In the land down under, a local Pilsner brewed with New Zealand hops is gaining in popularity.
New England IPA: The juicy, hazy, and aromatically hoppy beer that is all the rave among craft beer lovers.
We explore three techniques for adding hops to some of your favorite sour styles. Plus: 3 hoppy sour beer recipes.
While the style was once nearly extinct, Gose has been revitalized among craft and homebrewers in recent years.
A sweeter take on a stout that quenches the thirst no matter the outdoor temperatures.
This spring, if you live in maple syrup country, try swapping out your normal brewing water with maple sap.
Explore “autumn seasonal beer.” While the category may be new, pumpkin beers have long been a fall favorite.
A new BJCP style, Brett beer 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.