Craft Beer & Brewing Magazine

Craft Beer and Brewing Magazine is a joint effort by a team of homebrewers and beer enthusiasts based in Fort Collins, Colorado. With their background in creating magazines, books, apps, and websites, they have come together to create a go-to resource for brewing enthusiasts. Their goal is to provide daily insights on brewing tips, the latest beer news, and updates on new beer equipment. We hope you enjoy exploring it. Cheers!

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Bound for the Barrel: Brewing Big Beers Meant for Oak-Aging

4 days ago | beerandbrewing.com | Kate Bernot

Brewers’ “set it and forget it” approach to barrel-aging beers is in the rearview. Today, the best practitioners of the art aim for ever-greater precision—even while acknowledging that total control is impossible. This shift reflects wisdom won over time: In its modern commercial incarnation, barrel-aged beer is now about 30 years old.
Podcast Episode 412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced Beers

1 week ago | beerandbrewing.com | Jamie Bogner

Subscribe to the Craft Beer & Brewing Podcast: Over the past two years, five beers that Lapel, Indiana’s Pax Verum sent to Craft Beer & Brewing Magazine for review have scored 95 or above. That naturally piqued our interest, so when we planned our Craft Brewers Conference itinerary we made sure to visit the hip outpost an hour north of Indianapolis.
Recipe: Annie’s Capitol Corridor Session Porter

1 week ago | beerandbrewing.com | Annie Johnson

For more on flavorful, session-strength porters and stouts that anyone can brew, see Brewing the Lighter Darkness.
Brewing the Lighter Darkness

1 week ago | beerandbrewing.com | Annie Johnson

Lately, I’ve been struck by all the low-ABV and nonalcoholic beers appearing on shelves. I’ve also been surprised by how tasty many of them are. And yet most of them seem to emphasize hops rather than malt—which makes sense, considering hops add aroma and flavor but not fermentable sugar. Plus, IPA sells. Still, I’ve found myself wanting low-strength beers with more malty oomph.
Podcast Episode 411: Matt Warner of Parrotdog Takes a Counterintuitive Approach to Hops in Classic, Bright, and Hazy IPA

2 weeks ago | beerandbrewing.com | Jamie Bogner

Subscribe to the Craft Beer & Brewing Podcast: Parrotdog has been a craft-brewing mainstay in New Zealand for nearly 15 years, and with national distribution and a production brewery and taproom steps from the beach and Wellington’s airport, they reach a broad audience of consumers across a range of styles.
Quercus Curious: On the Care and Feeding of Barrels in the Brewery

2 weeks ago | beerandbrewing.com | John Verive

We’ve all seen it so many times that we don’t really see it anymore: the oak barrel, staves silvered with age and sawn in half at the bilge, now used as a planter. Barrels—those marvels at the intersection of nature and contrivance—find new purpose as décor, as common as cornhole boards in tasting rooms, beer gardens, and brewery patios. The bisected barrel is almost the last step on a long journey from acorn to ashes—a testament to the stalwart oak (and the resourcefulness of brewers).
Kernel Knowledge: Get to Know Your Malts More Intimately

2 weeks ago | beerandbrewing.com | Randy Mosher

Whether they realize it or not, everyone who creates flavorful products keeps a mental model of every ingredient and process they use. This is what allows chefs, brewers, and others to do a kind of mental prototyping—visualizing the completed creation—and quickly imagine different options until they find the perfect combination. Then it’s simply a matter of writing it down and, oh yeah, actually making it.
Podcast Episode 410: NZ Grape Ale? All-Riwaka Pils? Fork & Brewer’s Brayden Rawlinson Applies European Influence to Local Ingredients

3 weeks ago | beerandbrewing.com | Jamie Bogner

Subscribe to the Craft Beer & Brewing Podcast: In Wellington, New Zealand, the Fork & Brewer has to live up to a reputation, and head brewer Brayden Rawlinson is up for the challenge. Under the leadership of previous head brewer Kelly Ryan (now with Freestyle Hops), the downtown brewpub garnered numerous awards, and the expectations placed on his successor were huge.
Building Body and Mouthfeel into NA Beers | Video Tip

3 weeks ago | beerandbrewing.com | Jamie Bogner

With many nonalcoholic beers—especially those of years past—one of the major things lacking was the texture and mouthfeel of a more traditional beer. But the science and brewing practice have come a long way, and there are a variety of ways to make adjustments that make that NA beer taste like, well, beer. In the full, 91-minute webinar—packed with practical advice and technical tips—experts from Breakside in Portland, Oregon, and Berkeley Yeast discuss the nuances of brewing nonalcoholic beer.
The Beer Witch of Brooklyn Casts an Inviting Spell

3 weeks ago | beerandbrewing.com | Courtney Iseman

What it is: Christa Sobier, Cicerone and certified cider professional, opened this Park Slope beer bar and bottle shop in the fall of 2020, when many local beer enthusiasts were still mostly drinking at home. This kind of curated selection was a lifesaver.