Joe Stange is executive editor of Craft Beer & Brewing Magazine, the Brewing Industry Guide, and Spirits & Distilling.
Earthy yet sweet, beets can add color, fermentable sugar, and comfort to your next brew—an anti-imperial stout, perhaps?
From remote Setesdal, Norway, Torkjel Austad launched his Bygland Bryggeri so that more drinkers could experience those hard-to-find traditional farmhouse ales. Here, he explains how it happened—and shares practical tips for brewing your own.
Based on detailed advice from Josef Lechner, brewmaster and technical director at G. Schneider & Sohn in Kelheim, Bavaria, here is a homebrew-scale recipe based on the legendary Schneider Aventinus.
Weizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.
The production team at one of the world’s most accomplished gluten-free breweries lays out the alternative routes they take to making great-tasting beer—without barley, wheat, or oats.
From our Love Handles files on beer bars we love: This unpretentious pub near the University of Texas is light on frills and heavy on local craft.
The proliferation of time-wasting app games in recent years has inevitably included some related to beer. But are any worth playing? That depends entirely on how you value your time. We tried them out, so that you don’t have to.
From our Love Handles files for great beer bars: This spacious palace of hospitality trades in well-regarded comfort food and tall krugs of lager and ale.
Known as chicatanas, these crunchy leafcutter ants are a delicacy of regional Mexican cooking—and they have a flavor profile that may be oddly compatible with your darker, richer beers.
“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”