More than a decade ago, Mark Pasquinelli embarked on a quest to brew the perfect pumpkin ale. Here, he shares his techniques for brewing a fall favorite brimming with malty comfort, rich pumpkin flavor, and an assertive spice profile.
The “Love Handles” department in Craft Beer & Brewing Magazine® is devoted to great beer bars. Here are the three beer bars that we explored in Issue 20 (August/September 2017).
Brewing your best Weissbier includes a series of don’ts: don’t forget the rice hulls, don’t grow up a yeast starter, don’t oxygenate the wort, don’t cold crash. Here’s what to do for a crowd-pleaser of a beer for these dog days of summer.
While more associated with savory dishes, IPA adds layers of flavor to desserts such as this chocolate pain perdu with butter caramel-salted peanut ice cream.
This imperial stout is designed by Weldwerks Brewing Co.'s Head Brewer, Neil Fisher, specifically for aging with roasted cacao nibs and vanilla beans to create a rich, decadent, and complex beer that features notes of bittersweet, dark, and milk chocolate.
Rogue Brewmaster John Maier’s personal palate leans toward classic expressions of intense flavors.
Why bother with sour mashing? Aside from mastering a new technique, the biggest advantage is that you can blend with sour mash.
Steak soaked in an IPA marinade, grilled over an open fire, and served with a tangy chimichurri—what could be more delicious?
The addition of a stainless-steel coolship in 2013 has let Jester King Brewery explore the “living performance art” of 100 percent spontaneously fermented beers.
For most brewers, hops are typically purchased through massive multiyear contracts from far away farms in the Pacific Northwest. But for one rugged brewer in New Mexico, hops harvest is time to hit the trails and canyons of the state’s high country.