Explore “autumn seasonal beer.” While the category may be new, pumpkin beers have long been a fall favorite.
Brett beer is one of the three styles in the new American wild ale category of the new Beer Judge Certification Program and is wide open to interpretation.
Revisit the roots of the original IPA beer style and learn how it has evolved. Plus: Three British IPA recipes.
The Czech pale lager is the newest style to be added to the Beer Judge Certification Program and is perfect for homebrewers.
The good, the bad, and the ugly of beer styles.
Brettanomyces fermentation is just one of the wonders that makes the Belgian Flanders red style so appealing.
Even in a time of on-trend hoppy ales, no beer drinker can deny the staying power of a crisp, malty Munich helles.
Analyzing beer style statistics can help you better understand beer and the relationships between styles.
We turn down the temperature on eisbock — a beer that is freeze-concentrated after fermentation.
Nothing goes with summer like the bottom-fermented helles from Munich and the top-fermented Kölsch from Cologne.
This stout boasts a dark roasty flavor and silky mouthfeel. Oatmeal stout. It’s the right thing to brew.
The aptly named sweet stout shows a balance between sugary sweetness, hop bitterness and roasted malt flavors.
So many beers and so little time. Understand the keys to brewing different beer styles and what techniques, choice of yeast strain, hops and grains will bring out the best in your pint glass. Different beer styles call for different approaches and the Brew Your Own archives will guide you through from Abbey Ales to Witbiers.
This fall get adventurous by going nuts with your homebrewing and you can end up with unique, flavorful beers. Plus: four “seedy” homebrew recipes.
Brewing is better with a buddy, and commercial breweries are increasingly collaborating to release beers that combine their strengths. Plus: four collaborative clones.
Roasty, hoppy, frequently with a healthy dose of caramel sweetness, robust porter is a dark, satisfying brew.
The malt flavors and “spicy” yeast-derived characteristics of tripel make it a wonderful addition to many food dishes, especially seafood and poultry.