The St. Louis Brews host the second Master’s Championship of Amateur Brewing. Great talks, great beers and–drumroll, please–the winners!

With fall just around the corner, homebrewers will soon have the chance to rustle up some cider. Don’t sit on the sidelines again this year. Veteran cider makers Paul Correnty and Charlie Olchowski tell you how to get started.

Even if you flunked German–or maybe studied French–you’ll find that your tongue is still anxious to meet this seductive concoction that some call a dunkel-weizen-bock beer.

Champion mead maker Byron Burch shows up the mead-making ropes. Delicious results await!

Two-time GABF Gold Medal winner Brad Kraus shares his secrets for honey beers that get respect.

Making your own custom grains can add complexity and unique flavor components to your brews. And, best of all, it can be done right in your own kitchen. Here’s how.

In the old days, every brewer was a maltster. And if you couldn’t make good malt, you didn’t make good beer. The world has changed of course, but some folks just have to do things the hard way. This article tells what you need to know to start practicing the maltster’s art in your brewery.

A master maltster might taste a sample of malt and tell you not only the type of malt and variety of barley, but what state that barley was grown in. In this age of change in the brewing world, such wisdom adds valuable insight and perspective to our practice of the brewer’s art.

Seasonal strong beers have long been the stuff of legend among American craft beer drinkers. This feature chronicles the history and culture of one of the most well-known and most anticipated of these annual legends.

Our newest department puts kits into the hands of good brewers to see what they’ll come up with. The resulting five recipes show the way to some great extract beers.