Joe Stange, managing editor of Craft Beer & Brewing Magazine® and co-author of Good Beer Guide Belgium, explores how that country’s wilder-side beers have continued to evolve.
Sticking stubbornly to classical German ingredients and methods—from decoction to spunding—the brewers at KC Bier are growing their business on full-flavored, bang-on lagers and weissbier.
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).
No simple kettle sours, these. In Berlin, Schneeeule is waging a battle to revive a more traditional mixed-fermentation Berliner weisse.
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.
Monk fruit is an Asian gourd, and it’s extremely sweet. Its extract is often used as a low-calorie sweetener. So, ready to brew a "lifestyle" beer?
Port City Porter has become a Beltway mainstay while racking up medals over the years. It's a recipe with roots in the 1990s, amid punk-rock shows, the homebrewing boom, and the brewpub bubble. Joe Stange hears the tale from Brewmaster Jonathan Reeves.
The name and artwork on cans of Hop Butcher for the World are eye-catchers, while the liquid is a distinctively juicy product of trial and error.
Doesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have arrived to give brewers some versatility.