Homebrewers’ yeast options have been multiplying. Tony Rau, who manages cultures for Odell Brewing Company, clues us in on what’s new from yeast labs large and small.

Grab your basket and get ready to forage the forest. In this excerpt from his latest book, Brewing Local, Stan Hieronymus offers helpful hints for brewing with botanicals.

Sharpen your saws and dust off your drills. Zymurgy readers share the homemade homebrew tools that make for better brewing, cleaning, and serving.

When national Prohibition became law, Portland’s FH Steinbart was two years old. A century later, America’s oldest homebrew store is still keeping it independent and local.

It’s tempting to lump grisette in with saison, but this working-class ale from Hainaut is a distinctive style in its own right.

If you’re an all-grain brewer, you may already have everything you need to cook sous vide. Make your mash tun do double duty and create your own haute cuisine at home.

Here’s a tip for your next homebrew day: by the time you receive this copy of Zymurgy, a spruce tree near you might just be prime for picking.

Ready to take your homebrew club to the next level? Serving beer at a local even can earn you the cash you need to support the programs your members want.

In this Landmark study, a global team of researchers proved something about barley that homebrewers have suspected all along. Variety matters.

In the search for ever-better beer bitterness calculations, one homebrewer goes back to basics and devises a promising new approach. Advanced math optional.