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With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.

Lagers are on the rise, and so are light beers and larger packs. Craft beer is looking more like supermarket beer, but there are good reasons why—and is it really such a bad thing?

This homebrew-scale recipe is based on Reuben’s Brews’ popular triple IPA, which also scored a 96 with our blind panel. Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.

Beer? No. Craft? Yes. These drinks outside the beer space have grown exponentially over the past year. They’re hitting their stride. From the sublime to the absurd—and from cider to mead via seltzer and kombucha—here are some of our favorites.

Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.

In this All Access video course, Andrew Kelly explains Aslin's approach to conceiving, developing recipes for, and brewing beers meant to evoke memorable culinary experiences.

Here is Adam Robbings of Reuben’s Brews on the key elements of brewing great, high-gravity, hazy IPAs. Surprise: It doesn’t start with the hops.

What you love to buy and drink doesn’t necessarily correlate with what you prefer to make for yourself. In our Best in Beer 2020 Reader's Choice poll, here's what you said were your favorite styles to brew.

Draft or package? Cans or bottles? in our annual Best in Beer Readers' Choice poll, here’s how you answered the question, “How do you prefer to buy your favorite craft beers?”

Fremont’s audacious approach to fresh-hop brewing produced about 2,500 barrels of the true seasonal last year. Getting 70,000 pounds of fresh hops from field to the brewhouse is no small challenge, but that’s only the start…