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Pucker up! A Skid-Mounted Brewhouse from Blichmann Engineering may be just what you need to dial in your kettle-soured beers.

Are you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.

MadeWest Brewing in Ventura, California, won GABF gold in 2018 and silver in 2019 for its flagship blonde ale, Standard. Mike Morrison, cofounder and head brewer, sketches out its origins and lays out the schematics of this extraordinary ordinary beer.

Few experiences in brewing are more rewarding—or make for better practice—than bringing some undersung, underloved, old-fashioned beer styles to life in your own brewhouse. Josh Weikert makes the case for learning, drinking, and brewing the canon.

Enjoy carefully curated, cared-for beers with brunch in Beantown.

These Jester King alumni searched for the perfect place to make the beer they envisioned, with wild yeast and ingredients sourced from within a few miles. Now, they guide their fermentations to produce beers that balance flavor and character.

Here is Annie Johnson‘s partial-mash recipe for an English-style barleywine, getting classic depth from judicious caramel malts and east Kent Goldings hops.

Through its Dankful IPA, Sierra Nevada Brewing is committing at least $1 million this year for nonprofits supporting communities in need.

Marcus Baskerville, head brewer and cofounder of Weathered Souls in San Antonio, shares practical advice on selecting and preparing spirits barrels—including inspecting, rehydrating, purging, and filling them full of big, chewy stouts.

Whether English or American or breaking new ground, barleywines are the Cadillacs of the ale world. Can you brew a great one with extracts? Of course you can. Annie Johnson breaks it down in our ongoing series on extract-brewing exceptional beers.