Looking for a different take on cooking with beer? Try this Asian-inspired dish that uses Vegemite, which is made from leftover brewer’s yeast.
Three metrics will help you develop familiarity with your equipment and brewing process so you won’t just make great beer, but you’ll make the great beer you planned, right from the start.
Effectively working with mixed-culture fermentation and barrel aging can be a tricky, time-intensive business. Three of the industry’s best offer their insights.
Your brew buddy just emailed you the recipe for his or her award-winning American pale ale. You eagerly open the file and discover it’s an all-grain recipe. But you brew from extract. What now?
Try your hand at stein brewing with this recipe from Tyler Clark at The Libertine Pub in Morro Bay, California.
In four steps, you can adjust your beer recipe and process to transform a decent beer in your arsenal into a solid 10.
This beer-infused brown butter sauce and agnolotti, a type of pasta typical of the Piedmont region of Italy, is sure to be a crowd pleaser.
While the original gravity of this pale ale is right in line with American pale ale, the hops load is more akin to American IPA.
Use a Belgian-style wit to create a great dipping sauce for these pot stickers.
Tara Nurin (official historian of the Pink Boots Society) explores the history of women and beer from prehistoric times up through Prohibition.