Recent Articles

As a way to illustrate the methods that go into one of the world’s oldest surviving brewing traditions—including wind-dried malt, foraged hops, and a boiled mash—here’s a recipe for aludi, the farmhouse ale from Georgia’s highlands.

Among brewers who use it, coconut is notorious for soaking up liquid, destroying yield, and leaving behind an oily sheen... but people sure do seem to love the flavor. In this clip from his video course, Horus Aged Ales founder Kyle Harrop describes how he deploys this wonderfully flavorful but expensive and inefficient adjunct.

New for 2026, Rahr Malting Co. is introducing a new low-color pilsner malt, developed in collaboration with our friends at pFriem Family Brewers.

Despite the challenging headwinds in the beer market, Minnesota and Wisconsin's Indeed Brewing has found ways to grow distribution sales by using data to make better decisions. This conversation, produced in partnership with Encompass, looks at the systems and processes they've put in place over the past few years to fuel that growth.

In the mountains of eastern Georgia, a rare type of farmhouse beer represents a centuries-old tradition that survives.

The helles that won gold at the 2025 World Beer Cup was a collaboration between Cinder Block of Kansas City, Missouri, and Blind Tiger of Topeka, Kansas. The objective? To craft a high-quality helles without a traditional decoction mash.

Colorado’s Prost is no stranger to medal-winning lager. Despite that success, the team went back to the drawing board six months ago, rebuilding its pale lagers with Augustiner yeast and a totally different approach to fermentation.

Here, five gold medal–winning breweries share their top tips on shaping the perfect Bavarian-style helles.

This recipe takes inspiration from the lighter, easier-drinking blonde ales that the Belgian Trappist monks brew largely for themselves—but you can have some, too.

Gene Wagoner of ISM and Nick Walker of Ology join Tim Sciascia and Nick Harris of Berkeley Yeast for this special episode that explores new research and evolving techniques for creating the right balance of thiols in hoppy beers.

Much of the attention often goes to bigger beers—such as the famed dubbels and tripels from Belgium’s monastery breweries—but don’t let that keep you from appreciating the smaller ales in life.

In the Chicago suburb of Downers Grove, Goldfinger has built a strong national reputation for its lagers. This one is inspired by the German zoigl tradition but makes use of American ingredients, including corn and whole-leaf Mt. Hood hops.

This Nashville brewery’s Barrel-Aged Dyson Sphere stout earned a top score in our malt-focused Spring issue—evidence of the team’s nuanced approach to blending, using a variety of whiskey barrels and with numerous complex recipes designed for specific casks.

Discover how Nagardo® integrates into modern nonalcoholic beer production to improve microbial stability, with additional promising applications emerging across RTDs, wine, and cider.

It takes a lot of house-toasted hazelnuts to get the flavor that Horus Aged Ales founder Kyle Harrop wants in a special subset of his barrel-aged beers. “It gets real expensive, real quick,” he says. In this clip from his video course, he explains the process in detail.

One lager brewery at a time, a homemade zoigl star is making its way around the United States. At each brewery, the star signals participation in an evolving collaboration inspired partly by the Oberpfalz tradition. Tom Beckmann, cofounder and brewer at Goldfinger in Chicago, explains.

Ever wonder how top breweries consistently produce exceptional beer while maintaining peak efficiency?

From beer-barreled whiskey to brewery hikes and your new favorite player in the transfer portal, here are a few things we’re stoked on, now.

Here are two recipes in one: first the peach soda, which you can modify depending on your own chosen fruit, then an extract-brewed helles that you can blend to your liking.

Since 2022, Nebraska’s Corn Coast has earned three GABF medals in hotly contested hazy IPA categories that span the strength spectrum—meanwhile landing a Craft Beer & Brewing Best in Beer trophy for its West Coast pils, Share the Stoke. In this episode, cofounder Will Walter shares their approach.