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.

Flying monkey missiles and a lack of basic brewing ingredients and equipment are just a few of the challenges of brewing in tropical locations such as Costa Rica.

In a country famous for idiosyncratic beers, Belgium’s Orval combines several qualities from apparently disparate styles. Two Australians set out to brew their own version.

One of the 2011 Zymurgy reader gadgets was such a big hit that it became a commercial project built for a pro brewery. Meet the Ghetto Chill 7000.

Tiny kitchens, miniature stoves, uncontrollable room temperatures, lack of storage space. Still, it’s possible to brew all-grain in a city apartment with few adjustments.

I’m a dedicated all-grain homebrewer, but what does a homebrewer do when circumstances beyond his or her control make all-grain brewing impossible?

The author purposefully disobeys yeast manufacturer’s instructions and tries his hand at fermenting a hefeweizen and a Kölsch at the lower-than-reccomendedtemperatures.

For years, the German variety Hallertauer Mittelfrüh has been the standard lager hop. Why, then, would we think about using North American-grown hops in lagers?