In this final panel discussion recorded at the Brewer’s Retreat at Dogfish Head in Milton, Delaware, this past October, Sam Calagione takes the moderator reins as Ethan Frisch of Burlap & Barrel shares insights into spices while Bryan Selders and Mark Safarik of Dogfish Head discuss how they use various spices and ingredients in their boundary-defying beer.
By: Jamie Bogner
When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
By: Annie JohnsonRELATED:
Ben Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.
By: Ben EdmundsRELATED:
Our cofounder, editorial director, and host of the Craft Beer & Brewing Podcast shares his standout beers and moments from the past year.
By: Jamie BognerRELATED:
The Manchester, England–based beer writer and founder of Pellicle Magazine shares his favorite beers from the past 12 months.
By: Matthew CurtisRELATED:
Don’t let them tell you an extract brewer can’t brew a good rauchbier. While smoked-malt extract is a rarity, there are ways to get creative with our smoke and dial it in to make a lager that can convert the skeptics.
By: Annie JohnsonRELATED:
The New York City–based writer, tarot enthusiast, author of the Hugging the Bar newsletter, and noted metalhead shares her beery high points from the past year.
By: Courtney IsemanRELATED:
One of the most influential and incisive voices in beer, the force behind Dontdrinkbeer and the Malt Couture podcast, has been leaning into nonalcoholic beer over the past year as he battles cancer. Here are his greatest hits.
By: Alex KiddRELATED:
Firestone Walker Brewmaster Matt Brynildson, Omnipollo cofounder Henok Fentie, and FrauGruber cofounder Enzo Frauenschuh explore international approaches to brewing and collaborating on barrel-aged stout, from recipes to aging conditions, barrel choices, adding adjunct ingredients, and more.
By: Jamie Bogner
Pubs, bars, and cafés are crucial to the experience and community of craft beer and a vital link between maker and consumer. Here are your 20 favorites in 2024.
By: Readers of Craft Beer & BrewingRELATED:
A winter warmer or an oatmeal stout contributes a touch of sweetness, while the gruyère cheese helps this sandwich—ideal for post-holiday leftovers—stand up to a full-bodied beer.
By: Christopher CinaRELATED:
Paul Schneider, cofounder and head brewer of Cinderlands Beer in Pittsburgh, delves into how they decided to include HyperBoost into one of the brewery’s most popular hazy IPAs.
By: Paul SchneiderRELATED:
With IPAs and pilsners still on top, your favorite styles remained relatively consistent year over year.
By: Readers of Craft Beer & BrewingRELATED:
In today’s hop-forward beers, whirlpool additions contribute many of the IBUs—yet the results are less clear-cut than adding to the boil. Research—some new, some not-so-new—may provide direction.
By: Stan HieronymusRELATED:
In this free video course supported by Yakima Chief Hops, Paul Schneider, cofounder and head brewer of Pittsburgh’s Cinderlands Beer, details their flavor-focused approach to R&D and taking full advantage of advanced hop products.
Join Beachwood brewmaster Julian Shrago as he charts the path from choosing an unfamiliar style of beer to brewing an example that can please the crowd and wow the judges.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, details their approach to building the kind of soft, juicy, impactful hazy IPAs that keep you going back for more.
