The one that started a trend. The Brut IPA from San Francisco's Social Kitchen and Brewery.
An enzyme long used to help make big imperial stouts a little easier on the palate has found a new purpose in an emerging style of IPA. The Brut IPA is a dry—0° Plato—version of the style that was created just months ago and is now spreading like wildfire.
The most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.
After spending just a little time with Sam Masotto and talking beer, it’s hard not to think of the Dr. Jeckyll and Mr. Hyde comparison. The Bethlehem, Pennsylvania-based brewer talks about his appreciation of the classics, but not being defined by styles.
The practice of putting beer into cans has been around for the better part of a century, and although cans are ubiquitous today, it's been a slow march to achieve that level of use.
Kentucky Common is a smooth, drinkable, light-amber beer with much more in common (no pun intended) with Kolsch and Cream Ale and California Common than with Jack Daniels.
Let’s take a walk through the roles hops play during the brewing and fermentation process.
Growing your own hops isn’t always as simple as planting, harvesting, and brewing. For those who want to get deeper into the science, leading to a more fulfilling brewing experience, here are the steps you need to estimate alpha-acid percentage.
The taproom (also home to the original brewhouse) may be the darkest in craft beer, with the black walls, dim lighting, candles, pentagrams, and skulls you’d expect from a brewery run by dedicated metalheads
BJCP Grand Master Josh Weikert is here to make the case for why you should forego some of those monster beers and focus on low ABV recipes.