Professional craft brewers weigh in on their favorite farmhouse ales from near and far.
Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter.
The Schwarzbier is similar to a lightly roasted coffee, with a low alcohol content, and much more restrained in flavor than a Munich Dunkel. Longtime homebrewer Josh Weikert walks you through the process!
Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.
Through trial and error with three base beers, The Rare Barrel’s Jay Goodwin creates award-winning sour beers.
When braised in beer, pork belly is delectable and tender and a dish that’s nothing short of to-die-for. Combine it with the cheesy grits for a meal that’s guaranteed to please.
Head retention is crucial to the flavor of your beer, and learning to adjust it based on your grain and hops bill is important. Longtime homebrewer Jester Goldman has some tips to get you started.
Everybody’s brew setup is different, based on a number of factors. We asked our readers to send in their own setups and are excited to share this one with you!
Fonta Flora’s mixed-culture wild ale recipe uses 40 percent local raw wheat and local fruit.