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The R&D director of the Chicago-based yeast purveyors combines her brewhouse experience with years of lab work in yeast genetics to help brewers understand how yeast does—and doesn’t—create stable haze.

Courtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.

Attention, glorified janitors! Here are tips on how to work smarter (not necessarily harder) to streamline and refine your cleaning, so you can get back to brewing (better) beer, more quickly.

They’re not the stars of the show, but there are important considerations for hops and yeast selection when brewing a Munich-style helles. Altstadt head brewer Craig Rowan shares his recipe advice.

At-line analytical tools can be a huge asset for smaller-scale breweries. Here’s how.

After collective decades in beer, the team behind Foam Brewers are running their own show—and drinkers are seeking them out. “We never promoted anything; we just delivered,” says brewmaster Todd Haire. “If that travels by word of mouth, then that’s cool.”

Are you ready for this one, lager nerds? In this discursive but detailed video course, Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski talk smoked beers, pre-Prohibition lager, cereal mashes, decoctions, and much more.

Minnesota’s Surly Brewing has a reputation for brash and unapologetic beers, but head brewer Ben Smith is exploring ways to maximize flavor in IPAs by doing less, not more.

We asked five brewing pros about their most beloved Belgian beers—any style, as long as it’s made in Belgium. Here’s what they recommend.

In various places around the world, brewers are choosing to limit their choices and root their beer in its place. In the first part of a triptych, here’s a look at Norway’s Eik & Tid and its kveik-fermented, oak-aged, mixed-culture raw ales.