Recent Articles

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A peach IPA is the perfect culinary inspiration for this bright, light, and flavorful salad.

This recipe from Boston-based Trillium Brewing’s Cofounder and Brewmaster, Jean-Claude Tetreault, uses New England malt and honey. To give your version its own terroir, source your malt and honey locally.

Whether you’re drinking beer to make the long, cold winter bearable, or enjoying a pint on a patio on a warm summer day, these are the spots that have helped this Michigan city earn the name “Beer City USA.”

You can't make great beer without being a great beer evaluator. Join Josh Weikert as he shows you how to become the best judge you can be

If you like lambic and gueuze, then maybe turbid mashing is for you.

When bottles of Boston Beer’s Millennium made it onto a rare-wine auction list, you could say that more than a few wine lovers’ heads were turned.

Here we’ve used Amarillo, Chinook, and Nugget to create an American saison with a bright pineapple and blackberry flavor and a distinct resiny Nugget aroma.

In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a couple of mash tuns (and one mash paddle) and the Ruby Street Fusion 25, an integrated brew system. Here are the results.

This raspberry and cherry sour has won several awards for pro-brewer-in-planning Geoff Coleman, including Best of Show at the 2015 Colorado State Fair and a Gold Medal at the 2016 Big Beers Festival.

No-chill brewing is a water-conservation technique developed by pioneering brewers in Australia. Here are 6 tips to get you started if you want to give it a try.

Brewers have often used pH to describe the sourness of their beer, but recent research has shown not only that titratable acidity correlates more closely to perceived sourness, but that additional factors are also important. Stan Hieronymus elaborates.

ESB is distinctly English, with significant malt complexity (though usually of the lower-Lovibond variety), a fairly high IBU-to-gravity ratio, and English flavor/aroma hops and yeast strains. Here’s how to make your best one.

Saison + lemon + orange + ginger add up to a pop of summertime excitement for salmon filets.

Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.

The beers Will Meyers enjoys the most (and most often) reflect his love of flavorful low ABV beers that one can drink in quantity yet express with complexity.

Recipes for the most intensely malty beer styles—think English barleywine or German doppelbock—may call for kettle caramelization to provide a rich celebration of malt character. Here’s how and when to try it.

Here’s a great summer meal to grill and enjoy in the backyard.

Trying to decide between using whole beans or ground coffee? Here are some of the pros and cons.

We asked five PNW brewers whether they consider “Northwest-style” IPA its own subcategory of the IPA family. Here’s what they had to say.