Eric Reinsvold takes advantage of the season’s bounty of dandelions—and his daughter’s energy—to “brew” up a batch of bright sparkling floral summer cyser.
The spices in pumpkin ale add a subtle warmth to the profiteroles and nicely complement the rich maple flavor in the mousse.
Pushing the envelope and doing things the hard way are standard operating procedure at Indiana’s Upland Brewing Company.
Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.
Three metrics will help you develop familiarity with your equipment and brewing process so you won’t just make great beer, but you’ll make the great beer you planned, right from the start.
Looking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.
But how, you might ask, will you possibly convert these folks to craft beer? Behold—four strategic moves for intervention.
Effectively working with mixed-culture fermentation and barrel aging can be a tricky, time-intensive business. Three of the industry’s best offer their insights.
Try your hand at stein brewing with this recipe from Tyler Clark at The Libertine Pub in Morro Bay, California.
Your brew buddy just emailed you the recipe for his or her award-winning American pale ale. You eagerly open the file and discover it’s an all-grain recipe. But you brew from extract. What now?