Brewed on the edge of the Mojave in St. George, Utah, Silver Reef’s Más Fuego Rauchbier won gold at the World Beer Cup last year. Here’s what goes into the elegant smoked beer that’s gained a following among brewers and other beer-savvy visitors to Las Vegas.

If you already grow your own hops and culture your own yeast, why not make your own malt? All you need is raw barley, water, time, and some TLC.

Try this stepped-mash protocol for those beer styles, such as Pilsner, Märzen, Bock, and other Continental lagers, that can benefit from a more involved mash schedule than a single-temperature infusion mash.

You don’t need an industrial Japanese brewery—nor even an all-grain homebrew system—to make a clean, light-bodied, refreshing rice lager ideal for sushi and summertime.

Bottle priming is just as ripe for experimentation as all other aspects of brewing. Consider these 4 alternatives.

Here’s a basic recipe for homebrewed hard seltzer—a blank canvas for an infinite variety of flavorings.

Cy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.

From toasted and sweet to creamy and fresh, coconut adds a new flavor dimension to these beers.

This modified Weldwerks Juicy Bits recipe (which is in no way created by, endorsed by, or otherwise affiliated with the brewery) has your favorite juicy aromas and infuses THC for a pleasant focused body high.

Great lager depends upon exacting attention to details—and not only when it comes to fermentation, and conditioning. Here, we climb the decks of brewhouses specifically designed with lager in mind to better appreciate what makes them different.

From a word on water to dry hopping, fining, and carbonating, cofounder and head brewer Evan Price shares an overview of Green Cheek’s process for West Coast–style beers.

Here's a nifty way to cool your wort to 65°F (18°C) in the summer when the tap water is considerably warmer.

Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.

Try this homebrew-sized interpretation of a Gose, soured with Latobacillus bacteria before the boil.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, explains the thinking behind using different chloride-sulfate ratios for their West Coast pilsners, IPAs, and double IPAs.

Mashing is what turns regular malted barley into the wort that ultimately becomes beer. And as with most other aspects of homebrewing, there are as many ways to mash as there are brewers.

Grouse Malting packages their gluten-free malted grain in weights suitable for both home and commercial brewers.

Even if we pay lip service to the ideal of the Reinheitsgebot, we often overlook it every time we bottle: priming with corn sugar is a clear violation. Take an example from German brewers and keep it legal with a technique called kräusening.

American Ian Hoke has discovered that homebrewing abroad presents many challenges and opportunities.

It’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.