Recent Articles

Named for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.

This beer style works just fine on its own as a fall or winter party tap—but it also makes a great base for winter-themed fruited or spiced beers.

Table beer and mixed-culture beer only account for 2 percent of sales at the Establishment in Calgary, Alberta—but cofounder Mike Foniok says its takes up about half their floor space and half their time. That attention is paying off with awards at the highest level.

You don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.

Craft is evolving. Discover how breweries are meeting demand for low-ABV, NA, and functional drinks—with smarter tech, smaller formats, and bold flavor innovation.

Fermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.

This international-style dark lager works well on its own as an easy-drinking crowd-pleaser—but it also works well as a relatively base for fruit or other flavor additions.

Recorded live at the Alberta Craft Brewing Convention in Red Deer, this panel discussion centers on the ways that creative brewers in the province use locally grown and malted grain to craft unique beers that tell relevant stories for their customers.

North Park founder and head brewer Kelsey McNair shares his approach and various techniques for achieving fully saturated hop flavor in IPA, West Coast pilsner, or any hop-forward style.

From Offset Bier in Park City, Utah, this session-strength IPA—which features the new public hop, Vera—is fresh off a gold-medal win at the Great American Beer Festival.

Join Craft Beer & Brewing and AisleAI for a deep dive into how independent brewers are using AI tools to successfully sell into C-stores. We’ll discuss real-world examples of how you can use data, automation, and “always-on intelligence” to compete in the market and grow your brand like never before.

With its clear and pale look, juicy hop flavors, and balancing bitterness, bright IPA has become an emerging style in New Zealand. This recipe from Mount Brewing in Mount Maunganui showcases an experimental hop as well as Motueka and Nectaron.

This is a go-to recipe for the winter holidays. It’s easy to brew and makes use of cranberries for some seasonal flavor. It also makes a tasty base for experimenting with Renée and various infusions, whether at holiday festivities or just messing around in the kitchen at home.

Founder Matt Storm and head brewer Stefano Annicchiarico share their approach to drinkable and (mostly) dry hazy IPA and hoppy pils, using an array of New Zealand hops and a healthy dose of the experimental U.S. variety they sponsored and named five years ago—Anchovy.

Infusing beer with fruit and other flavors between the tap and the glass isn’t just a relic of a time when craft beer was less mainstream—and, often, more fun. It’s also something you can do at home, today. Ready to get acquainted?

From Eliott Menzies and his team at Altitude Brewing in Queenstown, New Zealand, here’s a recipe for their NZ IPA that won gold in the Juicy/Hazy category at the 2023 New Zealand Beer Awards.

It’s true. Strata has a nephew who is a stud. Breeding stock that is. Most males in the hop world die a sudden death once discovered to be males . . . unless they have something of value for future generations.

Intense, complex, and punchy, the hops of New Zealand are special—so, making the best beer you can with them deserves some special consideration. From Aotearoa, the Land of the Long White Cloud—or Middle Earth, if you prefer—here are specific tips from the brewers who know New Zealand hops best.

Fun to make and fun to eat—and it makes for killer pairings—this cheesecake is a celebration of the season and the classic seasonal beer style.

There’s a deceptive simplicity to cask ale, but for this Seattle brewer, the keys are great ingredients, close attention to the highly manual process, and conditioning for longevity in cask or can.