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!

Sure, your mom may have given you milk and honey to drink when you were a kid, but we’re betting she didn’t ferment it into alcoholic tonics first! Here’s the lowdown on mixing two of the most nutritious substances on earth into one seriously off-beat cocktail.

Good beer is about much more than just alcohol, it’s about the flavor. Learn how to make your own full-flavor, very low-alcohol homebrew!

Many foods and drinks exhibit fruit in a gaudy or ostentatious way that undermines the true beauty it can bring to beer. Here we examine techniques you can use to turn good beer into a great beverage that displays complexity, subtlety, and a more-ish drinkability.

Up to one-third of home brewers drink wine on a regular basis, so it only makes sense that they’ll want to make some wine sooner or later. In this article, we hear from a long-time brewer turned winemaker and grape grower about how to get started on home wine production.

What’s old is new again! After years of working to get people away from dumping table sugar into their beers and undermining its flavor, a new breed of brewing pioneers seeks out mysterious dark flavorful sugars and gently doses them into beers. And surprise! You can get great flavors in beer from this oft despised source.

Fresh home-brewed beer cries out for a suitable culinary companion and sometimes the perfect match is a hot soft pretzel. Our favorite baker/brewer gives up the secrets long held by German bakers for making up a perfect brown, bread treat.

A pictorial review of Charlie Papazian’s spring swing through the middles to visit homebrew stores, homebrew clubs, and brew pubs.