Here’s a cure for the biggest brew day downer, the stuck sparge. Whether you’ve got plain-old barley-bloat blues or a real too-much-rye-oats-and-soghum setup, you’ll find the solution here.

One of the first real recognized “styles” of beer was porter. Follow its tortured history from the early 1700s to today—with recipes along the way.

Here’s a brilliant brewing idea for every homebrewer. With it you’ll produce beers of incredible depth and complexity.

True old ales may be rare, but they are still alive and well across the sea. See what’s new—and old—about old ales.

Oatmeal may seem an odd ingredient for beer, but it has a long history and still lends both its character and its name to this famous beer.

The brewing of dry stout is a standard of the homebrewer’s art. Learn what it takes to make this simple beer hit the mark.

The smallest of this issue’s offerings comes from an appropriate perspective. An itinerant Anglophile ponders the culture and brewing of mild.

Though besieged by the annual hop harvest as he wrote, industry veteran Gerard Lemmens shares his wisdom on hops.

From the guy who literally wrote the book on hops, a run-down on what happens to hops from the farmer’s field to your supplier’s cooler.

Hops heads rejoice: some American brewers just don’t know when to stop when it comes to adding hops to their beer.