Use this page to scan recent stories from Beerandbrewing, see the themes that keep appearing, and jump into complete story briefs.
Beer drinkers are paying attention to more than style and ABV. A new KalHops study of 6,000 consumers across 12 countries offers a closer look at the flavors, ingredients, and label cues shaping the next round of brewing decisions.
From our Love Handles files on our favorite spots to enjoy craft beer: This bright and airy café and shop celebrates the latest and greatest from one of the country’s biggest and busiest beer scenes.
Controlling microbial growth in beer has long been the job of alcohol itself, but the rising demand for low- and no-alcohol beer presents a fresh challenge for brewers. In this episode, produced in partnership with Scott Labs, we look at what those main microbial offenders are, the primary pathways for their opportunis
Explore the trends reshaping how breweries operate
Among the new hops from the Old World, those from the Alsace have their own distinct character and charming accent. Ready for the French connection?
From Matt Gallagher, founder and brewer at Chicago’s Suncatcher, this session-strength dark brown ale is inspired by the English tradition but brewed with Michigan-grown hops and a rich, varied grist of Midwestern malts.
The team at Cannonball Creek in Golden, Colorado, wants its award-winning West Coast–style IPAs and pale ales to pour bright and clear. In this clip from his video course, cofounder and brewer Brian Hutchinson explains their method for finishing and clarifying before service at the brewpub.
This Madison, Wisconsin, brewery has built a reputation for bold and intense tart fruit beers that push sweetness without flab, full body without chewiness, and sourness with more than just the lactic tang.
It’s not your imagination: Hazy IPA tastes better than ever. Today's brewers, by sharing ideas and taking advantage of the best hops and other ingredients they can find, are continuing to innovate and push the style into increasingly flavorful—and increasingly drinkable—territory.
From our Love Handles files on the world’s best places to grab an interesting beer: In Panaji, Goa, this beloved local tavern offers thick layers of atmosphere around local craft bottles and cocktails made from feni, the traditional Goan spirit.
Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for an easier-drinking hazy IPA—previously known as Lite—nonetheless packed with hop character driven especially by Citra and Motueka hops.
You are caught up for now.
Open the app view when you want faster scanning, saved stories, and source-focused reading in one place.