This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.
Catch the homebrewing bug (or pass it along) with this easy-to-modify wheat beer recipe that can be personalized with hops, fruit, or spice additions.
Grape must—either a canned concentrate or direct from a local vintner—mingles with Belgian yeasts to create a magical Saison with little extra effort.
Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.
Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.
This 2.4 percent ABV Porter is packed with nutritious—and tasty—ingredients like flaxseed and figs intended to help boost a new mom’s milk supply.
Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.
Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.
Brewing a Pale Ale with Idaho 7 “hop hash,” a hop supercharger added in the kettle or whirlpool for more potent hop character with less muddiness.
Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.
Take advantage of winter’s low ambient temps by brewing a pre-Prohibition Cream Ale in preparation for the lawn-mowing days to come.
A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.
This big, dank Double Brown Ale recipe commemorates California Governor Jerry Brown, who has signed four homebrew bills into law.
For a boozy Winter Warmer that’s ready to drink in time for the coldest weather, brew this “Old Burtonish Ale” now.
Inspired by a professional collaboration, this Strawberry Milkshake IPA recipe uses fruity Citra and Mosaic hops, white wheat malt, oats, lactose, and strawberry puree.
Squeeze the most out of your brew day with this tasty sour, made with malt extract, Magnum hop pellets, and leftover hot liquor tank water.
Give a flavorful twist to a simple lager recipe from the “Barrel Master” at Eagle Rock Brewery by toasting your own Pilsner malt.
To achieve peak bitterness without green muddiness, this Pliny the Elder clone calls for multiple doses of hop extract.
A Saison recipe inspired by figolla, a Maltese Easter cookie made with almond paste, orange and lemon.
A Pale Ale recipe with oats emphasizes the spicy pear and stone fruit aromas of 007 Golden, a new Idaho hop variety.
Follow this souring schedule to mimic the natural order of critters in a traditional Belgian Lambic. In a year or three, you’ll have an amazing beer that you’ll be both proud and jealously protective of.
A Witbier recipe with pomegranate juice, inspired by the fruit’s place in Greek mythology and February’s ubiquitous pink color scheme.
A homebrew with lactose, powdered peanut butter and vanilla extract evokes the childhood memory of peanut butter-and-marshmallow fluff sandwiches.
The beer consuming public wants us to turn everything into an IPA. I love a good IPA, but we’ve hit a point where if a beer isn’t an IPA, regular folks just don’t buy it.