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  20 Tips for New Brewers

  We ask retail shops for tips to help new brewers improve their beers and brewing process. From cleaning to ingredient choice to technique

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  Brewing Smoked Beers: Tips from the Pros

  Brian O’Reilly (Sly Fox), Andrew Brown (Wynkoop) and Curtis Holmes (Alaskan) discuss the specifics of brewing smoked beers.

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  Going Pro Roundtable

  Interested in going pro at an existing craft brewery? Seven professional brewers talk about what it takes to make the transition from hom

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  Anatomy of a Commercial Clone Recipe Kit

  Take a look inside the process of making a clone beer kit. We ask commercial kit producers — and the brewers of the beers they cloned —

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  Organic Brewing: Tips from the Pros

  Amelia Slayton (Seven Bridges), and Steve Parkes (Wolaver’s) put forth their case for making beer from  organic ingredients.&n

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  Evaluating Hops: Tips from the Pros

  Larry Sidor (Deschutes), Mitch Steele (Stone) and Dr. Val Peacock (Anheuser-Busch) all agree that the best way to evaluate hops isn’t scie

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  Growing Hops

  You brew your own, why not grow your own?

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  Barrel Aging: Pro Brewer Roundtable Tips

  A roundtable discussion among professional barrel users.

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  Spicing Beers: Tips from the Pros

  Arnie Johnson (Marin Brewing), Eric Rode (Tommyknocker) and Will Meyers (Cambridge Brewing) explain how to spice up your beers. From wits to

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  Open Fermentation: Tips from the Pros

  Ollie Lagomarsino (Anchor), David Geary (D.L. Geary) and Steve Dresler (Sierra Nevada) open up about open fermentations.

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  Two Ancient Brews

  What’s old is new again. Dogfish Head Brewery has been brewing Midas Touch, a beer based on the residue found in an ancient urn, for years.

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  American Amber: Tips from the Pros

  John Harris (Full Sail), John Trogner (Tröegs) and John Hiiva (Steamworks) explain how to put the amber into your American ale.