Since adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.
Beer writer and critic Stephen Beaumont, co-author of the World Atlas of Beer and a Toronto native, names five Canadian breweries that beer lovers everywhere ought to know, now.
Need a last-minute gift idea? Here are some quick hits on new beery reads.
Typically, gammeltøl was brewed in March for drinking in the autumn, but the Danish tradition of brewing this strong, smoky raw ale has virtually died out. You can help revive it.
You voted, we tallied. From our annual Readers’ Choice survey, here are your favorite breweries—broken down by size, based on how many barrels brewed per year.
“Smooth and dangerous” and great for winter sipping, these are some of the most enjoyable beers you’ll ever drink—and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices.
Crack some grains and cook some rice if you want, but attacking cold IPA with the partial-mash method is simple. Let the pedants argue about whether it’s a style—we’re too busy brewing and drinking it.
It used to seem so simple—know your hops and when you add them to the boil, and you’ll know how bitter your beer will be. Now, thanks to IPA’s evolution and lots of new research, bitterness is getting … complicated. Here are key takeaways to help you dial it in.
From our Illustrated Guide to Homebrewing: The last thing that separates all-grain brewing from extract is separating your wort from the grain—then it’s flame on.
For homebrewers looking to up their game—and for anyone looking to share their enthusiasm with beer-curious people—here are five picks from our editors