Recipe: South African Umqombothi

This traditional, spontaneously fermented sorghum beer is like nothing else you’ve ever tasted—thick, tangy, rustic, and meant for drinking within a few days.

By: Lucy Corne

RELATED:

A Culturally Important Beer

Make Your Best Rye IPA

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

By: Josh Weikert

RELATED:

Recipe: Goat’s Beard Rye IPA

Recipe: Goat’s Beard Rye IPA

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.

By: Josh Weikert

RELATED:

Make Your Best Rye IPA

Podcast Episode 347: Preston Theony of Wren House Embraces Change as a Constant and Flavor Over Style

Whether it’s flipping a session-strength porter between ale and lager fermentation, or moving hops from the whirlpool to the dry hop in hazy IPAs, there’s not much that the head brewer for Phoenix’s Wren House won’t change. Just don’t ask him to alter more than one variable at a time—and don’t mess with his chocolate rye!

By: Jamie Bogner

Put Your Pallet in a Parka

Standard cold chain shipping has its flaws. Learn how Pallet Parka saves breweries up to 50 percent on cold chain shipping costs as a sustainable packaging solution.

By: Brew Movers (Sponsored)

Video Tip: The Challenges and Quirks of Brewing Smoky Stjørdalsøl

Jan Chodkowski, co-owner and head brewer at Denver’s Our Mutual Friend, describes the rustic malting process and brewing considerations behind strong, intensely smoky Stjørdalsøl—a Norwegian farmhouse style that they brew once per year.

By: Jan Chodkowski

RELATED:

Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Pour, Sip, Connect!

It’s time to tap into the American Homebrewers Association!

By: American Homebrewers Association (Sponsored)

Evaluating Beer: Blind Spots and Superpowers

We know that we can get better at smelling and tasting beer, but how does it work? From Tasting Beer author and sensory guru Randy Mosher, here are some insights to help us identify and better understand our own strengths and weaknesses.

By: Randy Mosher

RELATED:

Diving Into Beer’s Aroma Pools

Cooking with Märzen: Smoked Trout–Salad Sandwich

Here's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!

By: Christopher Cina

RELATED:

Oktoberfestbier: Brewing the World’s Most Famous Party Lager

Recipe: 12 West Radial Spines

From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.

By: Justin “Gully” Gullickson

RELATED:

Podcast Episode 346: 12 West Finds Success in Simplicity with West Coast Pils and IPA

Podcast Episode 346: 12 West Finds Success in Simplicity with West Coast Pils and IPA

Arizona’s 12 West racked up the honors from Craft Beer & Brewing Magazine last year, including a score of 98 for their Radial Spines West Coast–style pils and a nod as one of our Best 20 Beers of 2023. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer as well as their high-scoring IPAs.

By: Jamie Bogner

RELATED:

The Best 20 Beers in 2023

Recipe: Incendiary Brown Porter

This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.

By: Matt Medley

RELATED:

Ask the Pros: Brewing an Incendiary (and Award-Winning) Brown Porter

Video Tip: Working with Modern Kit and Ingredients to Dial In Old-Fashioned Beers

Our Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.

By: Jan Chodkowski

RELATED:

Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Data-Driven Product Offerings

Learn how, as a craft brewer, you can use point of sale data to expand your offerings and cater to a broader audience.

By: Arryved (Sponsored)

Latest Issue >

Latest Recipes >

Spirits & Distilling >

Popular >

Latest Video Courses >

Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.

Mastering Cold IPA

The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.

Fresh Hopping with Single Hill

Join Single Hill cofounder and head brewer Zach Turner on an expedition to the Yakima Valley at harvest time to pick up the freshest hops, then take them back to the brewery and add them—in different forms and different ways—to beers brewed that day.