This week I take a fresh look at mash hopping and why it might promote long term beer stability. What
process
This week I take on another beer recipe design case study of the classic Irish Stout style. The Irish Stout
This week I take a look at how to legally ship your home brewed beer to a friend or perhaps
The Independent Brewers Association has announced that The Indies Awards and BrewCon will not take place in 2025. 
Heaps Normal Records will work with emerging musicians each quarter to release vinyl records, merch and other products. This week I take a quick look at the major hop alpha acids and the role they play in brewing
Your chicken deserves better.
The post Beer Can Chicken, But Make it Craft appeared first on CraftBeer.com.
It’s not often I review other software based brewing tools, but I was recently contacted by Enrico Mollica about a
Ostra Distillers is a long established producer of high end Brandy, Neutral Grain Alcohol, Australian Grain Whisky and Single Malt. Servicing the major wineries, beverage manufacturers and retailers of Australia […] This week I take a look at some of the new no-boil beer kits that have entered the market and
From industrial chemistry to marketing to brewing, Esker Beer Co’s Charlie Claridge leans on his diverse experience to create award-winning beer. Professional brewer Danny Monnot joins me this week to discuss Pale Ales and his new project to make home brewing
Owner Ralph Bungard spoke about the changing perception of beer, 20 years of ups and downs, and what makes Three Boys special. The fourth-largest producer of hops in the U.S., Michigan has become a unique test subject for the future of American hop production—and craft beer itself.
The post The New Nobles: Michigan Hops appeared first on CraftBeer.com.
With spring well and truly sprung, we highlight three new fruit beer releases as we reach ideal weather for the style. 
The 10 finalists have been chosen by a public vote and will now be assessed by a panel of judges before the winner is announced on 13 September. 
Frenchies Brewery Head Brewer Sam McDonough spoke to Beer & Brewer about his decade in the industry, working with some of Australia’s most well-known craft breweries. In an industry historically dominated by males, women in the Vermont beer industry are woven into the fabric of the breweries.
The post The Women of Beer in Vermont appeared first on CraftBeer.com.
Organiser say they want BeerFest to create lifelong memories through unique and engaging experiences. 
The community brewing competition returns for a second year, with the grand final set to take place on Thursday 29 August. 
Yulli’s Brews Head Brewer, Jamie Webb-Smith, speaks about championing ingredients, making consistently good beer, and growing his knowledge. This week I continue my series on low alcohol and non alcohol brewing for home brewers. Last week in Part
The 2024 financial year was a difficult period for craft beer, but the industry has developed strategies to cope with further challenges. 
On Sunday 28 July, the brewery will showcase a limited-release brew at an event that celebrates sustainable practices in the industry. The market is responding to the growing demand for flavorful, well crafted non-alcohol beer.
The post The NA Way: The Rise of Non-Alcohol Beer appeared first on CraftBeer.com.
This week’s brewer spotlight highlights Kristian Martin, Head Brewer at dedicated gluten-free brewery Two Bays Brewing Co. 
From Irish stout to hazy pale ales, Beer & Brewer rounds up the best non-alcoholic beers for Dry July. Regardless of customs, environs, or condiments, beer is there to make a burger better.
The post Meat & Malt: Beer Makes Burgers Better appeared first on CraftBeer.com.
Australian Beer Co’s Emma Walton shares lessons and highlights from 20 years of brewing experience across the UK and Australia. 
This week I take a look at the brewing of very high gravity beers to include styles like Barley Wines and extreme Imperial Stouts. These beers require somewhat special handling as it can be hard to achieve the very high starting gravity and a good fermentation, and in addition they often require extensive aging. Very […]