Many breweries are adding on a whole new aspect of the business: a coffee roastery or shop sharing the same space as house-made beers.
The post Coffee & Beer: A Dynamic Duo appeared first on CraftBeer.com.
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Pairing produce with beer — with delicious results. A look at the glorious interplay between farmers market fare and craft beer.
The post A Great Beer for Greens appeared first on CraftBeer.com.
Any beer can be a camping beer, of course, but here are some suggestions for cooling down after a hike or warming up around the firepit.
The post The Great Outdoors: Beers to Enjoy while Camping appeared first on CraftBeer.com.
This week I discuss the German Step mash profile and how it can be used for Continental and German beer styles. I’ve also seen this mash referred to as a barbell mash or lager mash. The German Step Mash Profile A German Step mash is a term many of us use to denote a mash […] 
This week I provide an overview of water and its use in beer brewing. While water chemistry is considered by some to be an advanced topic, it makes up 90% of most beers and has a tremendous impact on your finished beer. Why Water Matters In blind tasting tests, changes to the water used in […] 
Join our HomeBrewer editor Jake Brandish as he gets into some fudgey, dark chocolatey, caramely goodness.
The post Recipe of the week: Scottish mild ale appeared first on Beer & Brewer.
The Brewers Association Mentorship Program has successfully finished four cohorts. Selected participants complete a 12-week program with mentors from various parts of the industry.
The post Pursuing a Passion: Mentorship Program Fuels Participants appeared first on CraftBeer.com.
The non-alc brand's Coffee Run Stout is their first dark beer and just second limited release.
The post Heaps Normal release new non-alc stout appeared first on Beer & Brewer.
Here are five small breweries that have opened since 2020. If you haven’t heard about them yet, it’s likely you will soon.
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Ron Pattinson joins me to discuss the history of Stouts in the British isles including London Stout, Irish Stout and other variants. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and Save As to download this mp3 file. Your browser does not support […] Cocktail-inspired beers allow brewers to get more creative while providing craft beer lovers with even more variety and diversity.
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American craft breweries are known for their ability to strengthen community connections. These three breweries are case in point.
The post Beyond the Beer: Three Breweries Serving Their Communities appeared first on CraftBeer.com.
My last attempt at making a dark ale was a complete failure so this time I’ve turned to Coopers recipe book in which they say “we reckon this recipe is a fairly close approximation to our commercial Dark Ale, particularly if fermented at 18C using the commercial yeast culture”. So that’s what I’ve done! The
Many chefs are finding the sweet spot for beer and smoked food, managing the level of smoke intake for a more pleasurable meal.
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Randy Mosher joins me this week to discuss the wide variety of processes and flavors developed while kilning and roasting malt. This includes the Maillard reaction, carmelization and Pyrolisis. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and Save As to download this […] 
This week I take a look at the role of the calcium ion in your beer brewing water and how it affects the structure of your beer. Calcium plays an interesting role in brewing. First and foremost, it does acidify the mash, driving the pH down which is typically needed for many lighter beers where […] Here is my attempt at making Schwartzbier by customising a standard kit. Will it be any good or have my changes ruined the kit completely?
If you believe in all things paranormal, visit one of these breweries for your next pint of beer.
The post Enjoy Both Sips & Spooks at these Haunted Breweries appeared first on CraftBeer.com.
This week I take a close look at malts, the four major malt groups and how malts are best used in beer brewing. This is a summary article which incorporates links to more detailed articles on each malt group. The Four Major Malt Groups All of the barley malts used in brewing can be effectively […] 
This week I take a close look at the roast malt group, and explain when and why you would want to use these malts in your beer. The Roast Malt Group The roast malt group includes pale chocolate, chocolate malt, carafa I, II and III, black patent malt, red malt and stout roast. These are […] 
This week I take a look at the kilned malt group, and explain when and why you would want to use kilned malts in your beer brewing recipes. The Kilned Malt Group As I explained in my earlier article on malting and malt groups, kilned malts are made using the same basic malting process as […] 
This week I though I would share a case study in beer recipe design to explore how I approach beer recipe design and some of the critical decisions made along the way. I will be designing a robust porter, which is one of my favorite beer styles. Defining the Robust Porter Before I start on […] 
This week I look at the malting process, how we commonly group malts and the impacts for beer brewing. The Malting Process The malting process starts with raw barley grain, harvested from the field. The grain is dry when brought into the malt house, but the first step is to immerse the grain into water […] 
This week I take a look at the very important topic of blending traditional sour and barrel aged beers. Traditional sour beer brewing, where fermentation is done before the souring, as well as many barrel aged beers can be hard to get right the first time. Both involve very long maturation cycles, relatively high alcohol […] 
This week I take a look at the Dunkles Bock beer style from Northern Germany and examine its history and how to brew one. Dunkles Bock is a dark, strong, malty German lager. Dunkles Bock History Bock beer traces its history to Einbeck, a small German town between Kassel and Hannover. Brewing records mentioning bock […] You know the saying: “Give a man a fish, and you feed him for a day. Teach a man to fish, and you feed him for a lifetime.” Well, beer’s always been there for fish, but only recently have chefs around the country sufficiently established the pairings between seafood and suds to make them part […]
The post Salinity & Suds: Pairing Beer with Seafood appeared first on CraftBeer.com.
This week I show you how to do an iodine test to see if your mash has completed and the starches in the mash have been fully converted to sugars. The Iodine Test for Mash Completion How does an all grain brewer know when the mash is complete? It turns out there is a very […] The roots of American craft beer extend throughout the nation, but the bines of the movement are clearly embedded in the Pacific Northwest.
The post 5 Pacific Northwest Breweries to Please Any Palate appeared first on CraftBeer.com.
This week I take a look at how to incorporate separately steeped dark grains with BeerSmith, a technique often used to minimize burnt, harsh roast grain flavors in the finished beer. Steeping/Sparging vs Mashing Dark Grains As I covered in this original article on the topic, all grain brewers can be well served by separately […] The old principle that beer simply goes with pizza is outdated. People are now putting more thought into these pairings, as they have with the proliferation of superlative pizza offerings. A six-pack of whatever and a pie may no longer suffice, especially when you can find such nuance in enjoying a margherita with Pils, pepperoni […]
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