Craft Beer & Brewing
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Beer Bars We Love in Hawaii, Washington D.C., and Prague

From the Love Handles department of our February-March 2020 issue, here are three favorite haunts (and here's to hoping they can all reopen again soon).

Water: The Stuff of Life (and Beer)

Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.

All Access Exclusive

Full Video: It's a Parti-Gyle Party with Main & Mill

Brewing a big beer? Don't let all those leftover sugars go to waste. Get another beer out of that grist! In this video course, the brewers from Main & Mill in Festus, Missouri, demonstrate their method for practical parti-gyle brewing.

Recipe: Schneeeule Marlene Berliner Weisse

Ulrike Genz at Schneeeule makes a variety of beers, but this is the closest thing they have to a flagship and her purest expression of what she believes a traditional Berliner weisse ought to be.


Brewing Course: Brewing Unique Beers (Without Hops) with Earthbound Beer

Learn how to get evocative (often beery) flavors out of a range of unusual (often un-beery) ingredients.

Brewing Course: Brewing Milkshake & Sour IPAs with Narrow Gauge

Narrow Gauge Brewing Cofounder Jeff Hardesty teaches you how to brew great milkshake and sour IPAs.

Brewing Course: How to Fix Sh*t in Your Brewery with 2nd Shift Brewing

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running, and what to do when things break down.


Will the Real Berliner Weisse Please Stand Up?

No simple kettle sours, these. In Berlin, Schneeeule is waging a battle to revive a more traditional mixed-fermentation Berliner weisse.

Podcast Episode 137: Odell's Brendan McGivney Believes IPA Can Always Be Better

Odell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.

Malt Conditioning: Have Your Cake and Eat It, Too

The industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.

Recipe: Peach in the Sun Brett Pale Ale

Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.

Editors' Pick: Historical Brewing Techniques

Here is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.

More Roads: Rethinking Farmhouse Ales

Phil Markowski, cofounder and brewmaster of Two Roads Brewing in Stratford, Connecticut, wrote the book on farmhouse ales. Here he looks back on that influential work, pondering the expanding universe of knowledge about farmhouse brewing.

Podcast Episode 136: Societe's Doug Constantiner on Aroma-Forward West Coast IPA and a Methodical Approach to Funk

San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.

Recipe: Milkbier Sweet Stout

From his Make Your Best series, here is Josh Weikert's not-so-sweet sweet stout, which gets some roast malt and Fuggles hops to balance the milk sugar and add complexity.

Video Tip: Brewing with Cedar Branches

Earthbound Beer's Stuart Keating shares advice on layering cedar branches in the mash tun and how it can boost the character of hop-forward beers.