By Jared Long and Bon Hall One of the best ways to improve your brewing is to taste a lot of beer. But just going to the local liquor store […]

Two Albuquerque homebrewers wanted to build a space to brew and serve their guests’ recipes. But getting the brewery off the ground has taken a whole community.

We’ve all had marathon brew days, but a select few pair their brew days with actual marathons. Meet the homebrewers for whom “beer run” means something else entirely.

Homebrewers in the land of saints and scholars are proving there’s more to Irish beer than pints of the black stuff. Learn what it means to brew in Ireland and why boiling in plastic isn’t as scary as it sounds.

Gluten-intollerant drinkers no longer need to suffer through pints of “sort of” beer. With some unique ingredients and a little know-how, you can brew beer without the gluten (and it actually tastes good, too).

Homebrewers at the foot of the Rocky Mountains set out to break a Big Brew record this year. Indeed, a record was set–just not the one they had in mind.

Professional brewers use specialized tools to make excellent beer. But one tool can trump fancy toys, and it’s available to any brewer at any level. To find it, just look in the mirror.

Beer flavor is a complex marriage of aroma and taste, one that’s easily swayed by heat and cold. Learn how serving temperature affects what you perceive in the glass.

Few are likely to associate Palestine with craft beer, a female brewer, or Oktoberfest celebrations. But that’s what you’ll find in a town near Ramallah called Taybeh.

How does a tree’s origin affect its suitability for wood-aging? What happens when staves are toasted? And how does wood transform regular beer into something extraordinary?