Ask the Pros: Brewing “Pumpernickel” Stout with D.C.’s Atlas Brew Works

At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.

By: Josh Weikert

Hanoi’s Standing Bar Has Lake Views, Tasty Snacks, and Lots of Local Craft Beer

From our Love Handles files on the world’s great beer bars: In the characterful Trúc Bạch neighborhood of Vietnam’s capital, Standing Bar is an ideal spot to relax and get a taste of the country’s independent brewing scene.

By: Joe Stange

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Love Handles: Grab Some Singaporean Street Food Before Pints at Smith Street Taps

Video Tip: Brewing Smoky Grodziskie with 100 Percent Wheat

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, highlights the challenges and rewards of mashing, brewing, and drinking their all-wheat grodziskie.

By: Jan Chodkowski

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Video Course: Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Podcast Episode 350: Kelly McKnight of New Belgium Highlights the R&D Behind Some of Craft’s Biggest Beers

Beer as a whole may be navigating rough seas in 2024, but New Belgium has found a map to growth with flavor-forward hazy IPAs in their Voodoo Ranger family. In this episode, lead R&D brewer Kelly McKnight sheds light on the team and process behind these industry-changing beers.

By: Jamie Bogner

Discover Otherworldly Flavor with Alora™

You’re sure to craft the beer of your dreams with this out-of-this-world hop.

By: Hopsteiner (Sponsored)

Video Tip: Harnessing Macro-Oxidation to Accelerate the Aging of Barleywines

Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.

By: Brandon Capps

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Video Course: Building Big Barrel-Aged Barleywines with New Image

Recipe: Wunderkammer Sumac Wheat

The beers of Wunderkammer get their own rustic character via locally foraged ingredients, mixed cultures that include Brett, and a stripped-down, old-fashioned process featuring direct-fired kettles and fermentation without strict temperature control.

By: Vasilios Gletsos

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Brewing Saison: The Taste of Rustic

Brewing Saison: The Taste of Rustic

Whether they’re working in farmhouses or warehouses, today’s saison brewers are united in their pursuit of rustic character. While that goal is abstract, they achieve it via concrete choices about ingredients and process—and the ways to get there are as varied as the brewers and beers themselves.

By: Kate Bernot

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Yvan De Baets Explains Saison’s Greatest Myth: the Yeast

Five on Five: Saison

It may be more story than style, but these five examples inspire the five brewers who recommend them.

By: Craft Beer & Brewing Staff

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Saison: A Story in Motion

Infographic: Shifts in How We Drink

Beer-drinking habits continue to evolve in unexpected ways. Here, we plot a few interesting points.

By: Jamie Bogner

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Infographic: The Craft Top 50, 2023 Edition

Podcast Episode 349: Ryan Speyrer of Parish is Building the Future of Hazy IPA on a Foundation of Classic Hops

Creating compelling yet characterful hop blends in hazy IPA has become a persistent challenge for brewers swimming in a sea of Citra-Mosaic taste-alikes. The solution for Parish head brewer Ryan Speyrer: Dig into the library of hop classics to deploy blends that are as familiar as they are futuristic.

By: Jamie Bogner

Recipe: Three Taverns Pilsen Liberation

From Three Taverns in Decatur, Georgia, we share a recipe for a hop-forward, triple-decocted, Czech-American lager that celebrates a notable piece of history.

By: Neal Engleman

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Podcast Episode 281: Three Taverns Applies Belgian-Inspired Creativity to Traditional and Evolving Styles

Video Course: Building Big Barrel-Aged Barleywines with New Image

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

By: Brandon Capps

Podcast Episode 348: Keys to Successful Beer Fermentation with White Labs, Russian River, and Beachwood

Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.

By: Jamie Bogner

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Building Big Barrel-Aged Barleywines with New Image

From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.

Brewing Historically Inspired Smoked Beers with Our Mutual Friend

Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability.

Mastering Cold IPA

The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.