This New England–style IPA from Maplewood Brewery and Distillery in Chicago, Illinois, is a local favorite.
Learning to adjust your mash temperature and thickness based on the beer you're brewing will bring out the right flavors in your malts, resulting in better-tasting beer. We show you how in this video tip of the week.
In every small brewery in the West African nation of Benin, beer is prepared daily and consumed shortly after. It’s called tchoukoutou, is made only by women, and, as correspondent Noland Ryan Deaver discovered, is steeped in tradition, flavor, and pride.
Once nearly extinct, both American and German breweries have saved this beer style, which can now be found on any number of tap lists and shelves. That's a wonderful thing, because it can be a fantastic beer.
Rudi Ghequire, the brewmaster of Rodenbach recently sat down with senior editor John Holl to share his thoughts on the sensation of balance. They also discuss tradition, time, and what's wrong with some of today's sour beers.
As more breweries open and more craft customers have kids, it’s becoming more and more common to encounter little ones in tasting rooms. Good idea? Bad idea?
When brewing without hops, you'll want to be sure to use the right ingredients. Josh Weikert has some tips for adjusting your recipe in this video tip of the week.
Three Four Beer Co. Co-owner and Head Brewer (and former Odell and Horse & Dragon brewer) Linsey Cornish offers five tips for brewing great stouts and porters.
It's hop-forward, like most IPAs, but it makes use of its grist in a more obvious and substantial way than traditional IPAs. Rye is an excellent brewing grain that you should probably be using more of in general.
What's the difference between porter and stout? long, quiet eras in brewing history have washed out the distinctions between the two styles, insofar as they ever were significantly different to begin with. Josh Weikert wades into to dark waters.