beers in 2022.

Rock Star Hops from a Pacific Paradise

It seems inconceivable that Nectaron®, the latest hop sensation from New Zealand, spent years as a wallflower, hidden from the spotlight because it wasn’t high enough in alpha acids. Those days are gone.

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Video Course: Chad Yakobson’s Guide to Brewing Saisons and Wild Beers with Brett

Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.

The Secret Hero Behind Sierra Nevada Pale Ale

Sierra Nevada Pale Ale may have put Cascade hops on the map—piney, citrusy, superb—but have you admired the beer’s unsung hero? Pale Ale’s yeast quietly anchors this classic, down to the pivotal finale that makes or breaks each batch: bottle conditioning.

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Recipe: Oedipus Mannenliefde

Dry and spicy yet hop-forward, this lemongrass-laced saison from Oedipus in Amsterdam recently took home its third World Beer Cup medal.

Cooking with Beer: Fried Chicken Thighs with Grits and Charred Corn–Red Onion Relish

Two splashes of hazy IPA add juicy subtlety to this comforting, moderately spicy fried chicken showcase.

Podcast Episode 305: Matthias Trum of Schlenkerla Isn't Preserving the Ashes, He's Keeping the Rauchbier Fire Burning

Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.

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