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Courtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.

Jim Crooks, master blender at Firestone Walker Barrelworks, describes the process of tinkering with elegant beer recipes to get the desired complexity and character after months or years of maturing with yeast and bacteria.

Just how much farmland does it take to grow the hops in that case of hazy IPA? Here’s some quick math to see just how many acres it takes to produce our beloved beers.

The serial collaborator from Oceanside, California, discusses the techniques he’s honed to build balanced flavor with energy and flair in intensely adjunct-forward beers.

Over the years at Firestone Walker, Matt Brynildson has brewed several heralded stouts—including Nitro Merlin, named one of our Best 20 Beers in 2020. Here, he walks us down that path of iterations, from gateway beers to what’s around the next corner.

From our Love Handles department for beer bars we love: In Japan’s eclectic and hectic drinking scene, Watering Hole remains a Tokyo craft-beer pioneer.

From cask-centric Machine House in Seattle, here is a homebrew-scale recipe for their Dark Mild—a rich, session-strength ale ideal for cask-conditioning yet sturdy enough for kegging or bottling.

Does slow, subtle cask ale still have a place in today’s variety-driven, can-cluttered American scene? Along with a primer on the gear and vocabulary, here’s why this is an endangered tradition this side of the Atlantic—and why it refuses to die.

In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.

The most important step in brewing with coconut is ensuring that this special ingredient is of the highest quality.