Butch Heilshorn and Alex McDonald, cobrewers at Earth Eagle Brewings of Portsmouth, New Hampshire, are giving their customers’ palates a more adventurous experience with beers that replace hops with other less common ingredients.
After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.
We’ve added a clever twist to the popular comfort food with crispy dumplings made with amber ale.
San Diego brewing legend Tomme Arthur embraces the Belgian disdain for beer styles in a continentally inspired six-pack.
From simplest recipe to myriad outcomes, flexible parti-gyle style.
In this French classic, we’ve paid homage to an Old-World tradition by tweaking the flavor with a New-World beer.
Water adjustment can make the difference between a good beer and a great beer if it is done right.
If you want nothing more than a day spent tasting local brews and stuffing your face with sizzling bacon, these events are for you.
An unapologetic celebration of hops bitterness, flavor, and aroma, Imperial IPA showcases all that "Humulus lupulu"s has to offer.
Ska Brewing Cofounder Dave Thibodeau generously shared this recipe for one of Ska’s rotating, seasonal stouts.