From our Love Handles files on beer bars we love: The two-centuries-old Whitelock’s Ale House is the jewel in the beer crown of Leeds, England.
From the famously soft water to whole-cone hops and extraordinarily long maturation, the brewmaster at Budvar delights in all the details that shape one of Czechia’s most popular beers.
From our Illustrated Guide to Homebrewing, here’s what you need to know about packaging—the key step that transports beer from the fermentor to your face.
From Reuben’s Brews in Seattle, here’s a recipe for a modernized take on amber ale that features plenty of hops in the whirlpool and a broad, malty foundation.
Whether they’re smooth, malty throwbacks or hop-drenched progressives in crimson tuxedos, here are some of the best American amber and red ales we know.
“Paragon is our barrel-aged barleywine produced like a vintage,” says Mike Murphy, brewmaster at Lervig Aktiebryggeri in Stavanger, Norway. “Every year is the same but slightly different due to blending, subtle differences, and other variables. We stick to the same base recipe, and the yeast [and] aging do the rest.”
An American brewer in Norway inspired by English flavors is producing some of Europe’s most sought-after barleywine, with a new blended vintage appearing once a year. Here, brewmaster Mike Murphy explains the philosophy behind Paragon and offers practical tips for brewing your own.
From our Love Handles files on beer bars we love: This community-minded, audiophile bar stacks the walls with vinyl and the taps with quality.
From high-gravity brewing to pushing new techniques in quick-soured fruit beer, Monday Night brewmaster Peter Kiley isn’t afraid to tackle difficult projects that make life easier on his team of brewers—as long as quality remains the number-one focus.
This has all the makings of one of the world’s great beer-and-snack combinations—spicy-earthy Mexican flavors and zesty American pale ale.