Stone is celebrating all year long – and opening up its recipe books in honor of the occasion. Learn why founder Greg Koch thinks Zymurgy readers are worthy.

Is dried yeast an option for homebrewers? Two experienced brewers put it to the test against liquid yeast cultures, and the results of their experiment may surprise you.

The craft beer industry grew by 9 percent in 2005, once again outpacing the growth of wine sales, spirit sales, mass market domestic beer sales and import sales.

Brewing a brut takes a little extra work and time, but when you’re popping the corks and wowing everyone – even your non-beer-drinking friends – it’s worth the effort.

Many German cities seem to go hand-in-mug with a single style of beer. None, however, seems as intimately connected as Bamber and its seductively smoky rauchbier.

Have you recently come across a craft brew with a massive hop flavor and a smooth bitterness that you really loved? The secret is very large additions of late hops.

We take a look at the unique challenges facing Florida brewers as the Sunshine State gears up to host the National Homebrewers Conference June 22-24.

The Mile High City of Denver, Colo. gears up to host the American Homebrewers Association’s National Homebrew Conference June 21-23. Are you in?

Proper fermentation is what sets apart great beers from just OK beers, and starters can help by ensuring a beer with the correct appearance, flavor, body and aroma profile.

Breweries typically utilize a variety of fermenter shapes and materials. But at the homebrew level, can differences in materials make a difference in the resulting beer?