Man, oh man, did we have fun. Read, check out the photos and mark your calendars for enxt year’s shindig.

From neighborhood punters to worldly beer judges, people drink with their eyes. A veteran judge and brewer examines the link between beer appearance and flavor with thoughts about what drinking eyes may perceive.

We had so many recipes from top brewers to cram into our July-August issue that we ran out of room. Here’s another dozen taste treats from that ruffian of the Pacific Northwest.

Back in January we asked you, our readers, to name your favorite beers. Now we’ve got the results. The top beers are no surprise (at least not to us!) but several little-known cult beers snuck into the top tiers of the list. This story lays out the list and an interesting analysis of the results paves the way for the boat-load of clone recipes that fill this issue.

Inspired by television’s “Iron Chef” cooking show, a Texas homebrew club developed the Iron Mash brew-in challenge. Brewers were given a kit of surprise ingredients and challenged to brew the best beer. Find out who won and how to brew their winning beer.

Just because he has to brew beers conforming to Utah’s 3.2 percent alcohol limit, that doesn’t mean Steve Kirkland doesn’t brew great beers. Find out how he produces satisfying brews under extreme restrictions and try your hand at his flagship beers.

Defining the flavor and aroma characteristics of select hops by brewing single-hop beers can be a real challenge. Members of the Oregon Brew Crew took on the task and learned a few things they might try differently next time.

Every homebrewer strives for a thick, long-lasting head of tiny bubles on his beer. But where does beer foam come from, and how can you maximize your chances for good head retention?

In honor of Father’s Day, a son gives thanks to his dad for introducing him to the joys of homebrewing.

From a beer first brewed to ease a professional brewer’s trepidation over how his seconhand brew system would perform, Double India pale ales have burst onto the scene in the past 10 years–including their own category in the Great American Beer Festival and even their own festival. We chart the history of this style that bursts with more malt and even more hops, but takes plenty of subtlety, balance and nuance to master.