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Our columnist Jester Goldman has some tips on how you can make the most out of homebrewing as the temperatures drops.

What is this thing we call a Milkshake IPA? How do you make one? Should you (or anyone else) make one? Josh Weikert examines these questions and gives you guidelines for making your own—if that’s a path down which you choose to go.

The California Common is rumored to be the only indigenous American beer style, and its hybrid nature makes it an interesting and delicious beer to reach for in the late summer months.

Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast answers the question: are hops poisonous for dogs?

The American Stout, like all stouts, is notably roasty, but much like the American (Robust) Porter it also allows for significant experimentation with hops.

Known for two distinct and different styles—the fruited Berliner and the adjunct stout—Jonathan Wakefield has carved out a niche in southern Florida with his flavorful, culinary-inspired brewing.

Jamie Bogner sits down with four-time Philly Beer Scene Brewer of the Year Jeremy Myers of Neshaminy Creek Brewing Company.

Here are some gift ideas from our resident homebrewing columnist. The homebrewer in your life can always use some new or upgraded equipment, and this is the perfect time of year to make it happen. Be generous and you’ll almost certainly sip the rewards.

Certified Saké Advisor Jeff Cioletti as walks you through the history and process of creating saké.

If you want to brew a great stout you need to know about yeast health and pitch rate. In this tip of the week Three Four Beer Company Head Brewer Linsey Cornish talks specifics.