Recent Articles

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.

From our Love Handles files on the world’s great beer bars: In the home of Bollywood, local fans of craft beer and burgers dance for this casual, cozy outpost.

Fork & Brewer’s all-Riwaka take on New Zealand’s signature beer style is clean and crisp, with a lean malt base that allows the pronounced tropical-hop character to truly shine.

Here’s how you can expand the distribution of your craft beer with data-driven selling stories.

In the world of brewing, we can precisely measure and define certain things—and those things don’t have a whole lot to do with how we smell, taste, and feel about beer.

Inspired by the festive, seasonal releases from Düsseldorf’s altbier breweries, this sticke recipe takes what’s great about altbier and kicks it up a notch for special occasions.

You can make medal-winning helles and modern West Coast hoppy beers many different ways, but for the head brewer of this suburban Seattle brewpub, there’s no rushing the mash and no substitute for time in fermentation and conditioning.

Altbier is the perfect style, and you can’t improve upon it... but sometimes you need to push the envelope.

From the Hércules brewery in Querétaro, Mexico, here’s the lowdown on Pueblito, the export stout that won gold at the 2024 World Beer Cup—including the brewery’s German-inspired method for bottle-conditioning, which kept the beer in top form at the judging table.

Now is the perfect time to craft robust beers—from barleywines and imperial stouts to other high-gravity styles—that stand up to the season. Check out these must-have tips for brewing these high-strength, winter-ready beers.

Ashleigh Carter, cofounder of Denver’s Bierstadt Lagerhaus, focuses solely on lager in her own brewing, and she’s drawn to those with similarly singular approaches. Her chosen six-pack honors intentional commitment to a style, to a single beer, to presentation, and to experience.

Reach for a bottle of local craft cider and embrace the flavors of autumn with this dish, which pairs well with sides such as butternut squash, sweet potatoes, or roasted turnips.

Years of iteration combined with several stints interning at a Franconian brewery helped hone Howe’s approach to flavorful, fulsome lager—and the counterintuitive methods rooted in an older style of German brewing contribute to a character that’s difficult to achieve any other way.

From Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-­baked mash.

Here’s how brewers are using verticalized AI solutions to gain a competitive edge in a rapidly changing market.

When beer gets high enough in alcohol content, it can pose a threat to can lining and affect how we perceive carbonation. In this clip from their video course, River North founder Matt Hess explains how and why they bottle in glass and adjust for carbonation.

Can barley farming practices help mitigate the increased risk from climate chaos? And how can breweries articulate the value of regenerative practices in their beer? In this conversation with New Belgium and Bell's environmental program director Walker Modic, farmer and brewery owner Derek Heersink, and Proximity Malt commercial director Zach Gaines, we ponder the answers to those questions and more.

There are many kinds of dark beer around the world, but there’s one that stands out as profoundly different from the others—and it features a deep, caramelized flavor that can only come from a nice, hot oven.

Russian River cofounder and brewmaster Vinnie Cilurzo shares this recipe for a beer to celebrate the 25th birthday of one of his favorite hops.

In this special episode, recorded out in the experimental hop fields of Perrault Farms, Russian River’s Vinnie Cilurzo and hop breeder and grower Jason Perrault tell the story of Simcoe—from the early days of breeding through its near disappearance to the current context, where it’s used in Pliny the Elder in modern flowable formats.