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We Recommend: Great Beer Bars in Massachusetts, Los Angeles, and Alabama

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 17 (February/March 2017).

Ask the Experts: Why Did This Beer Come Out Bitter?

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, looks at what can cause unintentional bitterness in beer.

Florida Brewers Collaborate on Hurricane Irma Relief Beer

Tampa-area breweries will brew an IPA using hop varietals that begin with I-R-M-A with proceeds going to a local food bank.

Überbrew Humulus Insani

Mark Hastings of Überbrew in Billings, Montana shared this homebrew-scaled recipe for their GABF gold medal-winning DIPA.

Beer Storage

We’ve heard it many times: Store your beer in a dark, cool place. Brad Smith explains what damage light and heat can do to finished beer.

Breakout Brewer: Fonta Flora Brewery

On the eastern edge of the North Carolina’s Blue Ridge mountains, Fonta Flora Brewery is pursuing a vision of honest and creative beer made with locally sourced ingredients that reflect both the terroir, and the pioneering spirit, of their locale.

Make Your Best Flanders Red Ale

A classic Flanders Red Ale is a riot of flavors, from rich fruity notes of black currant and plum and berries, to bright acidity and dark funk, and even a raw-grain-and-biscuit malt background. Read on and get brewing!

Beery Bananas Foster With Crepes

Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.

Latest Videos >

Picking the Right Yeast for Your Abbey Ales

Paul Odell offers some reassurance as you decide on the right yeast for your Abbey-style homebrew.

Homebrew Recipe Development from Start-to-Finish

In this 70 minute video, learn the ins and outs of developing your best beer from professional brewer Matt Czigler, Founder of Czig Meister Brewing and former Brewmaster at Kane Brewing.

Using a Cornelius Keg for Cask Ale

Paul Odell explains how to use a cornelius keg to serve homebrewed cask ale.

Using a Stillage When Serving Cask Ale

Learn about the importance a slight angle can bring to serving cask ale properly.

Beer recipes >

Überbrew Humulus Insani

Mark Hastings of Überbrew in Billings, Montana shared this homebrew-scaled recipe for their GABF gold medal-winning DIPA.

Überbrew CC7 IPA Recipe

Mark Hastings of Überbrew in Billings, Montana shares this homebrewed-scaled recipe for one of their "very best" IPAs.

Freestyle IPA Recipe

This IPA recipe is based off a collaboration by Tony Lawrence, the brewmaster and co-owner at Boneyard Beer and WarPigs in Copenhagen.

Fermentation in Motion IPA Recipe

This recipe is a nod to a hazy, juicy IPA that Great Notion Brewing’s Andy Miller brewed at the 2017 Craft Beer & Brewing Magazine® Brewers Retreat in Astoria, Oregon.

Beer reviews >

Review: The Lost Abbey Judgment Day (91)

“This beer is the result of lots of fermentables from malt, raisins, and dextrose. There is a very large warming effect from the elevated alcohol levels, which ensures your soul is saved come Judgment Day.”

Review: Bottle Logic Brewing Leche Borracho (99)

“Our Leche Borracho Imperial Stout was brewed with ancho and chipotle peppers, cinnamon, cacao nibs, and lactose sugar. We aged half the brew in charred tequila barrels to develop layers of smoky cigar and not-so-subtle heat while its counterpart met with bourbon barrels for lingering, velvety richness.”

Review: Russian River Brewing Company Temptation (92)

“Blonde Ale aged in used chardonnay barrels for 9 to 15 months with lots of Brettanomyces, Lactobacillus, and Pediococcus. Medium bodied with hints of oak and chardonnay and funky Brett, with a long sour finish.”

Review: Great Notion Brewing Mandela IPA (99)

“Mandela (w/ Nelson) is an IPA brewed with Citra and Mosaic and dry-hopped 100 percent with Nelson Sauvin hops from New Zealand.”

Review: Adroit Theory Brewing Company All I See Is Carrion (96)

“Cherry on the nose. Bold, rich, and malty, dark sugar, full creamy body.”

Review: Avery Brewing Co. Liliko’i Kepolo (92)

“Belgian-style wheat infused with copious amounts of passion fruit.”

Review: Transient Artisan Ales Buckley (98)

“Imperial Breakfast Stout. Ale brewed with Tugboat coffee, maple syrup, and vanilla.”

Review: Trillium Summer Street (96)

“Same distinctive grain bill as the other 'Street' IPAs, but heavily dry hopped with Simcoe. Summer Street IPA bursts with scents of spicy pine, lemon, and grape juice while focused flavors of citrus, pear, and essence of pine wash over the palate.”

Q & A with Funkwerks Cofounder Brad Lincoln

Funkwerks Cofounder Brad Lincoln talks about growth, his brewery's recent deal with Brooklyn Brewery, and shares thoughts on the future of craft beer.

Making Sense of Dollars In and Dollars Out

Calculating and keeping close track of the total costs that go into each unit of beer sold help brewery owners better understand the health and efficiency of their operations

Editor’s Note: Brewing Industry Guide Fall 2017

Find some ideas, inspiration, and insight in this special issue of Craft Beer & Brewing Magazine®.

Performing at Peak Efficiency

Beyond strictly keeping track of dollars and cents, remaining in tune with less tangible metrics, such as employee and customer satisfaction, helps keep a brewery operating at peak efficiency.

Collections >

IPA Recipes We Love

We love every IPA recipe on our website, but these stand out as our favorites.

Perfect 6 Packs from the Pros

Here are the dream six packs that your favorite pros would drink.

Gear Tests

Trust the experts at CB&B to test out an array of products so you get the right one for your needs.

Homebrew DIY

Enjoy this collection of articles that will show you how to build the tools to brew better beer.

Mmmm, Coffee and Beer

A collection of articles that combine the two greatest beverages.

Craft Beer Collecting & Trading

16 articles to up your beer-nerd game and build a cellar like whoa.

Cooking with beer >

Beery Bananas Foster With Crepes

Here is a delicious recipe for Bananas Foster and crepes made with rum barrel aged beer.

Baba Ganoush with Minted Yogurt Recipe

Grilled eggplant and a Belgian witbier join forces in this simple and refreshing Mediterranean-inspired dish.

Grilled Polenta with Prosciutto and Aged Balsamic Vinegar Recipe

A refreshing and delicious pale ale can add depth and complexity to traditional polenta, served simply here with a couple of slices of prosciutto, drizzled with olive oil and balsamic vinegar, and garnished with basil and fresh cracked black pepper.

Grilled Potato Salad Recipe

Vienna lager is the secret ingredient in this fresh and refreshing Mediterranean-inspired potato salad.

Travel >

We Recommend: Great Beer Bars in Massachusetts, Los Angeles, and Alabama

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 17 (February/March 2017).

Beercation: The Triangle, North Carolina

This region of North Carolina is a worthy, if not requisite, addition to your beercation bucket list.

We Recommend: Great Beer Bars in Los Angeles, Washington, D.C., and Brooklyn

The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 20 (August/September 2017).

Beercation: Burlington, Vermont

Beer and travel writer Heather Vandenengel spent a few days in Chittenden County, Vermont, to learn what the new craft-beer scene is brewing . . .
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