In this excerpt from the upcoming book IPA, the brewmaster of Stone Brewing Co. provides a look at hop varieties, products, and hopping techniques for a delicious IPA.

A mountain guide on the world’s highest peaks sets out to pursue a goal he wasn’t sure was attainable: to brew a batch of beer at base camp of Mt. Everest.

Over the past decade, homebrewers and professional brewers alike have been lured by the distinct characteristics that Brettanomyces yeast can impart through fermentation.

Brewing with alternative grains presents a challenge for homebrewers used to brewing with barley and wheat, but gluten-free beer has come a long way in terms of flavor.

The thought process behind designing a recipe can help ensure that the combination of ingredients you use produces an outstanding beer. A recipe is a road map for brewing.

The rapid expansion of the U.S. craft brewing industry over the past 15 years has created a whole new category of hop breeding geared toward special aromas.

To make the best beer, it’s important to use the appropriate water for each beer and the appropriate water for each brewery process, as explained in this excerpt from Water.

Legions of hobbyists, connoisseurs, and entrepreneurs are rising up everywhere, no longer willing to put up with the lack of variety and vapidity of industrial beer.

A surprisingly complex history of Soviet beer reveals itself in the years between the two World Wars. Amidst vodka and mass-produced lager was a rising beer culture.