Mexican-style lagers are more popular than ever, but what makes a lager a Mexican lager? Learn to make your own summertime cerveza–lime completely optional.

Pendants can go ’round the rotary debating New England-style IPA’s stylistic legitimacy. Let ’em argue while you sit back and enjoy a silky, fruity, hazy homebrew.

You’d be hard-pressed to find a more universally appealing beer style than Klösch. Bridging the gap between pale ale and pale lager, it is as approachable as it is flavorful.

Oryza sativa, better known as rice, has unique properties that make it an excellent choice for a variety of flavorful beer styles. There’s much more to rice than macro lager.

In this landmark experiment, the mad scientists behind Experimental Brewing set out to discover how accurate those IBU equations really are.

Homebrewers love hops, but craft malts from small producers are increasingly popular. Learn what up-and-coming, small scale maltsters have to offer you and your beer.

Humulus lupulus survived mass extinctions and ice ages to land in your IPA. The history of hops spans millions of years, but Dr. Farke squeezed it into six pages just for you.

How do you know if the water that pours from your faucet is good? Knowing where your water comes from and how to evaluate it are crucial steps to making great beer.

Homebrewers’ yeast options have been multiplying. Tony Rau, who manages cultures for Odell Brewing Company, clues us in on what’s new from yeast labs large and small.

Grab your basket and get ready to forage the forest. In this excerpt from his latest book, Brewing Local, Stan Hieronymus offers helpful hints for brewing with botanicals.