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In Defense of Woodruff Syrup

The current popularity of Berliner weisse has brought an endless supply of flavors to the low-ABV, tart wheat ale. This means woodruff syrup has been left behind. We need to keep the sweet green liquid part of our beer tradition, argues our senior editor.

Tips for Brewing Beer with Honey (Video Tip)

Honey is not only sticky but can be tough to work with if conditions aren't just right. This video tip helps you get a smooth pour into your beer.

Brewer’s Perspective A Proper Helles: Toeing the Line between Bland and Sublime

It stands as an island in a sea of beer choice: helles as the Promised Land. But order one at any of the breweries throughout the United States that have it on offer, and you’re likely to find wildly different results. Here's how to do it right.

Gear Test: Small-Scale Chillers

Homebrewers have more temperature-control options at their fingertips than ever before, and these compact glycol chillers bring professional-level control and speed to even the smallest of setups.

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Patience for a Pint: The Art and Science of the Slow Pour

It’s hard not to smile at a proper slow pour. A thick head of foam rises above the rim of the glass like a cloud trying to escape its liquid world. A number of breweries and beer bars are pushing the practice and creating converts with each new glass.

BY: John Holl

Talking About Carbonation in Beer (Video Tip)

English-style beers are often lower in carbonation than other styles. In this video tip learn about volumes of CO2 and why it matters.

Pastry Stout: Drinking Liquid Nostalgia

Pastry stouts have turned into something quite specific: strong stouts mimicking flavor profiles of desserts, ranging from classic pastries to packaged sweet snacks often delivered with a heaping spoonful of irony. But there’s more to them than just that.

Resident Culture's Sorry If This Doesn’t Change Your Life Pilsner Recipe

Here’s a homebrew-scaled version of the hoppy Pilsner that Resident Culture Brewing Company brewed in collaboration with Casita Cerveceria.

Why the Weizenbock Deserves Our Attention

In the world of beer, and certainly German beer, weizenbocks are strange unexpected beers.

Submerged Beer in the South

A Florida brewery is making good use of local springs to age an IPA. For the third time, the brewery has dunked a barrel for an extended time and is ready to serve it to the masses.

BY: John Holl

Podcast Episode 91: Outer Range Brewing’s Lee Cleghorn: Troubleshooting Cross-Contamination in the Brewhouse and Designing Progressive IPAs

The conversation dives into their creative process on IPA design, yeast choice, driving attractive esters, blending unexpected Noble hops into progressive IPA hops blends, the effects of warm dry hopping temperatures on their dry hopped saisons, and more.

The Current State of [American] Sours

When thinking about what the modern era has brought to the wild and sour beer space, time isn’t the factor that it used to be, and there's hope the momentum that is gaining with local microflora won’t become stalled or merely a passing fad.

Denver Rare Beer Tasting Unveils Provisional Beer List

Pints for Prostates Fundraiser Set for Oct. 4

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Advanced Adjunct Methods with Burial Beer Co. (Full Video)

Burial Beer Cofounder + Brewer Tim Gormley shares lessons learned from more than 10 years of commercial brewing experience, covering everything from getting to know your ingredients to achieving balance with them.

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