What’s old is new again! After years of working to get people away from dumping table sugar into their beers and undermining its flavor, a new breed of brewing pioneers seeks out mysterious dark flavorful sugars and gently doses them into beers. And surprise! You can get great flavors in beer from this oft despised source.

Fresh home-brewed beer cries out for a suitable culinary companion and sometimes the perfect match is a hot soft pretzel. Our favorite baker/brewer gives up the secrets long held by German bakers for making up a perfect brown, bread treat.

A pictorial review of Charlie Papazian’s spring swing through the middles to visit homebrew stores, homebrew clubs, and brew pubs.

Track the history and brewing techniques of Belgian witbier from the earliest days to the present and see what it takes to make a successful example of this wonderful style.

The clovey wheat beers of Bavaria enjoy a long history rich with tradition. Still, it is the flavor that keeps them close to the hearts of today’s Bavarians!

Three general types of farmhouse beers are made near the border between Belgium and France. But like most beers from this part of Europe, they defy categorization as styles—experimentation and inventiveness are required to make your own great creation.

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.

Dropping bright: the physics of yeast and haze removal.

Getting from grain to gravity in the fermenter takes several steps procedurally and computationally. Here we walk you through the mechanics of figuring out just how much extract a specific grain bill can produce in your brewing system.