Home | Craft Beer & Brewing

Critical Thinking on Wheat

Want to change up your wheat-beer game? Here's John Mallett, director of brewing operations at Bell’s in Kalamazoo, Michigan, on forging a deeper relationship with this versatile ingredient—and how it can improve your next recipe.

Pick Six: Jeff Erway of La Cumbre Brewing Co.

Since founding La Cumbre in Albuquerque in 2010, Jeff Erway has combined creativity with precision to earn six medals from GABF and four more from the World Beer Cup. Here, he names a six-pack of beers that have influenced his own journey.

Hop Harvest Hootenannies

Anywhere they pick lots of hops, they also throw a shindig. Plan your travel schedule accordingly. Don't worry: They'll have beer.

Editors' Picks: Pastry Stouts

Here are five imperial stouts that combine indulgent sweetness with chocolate and roast balance, managing that elusive “drinkability” despite big, bold, lush flavors.


State of the Craft

The Brewers Association's 2018 numbers show that craft beer is still growing, but also that growth has slowed considerably. The strongest growth is coming from newer breweries. Meanwhile more drinkers are getting their beer directly from the source.

Podcast Episode 100: A Quick Look Back, Plus Neil Fisher and Cory King Talk Stouts

We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.

How to Choose Your Malts: The Basics (Video Tip)

Keep it simple. Here Dirk Hillegass of All Sevens offers advice on selecting the right malts for superior ales.

Go Nuts! Getting the Best Results Brewing With Hazelnuts

Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles.

BY: John Holl

Whalez, Bro: The World's Angriest Pilsner

This glass of Pilsner is mad at the beer world, and isn't going to take it any more.

5 on 5: Brewers Recommend Their Favorite Lagers

From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.

BY: John Holl

Podcast Episode 99: Alarmist Brewing’s Gary Gulley: Brewing for Gold With Hazy and Juicy IPAs

The founder of Alarmist Brewing (Chicago, Illinois) shares his thoughts on brewing hazy IPAs, and the perspective and techniques that helped them win gold in the competitive category.

Farmhouse Season: Decoding This Yeast-Driven Style

It’s clear that much about the origins of saison is confusing. That doesn’t mean there aren’t style marks to strive for. Randy Mosher breaks down this beer (often called farmhouse) point by point to give us a better understanding.

Podcast Episode 98: Revolution Brewing’s Jim Cibak and Marty Scott: Intentional Brewing and Aging for Blending Barrel-Aged Beers

The Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.

Beer Event Bucket List

Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.