Belgium is home to more than 100 brewers producing as many as 400 different beers, quite striking for a country about 150 miles across at its widest points.

It’s tough to recreate the “black magic” that makes Belgian ales so special. But a number of American craft brewers have proven they are up to the challenge,

To brew like a Belgian, you have to think like a Belgian. That means freeing yourself from the shackles of strict adherence to style guidelines.

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.

The 23rd edition of the Great American Beer Festival saw record crowds, a record number of beers and earned high praise from Michael Jackson.

Calling a beer “hoppy” is like calling a sunset “pretty”–it just doesn’t do it justice. Zymurgy asks readers to participate in a national hop profiling experiment to help better define the flavor and aroma characteristics of hops.

While most of Germany is awash in lager, the town of Düsseldorf sticks to its old ways, preferring its traditional Altbier. Take a tour of the city’s five Altbier breweries or brew your own at home.

What would happen to your beer if you changed just one variable, be it hops, yeast or water? That was the question a group of Iowa homebrewers set out to answer.

Once every 17 years, Brood X cicadas emerge along the Eastern Seaboard. What can you do about this insect invasion? Why, make a beer, of course.

Inspired by Randy Mosher’s Buckapound Brewery but lacking the mechanical skills, one brewer creates his own system.