Beer is an inspiring companion to food, with its enormous range of flavors, aromas and textures. But pairing beer and food is not nearly as complicated as you might think.

Holiday ales and winter seasonals are often extravagantly rich in dark roasted malts, making them versatile ingredients for glazes, gravies and sauces, even sweet syrups.

Winter ales are special for many reasons, especially in the context of our collective brewing heritage. We take a look at one special special beer brewed with a ship’s crew in mind.

“This stuff really wants to be beer.” This is the author’s standard response to brewers’ questions about offbeat ingredients they are planning to sneak into the mash tun.

Think you know what a porter is? Me neither. We take a look at a few forgotten porters, the evolutionary branches that had their day, but in the end winked out.

This new book, a chapter of which is excerpted, provides brewers with one recipe for every competition sub-category recognized by the Beer Judge Certification Program.

More than 800 home brewers converged on Denver for the American Homebrewers Association’s National Homebrewers Conference in June.

From equipment to process, a veteran homebrewer shares 57 secrets he’s learned over the years that will make brewing your next batch a little easier.

A homebrewer-friendly craft brewer offers up a challenge to members of the brewers United Zany Zymurgists homebrew club of Pennsylvania.

Some people think she’s nuts. She married a homebrewer. But the bubbling, blobbing, odd-smelling hobby that has taken over her house and closets has its advantages.