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Beef Stout Stroganoff
Beef Stout Stroganoff Cooking with Beer by

A few key recipe tweaks—including the addition of an Oatmeal Stout—infuse the finished stroganoff with layers of scrumptious flavor and texture, yielding a balanced yet complex version of a nostalgic comfort dish.

From Sparkleberry Ale to Star Child Pilsner, Breweries Celebrate Pride Month with Special Beers News by

Increasingly, craft breweries are participating in Pride Month by sponsoring events, donating to charities and nonprofits, creating special release beers, or, sometimes, a combination of all three.

Three Beers to Pair with a Lobster Roll Table Mates by

We asked Row 34 beer director Suzanne Hays to select three beers to accompany this simple—yet scrumptious—New England classic.

What Role Does Geography Play in Beer’s Evolution? Two Professors Explore the Answer in a New Book Last Call by

Nancy Hoalst-Pullen and Mark Patterson, authors of Atlas of Beer, shed light on the role geography has played in beer’s global evolution.

Kulmbacher: Strong, Dark, and Hoppy History by the Glass by

Before the proliferation of Pilsner, Germany had Kulmbacher—a strong, dark, and surprisingly hoppy lager.

How Belgium’s Beers Inspire 3 American Brewers Three Threads by

Without Belgian beer and its influence, many brewers wouldn’t have been inspired to brew the so-called farmhouse, funky, sour, and strong beers that we enjoy today.

Trillium Brewing Company’s Secret Stairs Boston Stout Label Approval by

Designer Kevin Cimo’s cross-hatched, pen-and-ink aesthetic for Trillium Brewing’s labels was inspired by Cooks Illustrated magazine.

Mutants and Transformers: A Look into the Future of Craft Brewing Unfiltered by

The rapid transformation and mutation of American craft brewing will undoubtedly persevere in the year ahead. Yet one thing always remains the same: the absence of boredom.