A year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).
You munch on a pretzel, you take a gulp. It’s obvious: Pretzels have always made beer taste better. So why not just add them directly?
Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.
These craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.
Commercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.
Beernog is more than a way to lighten up a heavy traditional drink. It’s a hook that can lure more people into the indulgent joy of fresh eggnog—and variations abound.
In this edition of Love Handles—where we put the spotlight on the world's great beer bars—we check out The Cask in Richmond, Virginia; the Ware Jacob in Antwerp, Belgium; and the Eastside Club Tavern in Olympia, Washington.
Andreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.
A stronger and darker Anchor Christmas Ale is here to help us try to forget about 2020. Here, Anchor’s brewmaster explains the thinking behind this year’s recipe and label.
Apparently, it is National Cookie Day. Want to have a beer-and-cookies party? Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.