Okay, so this issue of about Brewing by the Numbers. But that doesn’t mean that you have to be tethered to your computer to make great beer. Veteran brewers know how to knock out a great batch of homebrew quick and easy without having to figure everything to the third decimal place.

Vote for your favorites. Vote for the all-time greats. And then watch these pages for the results – and recipes for cloning the greats.

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.

The world of beer formulation can follow careful rules…or it can explore the full spectrum of beer flavor through a bit of innovation. A Master of Malts shares his tips and secrets for getting unique flavors and complex malt profiles in every beer.

You might think that taking barley and wheat out of beer would make it impossible to brew, but not so for determined homebrew explorers. Driven by food allergies among friends and loved ones, they have conquered the making of beer without its most sacred ingredient.

With all four of their year-round beers in the top ranks of our survey, Anchor gets the nod as the favorite brewery of homebrewers. Here we review the brewery’s history and get down to the business of homebrewing some great-tasting knock-offs.

The Kalamazoo Brewing Co. ran neck-and-neck with Rogue Ale for having the most beers in our survey, scoring with 11 beers overall. To celebrate we give you clone recipes for all of them!

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.