Without malt, beer would be lifeless and flat. Hops bitterness only works in balance with malt sweetness, and yeast requires sugars and nutrients for fermentation, both of which malt-based wort offers. Here's a malt primer.
By creating ingredient-focused beers that accentuate the flavors he finds in beers, BRU’s Ian Clark creates beers that reflect his culinary mindset.
Hazy beer is usually more cosmetic than catastrophic. But if you find that your homebrew is consistently cloudy, look into one of these common culprits.
In this riff on the michelada cocktail base, we marinate chicken in beer and lime juice, then serve it with a sweet beer-chili sauce.
Pilsner is potentially the most popular beer category in the United States—among brewers, anyway. Here, six brewers explain what draws them to pilsners.
A malty Märzen adds body and depth to this seafood dish.
Trevor Rogers and Linsey Hamacher, co-owners of de Garde Brewing, chose Tillamook, Oregon, for their brewery and tasting room after collecting yeast samples from Oregon’s coastal areas.
Brewing with mushrooms is just one way that craft brewers are using to impart a "taste of place" to their brews.
From flooded kegerators to midnight wet vac rentals, anyone who kegs his/her homebrew has probably encountered a leak at some point.
With a focus on spontaneously fermented beer, Mystic Brewery Founder Bryan Greenhagen embraces the risk and reward of wild yeast to create distinctly American beer.