In our 2017 Gear Guide issue (April/May), our editors tested and reviewed a homebrew-scaled brite tank and two products that help with packaging your beer. Here are the results.
Pro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA.
We’re putting our cards on the table: We’re 100 percent employee-owned.
Eisbock is a smooth, rich, intense beer that is perfectly suited to sipping on a cold winter night. To be on the safe side, though, you’ll want to start brewing it now. Here’s how.
A peach IPA is the perfect culinary inspiration for this bright, light, and flavorful salad.
This recipe from Boston-based Trillium Brewing’s Cofounder and Brewmaster, Jean-Claude Tetreault, uses New England malt and honey. To give your version its own terroir, source your malt and honey locally.
Whether you’re drinking beer to make the long, cold winter bearable, or enjoying a pint on a patio on a warm summer day, these are the spots that have helped this Michigan city earn the name “Beer City USA.”
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