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Cherry lambic and a touch of cayenne pepper partner with chocolate in this beer-enhanced take on the traditional French custard.

This recipe from Danny McMahon, the head brewer of Door County Brewing Company (Bailey’s Harbor, Wisconsin) is one of their ever-evolving New England–style IPA recipes.

How do you pair your favorite beer and your favorite dish for maximum enjoyment? Tired Hands Brewery Executive Chef Bill Braun shares some guidelines on how to use beer in your cooking and how to pair those dishes with your favorite beers.

The smooth, sweet vanilla porter in the gastrique balances beautifully with the savory warmth of the steak and the crispy charred kale.

Calibrating your hydrometer is an easy step that will ensure higher-quality beer and more reproducible results with your recipes.

Software programs can be incredibly helpful in calculating measurements needed when scaling up from homebrew recipes to a brewery-sized recipe. Joe Fisher, brewmaster at Man Skirt Brewing, shares his advice.

If eating spicy food isn't enough, try these beers.

Ready to make the move from extract to all-grain? This course is the perfect introduction to building out your DIY all-grain homebrew system.

Here is the recipe for Good Gourd Almighty Gnocchi! Featuring Cigar City Brewing's Good Gourd.

Thanks to a few drain-poured barrels of bad ale, Pilsners were born and became the most popular beer style in the world, showcasing the flavor potential of hops long before the first IPAs came on the scene, but giving brewers no place to hide faults.