In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.
Move over, barley. Make room for some exciting new grains.
In the right hands, normally unwelcome microflora deliver ales that challenge the senses and stir the soul—quite the accomplishment for creatures we can’t even see.
If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.
Bottle priming is just as ripe for experimentation as all other aspects of brewing. Consider these 4 alternatives.
These beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.
Berliner Weisse is an incredible “gateway” sour beer—approachable, fresh, and light. And brewing one can be easy! Here’s how to get the clean lactic acidity of Berliner Weisse in just a couple of days—or, if you’re impatient, even a few seconds.
Grab your favorite coffee stout and head for the kitchen to try this incredible brunch recipe.
Geoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.
Charles D. Cook talked to five respected Belgian brewers and blenders about new approaches to fruited lambics, developed to meet the rising demand for sour brews.