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We tested 5 growlers and 1 mini-keg for their ability to maintain temperature and seal. Here are the results.

This spiced lamb burger, made with a Belgian-style dubbel, tahini, and mint-radish-pistachio salad, adds a savory Middle-Eastern twist to the grilled standard.

Here are 3 easy tests to help you check how clean your glasses are and 3 steps you can take to improve your regimen if you need to.

Wood offers character that no other ingredient or method can match. In fact, you can think of the wood aging process as a whole new ingredient altogether.

Here’s how to get your label creations onto bottles.

It’s never too early to enjoy the rich flavor of beer in your cooking.

Hopheads rejoice during this magical time of year when fresh-hops and wet-hops beers abound.

Stan Hieronymus shares the three keys to brewing successfully with wet hops and the four “rules of hops” that you should understand.

Here’s his sixer, filled with everything from an unhinged smoked bock to a clean gueuze and a resinous IPA for good measure.

Dry yeast has come a long, long way in the past decade, and there are now good dry yeast choices for most broad classes of beer.