Joe Stange is executive editor of Craft Beer & Brewing Magazine, the Brewing Industry Guide, and Spirits & Distilling.
Also known as Myrica gale, this mud-loving shrub was once a key ingredient in the unhopped ales of medieval Europe—and it has a unique character worth considering for your beers.
The founder and brewer of Chicago’s Keeping Together selects an experience-driven six-pack that transports her back to cherished moments in time.
Like many Polish breweries, Browar PINTA embraces its country’s signature beer style—Baltic porter—with high-gravity gusto, going for hefty body and deep malt flavor. Lately, they’ve added a new dimension to these ponderous beasts: expressive dry hops.
In northern Michigan near the shores of Lake Huron, an active-duty airman moonlights as a pro brewer at Alcona Brew Haus. They’re releasing a special beer to support veterans of Iraq and Afghanistan—and you can brew it, too.
Whatever its strength, whatever its story, and whatever its color—amber or gold?—festbier ought to be drinkable in quantity. Here we dissect the diverging styles to find out what makes a great (Oktober)festbier tick.
Brewed since 1988, Bell's founder Larry Bell has called Cherry Stout the complex “pinot noir” of his brewery’s range. Its origins, however, are far simpler: It all started at homebrew club meetings in Kalamazoo.
At Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.
Evan Price, cofounder and head brewer at Green Cheek, is winning medals and brewing the kinds of IPAs he enjoys most, applying a skill set that he’s picked up the hard way.
Named for the creek on the edge of our Missouri farm, this straightforward recipe is a recent iteration of the type of saison I like to brew often: light, dry, and smoothly bitter, with plenty of herbal hop flavor to balance the yeast-driven spice.
A brief chapter in the latest adventures of the “Rarest Barrel,” pH1.