I'm proud to share a project that I have been working hard and diligently on over the past few months with my team over at Bison Organic Beer. Meet The Beer Wagon–a community-focused, sustainable mobile beer garden that donates 100% of its profits to local charities. And we need your help! 
We performed a major server upgrade on 25 August 2024 which led to some older Mac’s (OSX 11 or earlier)
Learn how a pilot system can help you diversify your taproom offerings and keep your taproom fresh and engaging.Read the full article on beerandbrewing.com
Using eco-friendly can carriers, your brewery can reduce its carbon footprint while using a format that’s both durable and convenient for your customers.Read the full article on beerandbrewing.com</p
Now that hazy IPA is ubiquitous, brewers are working harder than ever to make novel examples that stand out in the crowd. From hopping to yeast selection, here’s how a few of the pros are leaving their unique thumbprints on the style.Read the full article on beerandbrewing.com
Oak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.Read the full article on beerandbrewing.com
Adapted from a book of Ukrainian folk recipes, here’s one for a traditional homemade kvass made from rye bread, sugar, some raisins, and a slice of lemon.Read the full article on beerandbrewing.com
At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.Read the full article on beerandbrewing.com
This German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.Read the full article on beerandbrewing.com
From Beachwood Brewing in Los Angeles, El Verano is a traditional Belgian-style saison with a multigrain twist. This beer won bronze at the Great American Beer Festival in 2012, the brewery’s first year in operation—and Beachwood has taken home at least one GABF medal every year since.Read the full article on beerandbrewing.com
From Aslin Beer in Alexandria, Virginia, here’s a homebrew-scale recipe for the watermelon version of their paleta-inspired El Frutero, featuring additions of sea salt, habañero, and lime.Read the full article on beerandbrewing.com
Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.Read the full article on beerandbrewing.com
These leading brewers and great friends from Brooklyn Brewery and Russian River share what they’ve learned from brewing new beers with the African grain fonio.Read the full article on beerandbrewing.com
This Pittsburgh brewery’s initial journeys into fruit had lanes both classic and modern, with mixed-culture foeder creations as well as juicier, acid-forward American fruit beers. Now, however—as the team deepens its repertoire in food and flavor science—Cinderlands is remixing the program with fruited riffs on their most popular and sessionable styles.Read the full article on beerandbrewing.com
The brewmaster and the co-CEO of this Midwestern stalwart respect their brewery’s three and a half decades of tradition—but they also test assumptions while tackling new beers that reflect today’s trends.Read the full article on beerandbrewing.com
This Cleveland brewery takes an intentionally small and sustainable approach to making creatively fulfilling beers, and it all starts with the flexibility of their 10-barrel brewhouse. Read the full article on beerandbrewing.com
From our Love Handles files on the world’s great beer bars: The 16 Tun offers a range of New Zealand’s better craft beers in one harbor-side spot in Auckland.Read the full article on beerandbrewing.com
For many of us, hop aromas are just about the most impenetrable of all smells. Yet understanding more about how the brain works with aromas can help us to make and enjoy really delicious beers.Read the full article on beerandbrewing.com
Looking for the best reads to elevate your brewing game or deepen your love for beer? These six must-read books should be on your shelf.Read the full article on beerandbrewing.com
With thanks to Brian Grossman, Scott Jennings, and the production team at Sierra Nevada in Chico, California, and Mills River, North Carolina, here’s a homebrew-scale recipe for their fresh-hopped annual throwback.Read the full article on beerandbrewing.com
Making sweet dessert meads isn’t particularly difficult in and of itself, but building drinkability and balance into big flavors and high finishing gravities poses challenging flavor questions. Florida’s Brewlihan answers them with beautifully structured meads that find balance through the flavor triangle. Read the full article on beerandbrewing.com
This week I take a look at some of the new no-boil beer kits that have entered the market and
Not every beer needs to chase the latest trends and tech—consider Sierra Nevada’s Celebration IPA, the fresh-hopped seasonal that remains reassuringly old-school. here, chief brewer Brian Grossman explains how the team works to keep its profile consistent in the face of changing tastes and changing hops.Read the full article on beerandbrewing.com
Marcus Baskerville, former head brewer and co-owner at Weathered Souls in San Antonio, shares this recipe for the richly layered, Caribbean-accented imperial stout that was one of our Best 20 Beers in 2023.Read the full article on beerandbrewing.com
From cocoa to coconuts via lactose and long boils, brewers are shaping today’s dessert stouts for easy appeal. Just don’t say they’re easy to make.Read the full article on beerandbrewing.com
This extract-based wee heavy recipe offers the chance to try boiling down some wort in the kettle to develop caramelization and deeper malt flavor.Read the full article on beerandbrewing.com
’Tis the season... Shaun Kalis, cofounder and brewer at Ruse Brewing in Portland, Oregon, shares this recipe for a fresh-hopped version of their bright, West Coast–style, Mosaic-heavy IPA.Read the full article on beerandbrewing.com
I had the rare opportunity to travel around Central Europe a few weeks ago and while it was a vacation
Lager is anything but a minimalist pursuit for the head brewer of Philadelphia lager stalwarts Human Robot. Flavor and character are primary focuses, and the brewery achieves those with all the tools in the toolbox—interesting ingredients, customized approaches to decoction and other processes, and a variety of fermentation profiles that maximize different types of expressions.Read the full article on beerandbrewing.comSometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.Read the full article on beerandbrewing.com
At Bauman’s Cider in Gervais, Oregon, owner and cidermaker Christine Walker prefers to bottle her ciders as single-varietals whenever the harvest makes it possible—and this one features the red-fleshed Mountain Rose apple, native to Oregon.Read the full article on beerandbrewing.com