Heres a recipe from mid-19th-century Scotland that makes a point British milds werent always dark and low strength.
Craft Beer & Brewing Magazine
Mild wasnt always dark, smooth, and low in strength, but that modern incarnation is one well worth brewing and appreciating. Rich in flavor yet drinkable in quantity, mild is a tradition waiting for its next evolution.
Craft Beer & Brewing Magazine
Dry and lively with earthy-herbal hop flavors, saison should be refreshing, with any spicy character better driven by yeast and hops than by actual spices.
Craft Beer & Brewing Magazine
Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticalean unusual wheat-rye hybrid.
Craft Beer & Brewing Magazine
To be a part of the craft beer scene in New Orleans is to be a part of the citys vibrant culture of culinary delights, thoughtful drinks, deeply rooted music traditions, and an emphasis on socializing within the community.
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The happy-hour crowd was once a main source of revenue for many craft-beer bars and breweries. However, the landscape is changing, and event programs such as bar trivia can help these bars and taprooms adapt and cultivate community.
Craft Beer & Brewing Magazine
Great Notion lead brewer Lara Hargrave offers some useful advice for using flavor extracts, graham crackers, almonds, and more in your pastry- and dessert-inspired beers.
Craft Beer & Brewing Magazine
Rather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale.
Craft Beer & Brewing Magazine
Barleywines and wheatwines explore the boldest flavor frontiers of their respective grains. Now, daring brewers are applying that maximalist approach to wine-strength beers brewed with millet, rye-wheat hybrids, smoked malts, and more.
Craft Beer & Brewing Magazine
At San Franciscos Bartlett Hall brewpub, head brewer Nick Mamere has built an award-winning program that includes this porterwinner of GABF silver in 2019, gold in 2022, and one of our Best 20 Beers in 2023.
Craft Beer & Brewing Magazine
While the recipe is big for a Czech pale lagerits really 14 P rather than the typical 12 it drinks well below its strength and makes a bright showcase for that floor malt and ample Saaz hops.
Craft Beer & Brewing Magazine
Las Vegas, NV The World Beer Cup WBC , the largest beer competition in the world hosted by the Brewers Association BA the not-for-profit trade association dedicated to small and independe
The Full Pint
From enchanting drinking experiences to inspirational breweries, Josh Pfriem, cofounder and brewmaster at pFriem Family Brewers, takes us on a rollicking tour through Bavaria, California, New England, and Belgium for his selected six-pack.
Craft Beer & Brewing Magazine
With Great Notions flavored stouts, its go big, or go home. Lead brewer Lara Hargrave explains their approach to building decadent, dessert-inspired recipes from base to adjuncts.
Craft Beer & Brewing Magazine
In the noble quest for variety and character, British maltsters and brewers have been resurrecting and experimenting with previously vanished yet intensely flavorful heritage barley maltsand they are increasingly available to brewers everywhere.
Craft Beer & Brewing Magazine
Gorilla Brewing in Busan, South Korea, shares this recipe for a tart and spicy celebration of a cherished local staple.
Craft Beer & Brewing Magazine
Crisp, dry, herbal-bitter, and clean, this is a lager youll want to have on tap all year longbut especially as the weather starts to warm.
Craft Beer & Brewing Magazine
In craft brewery taprooms, water can play a role in creating the sense of belonging and safety intrinsic to building hospitable community spaces.
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Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
Craft Beer & Brewing Magazine
Take advantage of automation opportunities to improve production, reduce human intervention, and maintain quality and safety in your brewery.
Craft Beer & Brewing Magazine