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.

Although the concept of double or imperial beers is nothing new, modern brewers are doubling their pleasure when brewing everything from wit beers to American brown ales. We take a look at some of the big beers that are winning the hearts and livers of American brewers.

In an excerpt from his new book A Handbook of Basic Brewing Calculations published by the Master Brewers Association of the Americas, Steve Holle guides you through the steps necessary for formulating recipes for super-strong beers.

Whether brewing a really big batch or a really big beer, sometimes you need a really big mash tun. One often-overlooked source for these monster mash tuns is discarded commercial soup kettles. These highly functional, easily converted behemoths can often be found at a bargain price.

Ambient air? Pure oxygen? How about hydrogen peroxide? What’s the best way to aerate your wort before fermentation? The Strand Brewers tackled this age-old question and their results may surprise you.