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Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.
The beers Will Meyers enjoys the most (and most often) reflect his love of flavorful low ABV beers that one can drink in quantity yet express with complexity.
Recipes for the most intensely malty beer styles—think English barleywine or German doppelbock—may call for kettle caramelization to provide a rich celebration of malt character. Here’s how and when to try it.
Here’s a great summer meal to grill and enjoy in the backyard.
We asked five PNW brewers whether they consider “Northwest-style” IPA its own subcategory of the IPA family. Here’s what they had to say.
In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a variety of brew kettles. Here are the results.
Adding raspberries to your porter is a fantastic way to expand your flavor options and test your creativity. Josh Weikert shows you how to make three adjustments to your recipe to account for the additional tartness/astringency from the raspberries.
Nature gives us hops in only one form—the female cones of the climbing hops plant—but hops growers and processors deliver those hops to brewers in a range of products.
Trying to decide between using whole beans or ground coffee? Here are some of the pros and cons.
Want to try combining some other flavors with coffee in your beer? Here are some tips.
From the crucible of conflict come beers of great intention.
Here’s advice on how—and how long—to store those freshly roasted coffee beans you’re using in your next brew.
“An infusion of Denver’s own Pablo’s espresso adds a layer of complexity, combining with the vanilla oak character, roasty maltiness, and bold hops profile. It’s official: You can now have Yeti with breakfast.”
“Bold, citrusy Pacific Jade hops lend striking tropical fruit notes and a hint of peppery finish to this easy-drinking IPA. Dry hop additions of Chinook and Citra add heady aroma and bold flavor.”
“Hibernation Ale has been our celebrated winter tradition since 1995. This robust, dry-hopped ale has a malty richness balanced with a complex hops profile and hearty, warming character.”
“Our quadrupel ale, meant for the mature connoisseur, is a deep and mysterious libation, dark auburn and full-bodied, its sweetness deceptive.”
“The lambiek used for this gueuze is traditionally brewed using barley malt, unmalted wheat, and older hops. A modest nose with lots of fruit and a dominant aroma of young sour apples. Bone dry aftertaste.”
“A blend of 60 percent steel-aged, 30 percent foeder-aged, and 10 percent bourbon-aged saison, Fall of the Rebel Angels is refermented on local chokeberries and our house mixed culture.”
“The scent of fresh raspberries, along with a subtle bready aroma. The taste of the fruit complements the beer nicely; neither overwhelms the other. There is a faint sweetness on the palate, which finishes cleanly in a semi-dry, tart finish.”
“This beer is our take on a bourbon barrel−aged imperial stout. Rich caramel, toasted malt, vanilla, burnt wood, and anise are just a few of the many flavors in this rich, decadent imperial stout.”
Learn everything from water chemistry to yeast selection for the hottest style in the country.
Feature focus on Fruit in Beer, including IPAs, stouts, sours, and more
Now pro-level temperature control is available to brewers of any size with Ss Brewtech’s Ss Glycol Chiller.
The Brewery Workshop helps brewery entrepreneurs build and grow great businesses.
Clean welds, smart design, and affordable customization done at their Milwaukee facility make them a great option for stepping up your kettle game.
The Annual Gear Guide Issue of Craft Beer & Brewing Magazine® is available now.
This IPA, provided by Sean Lawson, owner of Lawson’s Finest Liquids, is packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of U.S. grown hops.
This recipe from Matt Gallagher, brewmaster at Half Acre Beer Co., is great for highlighting two different hops, but it could easily be used to evaluate a single varietal as well.
A flurry of critical acclaim or a slew of medals can cause demand for a brewery’s beers to skyrocket overnight—but the stark light of day can reveal hidden cracks in the system. Here’s how three breweries have responded.
Specializing in modern farmhouse ales, Transient Artisan Ales’ Founder and Brewmaster Chris Betts uses simple recipes and barrel fermentation to create beers that are works of art.
With a core lineup of beers that hasn’t changed much since they first opened, a new facility for souring, and a commitment to the community, Jackie O’s Brewery is serious about making great beer in a place they can enjoy with family and friends.
Positioning is crucial to setting your brewery apart and telling your story. Here, the consultants from Indianapolis-based CODO Design talk you through positioning your brewery—conceptually and then concretely.
With deep roots in the town’s history, a diverse lineup of inspired beers, and major expansion in its future, Burial Beer Co. has established itself as a fundamental planet in Asheville, North Carolina’s craft-beer-soaked universe.
The AB InBev-SAB Miller merger leaves hundreds of small, independent brewers without access to important hops as AB InBev earmarks the entire production for its own brewers.
We love every IPA recipe on our website, but these stand out as our favorites.
Here are the dream six packs that your favorite pros would drink.
Trust the experts at CB&B to test out an array of products so you get the right one for your needs.
Enjoy this collection of articles that will show you how to build the tools to brew better beer.
A collection of articles that combine the two greatest beverages.
16 articles to up your beer-nerd game and build a cellar like whoa.
An apricot or peach fruit beer is the perfect culinary inspiration for these bright, light, and flavorful scallops.
These bars are the grown-up version of the Samoa Girl Scout cookie, with chocolate drizzled over the porter caramel, toasted coconut, and a bed of sweet, buttery shortbread.
This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.
Here are the three beer bars that we explored in Issue 19 (June/July 2017) of Craft Beer & Brewing Magazine®.
Despite laws on the books that make it tough to get into and stay in the craft-beer business, a new generation of dedicated brewers is destroying old stereotypes and redefining Atlanta from beer backwater to craft trendsetter.
Here are the three beer bars that we explored in Issue 18 (April/May 2017) of Craft Beer & Brewing Magazine®.
Why stick to the ordinary? We’ve compiled a list of out-of-the-ordinary breweries to put on your bucket list.
