Brad Smith explains why many beers brewed with extract come out darker than you might expect.
Regardless of its origin, the Reuben sandwich is delicious and made even more so with our ale-soaked sauerkraut.
When you get tired of the onslaught of coriander, orange peel, and wheat in the spring seasonals, you’ll be very glad you have this dry, malty strong lager in the refrigerator.
Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.
In this over-the-top tuna and crab sandwich, the bitterness of an IPA counters the sweetness in the crab and the fat from the crab salad.
Experimenting is a great way to learn more about the brewing process, make modifications to recipes, and test new methods. Long-time homebrewer Jester Goldman walks you through the basics of setting up an experiment.
Everybody’s brew setup is different, based on a number of factors. Craft Beer & Brewing Magazine® contributor and blind-tasting panel judge Jester Goldman shared his brew set up with us!
Blackberry Farm Brewery Head Brewer Daniel Heisler’s saison recipe pays homage to the traditional beers of the Wallonia region of Belgium.
Whether or not you have a farmhouse, you can brew these interesting farmhouse ale styles.