Oatmeal may seem an odd ingredient for beer, but it has a long history and still lends both its character and its name to this famous beer.

The brewing of dry stout is a standard of the homebrewer’s art. Learn what it takes to make this simple beer hit the mark.

The smallest of this issue’s offerings comes from an appropriate perspective. An itinerant Anglophile ponders the culture and brewing of mild.

Though besieged by the annual hop harvest as he wrote, industry veteran Gerard Lemmens shares his wisdom on hops.

From the guy who literally wrote the book on hops, a run-down on what happens to hops from the farmer’s field to your supplier’s cooler.

Hops heads rejoice: some American brewers just don’t know when to stop when it comes to adding hops to their beer.

OmaHops Brew Up: Munton’s Amber Extract

Those who lived the stone-age life of the desert southeast lacked most of today’s modern comforts. Still they managed to enjoy beer that most basic feature of civilization. See how these resourceful people produced delightful beverages from meager resources and discover the secret ingredients that can bring wonderful new flavors to your modern-day brews.

By now most folks know that the beauty of many Belgian beers lies in their bugs. The real question is how to get them into your fermentation in proportions that make for a desirable finished beer. Our man on the sour beer beat has been checking it out and shares all.

If you still limit your hop additions to the 90 minutes of your rolling boil, you should feel a bit like Rip Van Winkel awakening from his nap. The world has changed and people put hops in a lot of new places these days. Check out the brave-hop world!