The words on an 18th century German brewmaster guide author and translator Peter Brancato through the recreation of this classic.

Before hops, gruit was used to balance the sweetness of malt. Now modern brewers are following suit as a druid-like Tony Forder shows.

This Scots classic enjoys a minor commercial revival that may even bring it to your local store. Find out how it’s made and how to make your own.

Keith Thomas has personally cultured yeast from beers bottled more than 100 years ago, but that’s not the end of his old beer sleuthing. Check it out as he tells how and where to hunt for historic brews.

They came, they brewed, they partied. Big Brew 2000 produced a lot of beer and a lot of fun. Here’s the skinny.

Summer Brewin’ can be hot work, but it can still reward you with great beer–if you know what you’re doing. Check out these hot weather tips from a red hot homebrewer.

Half fantasy, half reality. You’ll never look at a strong pale lager in quite the same way ever again.

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.