Foam: Beer’s Crowning Glory

One of the most beautiful things about beer is the product of sound brewing, proper service, and an unlikely convergence of chemical phenomena. But how much do you really know about what makes great foam? Let’s feed your head.

By: Randy Mosher

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Video Tip: Why Foam Matters

Recipe: Uncle John’s Pre-Prohibition Lager

Give this one some time. After about three months, you’ll find that the malt and hops are so perfectly integrated that you’ll want to just sit and smell this beer for a while.

By: Josh Weikert

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Make Your Best Pre-Prohibition Lager

Five on Five: Smoked Beer

When it comes to building big flavor into smaller, session-strength beers, smoke is fire. These five picks from the pros are sure to make sparks fly.

By: Craft Beer & Brewing Staff

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For the Love of Smoke

Cooking with Beer: Porter-Braised and Grilled Baby Back Ribs

Looking for weekend grilling ideas? From our deep Cooking with Beer archive: You don’t need a smoker for this slam-dunk rib recipe—but you can include a smoked porter, if you want.

By: Sara Dumford

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Grilling with Lager: Skewers, Sausages, and Crispy (Boi) Pizzas

Podcast Episode 361: Austin’s Meanwhile is Making Bold Bets With Beautifully Constructed Lager and IPA

Despite opening in the throes of the pandemic in late 2020, Austin’s Meanwhile has bet big on a sprawling beer garden and well-appointed taproom, quenched by World Beer Cup and GABF medal–winning pilsner, helles, and San Diego–style IPA.

By: Jamie Bogner

How pFriem Locks Down the Lager Variables with Workhorse Yeast and a Step Mash | Video Tip

Josh Pfriem, cofounder and brewmaster of pFriem Family Brewers in Hood River, Oregon, explains what they love about their 34/70 lager strain and classic step mash.

By: Josh Pfriem

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Elevating International Lagers with pFriem | Brewing Course

Editors’ Picks: Fresh Finds From CBC

As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.

By: Jamie Bogner

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Pushing Hop Flavor to Its Outer Limits

Recipe: Goldfinger Smoke Two Lagers

From Tom Beckmann, owner and brewer at Goldfinger Brewing in suburban Chicago, here’s a recipe for their smoothly smoky collab with Fair State Brewing Cooperative in Minneapolis.

By: Tom Beckmann

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For the Love of Smoke

For the Love of Smoke

The idea that “all beer used to be smoky” doesn’t quite hold up, even if smoky malt must have been common in many places. Smokeheads, meanwhile, can tell you another possibility: The beer was smoky because people liked it that way.

By: Lars Marius Garshol

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Smoking Is Cool: The Unique Allure of Rauchbier

Recipe: Cervecería Hércules Caballo Blanco Summer Ale

From Cervecería Hércules in Santiago de Querétaro, here’s a taste of summer from Mexico featuring a global blend of American, British, German, and New Zealand hops.

By: Josh Brengle

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Brewing and Conditioning Cask Ale at Home, Simplified

Recipe: Fuller’s Hock

Fuller’s Brewery in west London no longer brews this dark mild—and hasn't done so regularly since the 1990s—but brewing manager Guy Stewart shares this recipe for a revived, all-malt version that briefly reappeared in 2010.

By: Guy Stewart

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Why We’re Wild for Mild

Podcast Episode 360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality

In his quest to understand the impact of every ingredient in their ever-widening family of hazy IPAs, no test is off-limits for Burlington Beer founder Joe Lemnah. From malts and adjuncts to the impact of yeast strains on surprisingly classic hop combos, the Burlington team haven’t stopped learning and tweaking in their pursuit of optimized flavor.

By: Jamie Bogner

Yeast: An Unsung Hero

Yeast is often forgotten when we talk about crafting artisanal fermented beverages. Learn how these remarkable organisms can elevate your beer—or cider or spirits—game.

By: Neva Parker, White Labs (Sponsored)

Elevating International Lagers with pFriem | Brewing Course

Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.

By: Josh Pfriem

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Elevating International Lagers with pFriem

Josh Pfriem, cofounder and brewmaster of Oregon’s pFriem Family Brewers, details the thinking and process behind the brewery’s delicate, award-winning lagers inspired by traditions in Mexico, Japan, and beyond.

Fun and Flavorful Pastry Stouts with Great Notion

Join Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, as she takes us on a journey through the brewery’s method of producing whimsical, indulgent, childhood-nostalgia-inducing sweet stouts.

Building Big Barrel-Aged Barleywines with New Image

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.