When it comes to smoked malt, there are far more options for all-grain brewers than for those who rely on extracts. This partial-mash recipe maps out just one way to get it done.
Ben Edmunds, cofounder and brewmaster of Breakside Brewing in Portland, Oregon, shares his insights on how to build and maintain a methodical quality program that can take your brewery’s beers from consistently good to consistently excellent.
Our cofounder, editorial director, and host of the Craft Beer & Brewing Podcast shares his standout beers and moments from the past year.
The Manchester, England–based beer writer and founder of Pellicle Magazine shares his favorite beers from the past 12 months.
Don’t let them tell you an extract brewer can’t brew a good rauchbier. While smoked-malt extract is a rarity, there are ways to get creative with our smoke and dial it in to make a lager that can convert the skeptics.
The New York City–based writer, tarot enthusiast, author of the Hugging the Bar newsletter, and noted metalhead shares her beery high points from the past year.
One of the most influential and incisive voices in beer, the force behind Dontdrinkbeer and the Malt Couture podcast, has been leaning into nonalcoholic beer over the past year as he battles cancer. Here are his greatest hits.
Firestone Walker Brewmaster Matt Brynildson, Omnipollo cofounder Henok Fentie, and FrauGruber cofounder Enzo Frauenschuh explore international approaches to brewing and collaborating on barrel-aged stout, from recipes to aging conditions, barrel choices, adding adjunct ingredients, and more.
Pubs, bars, and cafés are crucial to the experience and community of craft beer and a vital link between maker and consumer. Here are your 20 favorites in 2024.
A winter warmer or an oatmeal stout contributes a touch of sweetness, while the gruyère cheese helps this sandwich—ideal for post-holiday leftovers—stand up to a full-bodied beer.