Look for a bold, spicy stout (an imperial stout or an espresso stout) to stand up to the hoisin in this recipe.
The Rauchbier is a smoky style of lager that has some surprising ingredients. Longtime homebrewer Josh Weikert walks you through the steps to make your best.
Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.
Despite the fact that we put no style restrictions on the five brewers we asked, every one came back with an imperial stout. Read on to see what these brewers are drinking when they’re not drinking the beer they make.
It’s not uncommon to incorporate rum or bourbon in bread pudding, but in this case, we use an imperial stout for an added bit of decadence. The high alcohol content adds a bit of bite, complementing the sweetness of the dessert.
Experimenting with your brewing is a great way to ramp up your game, but one way to really know how well you’ve done is to get others to help you by participating in a blind-tasting panel. Longtime homebrewer Jester Goldman walks you through the basics.
Multiple step mashes can produce different flavors in your beer by breaking down different proteins. We discuss the ins and outs in this video tip of the week.
Check out a few craft-beer alternatives (both abroad and in the United States) that celebrate the Irish.
Josh Weikert, a regular and prolific Craft Beer & Brewing Magazine® contributor shared his brew set up with us. Now we know how he can produce so much beer and why he has so many great beer recipes!
