Long favored by Slavic kings and queens, imperial stout has been inherited by a new wave of czars driven by flavor and the concept of beer as food. Of course when it comes to attitude, there’s one brewery that is certainly king of the midwest. So put the chip on your shoulder, the swagger in your walk and get brewing!
Hot peppers find their way into beer and more in New Mexico, so we have gone to the source to find out about the ins and outs of putting these spicy fruits into your beer—and mead too. Fire up your Scoville’s and check this one out.
More malt! More hops! More attitude! If one beer defines the new American mentality toward brewing, it is the royal barley wine. Here a veteran of many batches both homebrewed and commercial, lays out the landscape of this imperial brew.
From New Belgium to Duvel to Brewery Ommegang, our readers have an appreciation for Belgian and Belgian-inspired ales. We take a look at these three breweries and serve up clone recipes for Fat Tire Ale, Duvel, and Ommegang Abbey Ale.
In an excerpt from his new book A Handbook of Basic Brewing Calculations published by the Master Brewers Association of the Americas, Steve Holle guides you through the steps necessary for formulating recipes for super-strong beers.
Alaskan Smoked Porter is the new champion in our annual Best Commercial Beers in America reader’s poll. See all the results and try your hand at brewing some of your top picks.
Although the concept of double or imperial beers is nothing new, modern brewers are doubling their pleasure when brewing everything from wit beers to American brown ales. We take a look at some of the big beers that are winning the hearts and livers of American brewers.
Back in Jauary, we asked you for the second year to name your favorite commercial beers available in the U.S. market. We received 757 votes for 399 different beers from 102 different breweries, then tabulated the results. There were plenty of repeats, but a new order of favorites.
The United States may be a relative newbie in world of brewing, with less than 400 years of brewing history under our belts. But American brewers have put their mark on the world’s brewing landscape. In honor of American Beer Month, we take a look at four American beers–Anchor Steam, Sierra Nevada Pale Ale, Pete’s Wicked Ale and Widmer Hefeweizen–that define new American styles.
The heart of the beer is in the heart of the wood, as new Zymurgy Editor Ray Daniels knows.
In an excerpt from his new book Farmhouse Ales, Phil Markowski reveals the history of saison and bièr de garde and discusses their place in the brewing world.
Citrus fruit’s use as a brewing ingredient once seemed somewhat limited, but ever-expanding creative opportunities arise with each new experimental batch.
