The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?
Golden-blond with a lithe body, lively mouthfeel, resilient foam, and sneaky strength—equally at home on the dinner table or next to your easy chair—here are a few of our favorite tripels.
A 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.
Small Brewery Sunday is November 29. The annual campaign to support smaller, independent breweries means more than usual this year, with a dire winter ahead for the hospitality trade.
Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.
It’s been a tough year for drinking in beer bars, but here are your chosen favorites. We'll see you there at the bar next year.
Got beers in your fridge? Check. Got a variety of random candies appearing in your house right about this time of year? Check. It’s time once again to mix and match.
Matt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.
Belgian panache and historical tricks can liven up a slice of the color spectrum often seen as decidedly unsexy.
This American-style extra pale ale is brewed with a nice layer of wheat and hopped exclusively with Citra. It’s super-smooth with a light body and dank notes of tangelo, nectarine, and kiwi.