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Make Your Best White IPA

White IPA should not be confused with Belgian IPA. It's what you get when you combine the flavor profile of a Belgian Witbier with a lot of highly-complementary new age hops.

A Small Brewing System for Nimble Beers

Thanks to tremendous growth, Firestone Walker is now accustomed to making large-scale batches. For its newVenice Beach, California, location, the brewery went small to foster creativity and collaboration.

Podcast Episode #34: Yazoo's Brandon Jones: When Is Wild Beer Not Truly Wild?

Brandon Jones, the brewer and blender of Yazoo Brewing Co. and the man behind Embrace The Funk has some thoughts. He sits down this week with senior editor John Holl and talks about the new Sour And Wild Ale Guild.

Tip of the Week: Acidic Content in Mixed Fermentation Beers

In this Craft Beer & Brewing Tip of the Week brewer Kyle Carbaugh discusses specific strains and ways to manage acid production in your mixed fermentation beers.

Five on Five: Porter

Be it smoked, roasty, imperial, or traditional, there are plenty of great porters to be found on tap and on shelves. We asked five brewers and industry pros from around the country recommend their favorites.

Creating Natural Haze in New England–Style IPAs

Steven McConnell offers tips on adding adjuncts to the recipe for your New England–Style IPA.

Video Tip: Brewing Coffee Beers: Adding Coffee to Beer

Karl Weiss offers tips on choosing a method and timing for adding coffee to beer.

Beercation: Drinking Beer in the Big Apple

A destination on every traveler’s bucket list, Manhattan is often overlooked as a top destination for beer. But ask Manhattan bar owners, and they’ll tell a different story.

Latest Videos >

Tip of the Week: Acidic Content in Mixed Fermentation Beers

In this Craft Beer & Brewing Tip of the Week brewer Kyle Carbaugh discusses specific strains and ways to manage acid production in your mixed fermentation beers.

Creating Natural Haze in New England–Style IPAs

Steven McConnell offers tips on adding adjuncts to the recipe for your New England–Style IPA.

Video Tip: Brewing Coffee Beers: Adding Coffee to Beer

Karl Weiss offers tips on choosing a method and timing for adding coffee to beer.

Tip of the Week: The Pros and Cons of Using Large Format Barrels

In this Craft Beer & Brewing Tip of the Week brewer Kyle Carbaugh discusses what's great about using large format barrels during fermentation, as well as some of the drawbacks.

Latest Video Courses >

Brewing Mixed Culture Brett Beer with Wiley Roots

From the foundation of recipe development to sampling your beer, Kyles discusses the considerations in selecting your grain bill, hops, yeast, bacteria, fermentation duration and temperature, adjuncting, and a lot more.

Brewing Juicy Bits (NE-Style IPAs) with WeldWerks

Join WeldWerks Brewing Cofounder/Brewmaster Neil Fisher as he walks you through everything you need to know to brew one of the highest-acclaimed New England-Style IPAs available. This course includes more than 70 minutes of video.

Introduction to Cider Making with C Squared Ciders

Join C Squared Ciders Founder Andy Brown as he walks you through the ins and outs of making cider at home. Andy covers the basics and offers pro tips on selecting, pressing, and blending apples before taking you into fermentation, aging, and packaging.

The Mechanics of Barrel Aging with Avery Brewing

In this pro course, Avery Brewing Barrel Herder Andy Parker walks you through the ins and outs of receiving, preparing, filling, and emptying barrels with practical tips and equipment recommendations throughout.

The Secrets to Brewing Great Lagers

Bierstadt Lagerhaus Founders Bill Eye and Ashleigh Carter take you step-by-step through their process for brewing some of the best lagers in the country. They will take you from recipe development to serving with practical brewing tips throughout.

How to Adjunct Like WeldWerks

WeldWerks Founder/Brewmaster Neil Fisher takes you step-by-step through the adjuncts they use to brew variants of their 2017 GABF gold medal winning Medianoche stout, fruited sours, “pastry” stouts, and very popular New England-style India Pale Ales.

Beer recipes >

Maplewood Brewery and Distillery Son of Juice IPA Recipe

This New England–style IPA from Maplewood Brewery and Distillery in Chicago, Illinois, is a local favorite.

Fort George Spruce Budd Ale Recipe

Spruce tips add an immediately recognizable aroma and flavor to beer, yet people still have a hard time accurately defining the specifics

'Alaskan Red' Red IPA Beer Recipe

This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.

Make Your Best Pale Mild

Hard to find, historic origins, easy to drink, and straightforward to brew: sounds like a perfect homebrewing style.

Beer reviews >

Review: FX Matt Brewing Utica Club (87)

“Utica Club is a premium Pilsener-lager made from the finest natural ingredients and aged to perfection. A timeless classic now celebrating more than seventy years in the pantheon of great American beers, UC was the first beer licensed for sale at the end of Prohibition and quickly grew to become a legend among beer lovers.”

Review: Three Taverns Prince of Pilsen (90)

“This Euro-style version of Pilsner is refreshingly crisp and dry, hopped with Falconer’s Flight 7Cs for a distinct citrus aroma and bite.”

Review: Highland Brewing Pilsner (91)

“A finely nuanced Pilsner features German Hallertau Blanc hops and three other Hallertau region varietals: Saphir, Perle, and Hersbrucker hops add notes of stone fruit, pepper, and lush grass to the German Pilsner malt body. Cold fermented with lager yeast for a crisp, dry finish.”

Review: Burial Beer Pinnacle of Dreams (93)

“Ambient Terrain is a series of rustic lagers to be produced at Burial Beer Co. with each brew in the series a three-way collaboration between Burial, a partner brewery, and a local craft maltster. Pinnacle of Dreams Rye Lager is a collaboration with Fonta Flora Brewery and nearby Riverbend Malthouse.”

Review: Uinta Mango Lime Pilsner (87)

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Review: Ska Brewing Rue B. Soho (93)

“This grapefruit lager will take you where you want to go if where you want to go is beer heaven. At first, your nose is treated to the aroma of bright and crisp citrus. Then your tongue is tickled by the carbonation that delivers flavors of tart and light grapefruit juice. Lightly acidulated, Rue B. Soho is a refreshing lager brewed with Cascade hops and grapefruit.”

Review: Shmaltz Pastrami Pilsner (84)

“Brewed with kosher salt, cracked black pepper, mustard seed, ground caraway seed, natural horseradish flavors, and spices. No pastrami was harmed in the making of this beer.”

Review: Against the Grain Bloody Show (85)

“A collaboration beer between Mikkeller and Against the Grain Brewery. Brewed with German Pilsner and Munich malts, hopped with American Citra, Columbus, Amarillo, and Czech Saaz, and fermented with Danish lager yeast. Then we added blood-orange zest and juice. The result is a nice, easy-drinking lager that exhibits a tart and citrusy aroma and flavor.”

A Thirty-Year Gift

Great Lakes Brewing Company announces the creation of an ESOP in celebration of its thirtieth anniversary

Brewery and Taproom Risk Management

Proactive risk management can reduce the chances of a loss, limit the amount of damage you suffer as a result, and, in some circumstances, shift the financial burden to the responsible party.

Shmaltz Brewing Company announces the asset sale of its Clifton Park, NY brewing facility.

SingleCut Beersmiths to open SingleCut North at the location. Shmaltz to maintain all its brand ownership and sales and distribution network.

Protecting Beer Drinkers (and Your Business) By Labeling Major Allergens

The explosion of adjunct ingredients in today’s craft beer, combined with rising rates of food allergies in the general population, makes it more important than ever to be up front with customers about what’s inside the beer you brew.

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