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Craft Beer & Brewing Toggle navigation Search Login / Register Subscribe Search Recipes Reviews Top IPAs Top Stouts Top Pale Ales Top Sours Top Lagers Top Saisons Top Belgians Search All Reviews Video Courses Podcast Tools Gravity-Plato Calculator ABV Calculator Color Converter Hydrometer Temp Correction Yeast Pitch Rate Beer Name Generator Calorie Calculator All Brewing Tools Events Brewers Retreat Brewery Workshop Minnesota Craft Beer Festival Shop Newsletter Subscribers Subscriber Exclusives View Issues Online All Access Brewing Courses Your Beer Reviews Manage Subscription More Fresh Beers Brewing Guides Brewing Courses Oxford Companion to Beer Gift Guide Find CB&B Magazine Contact Help Center Advertise Brewing Industry Guide Craft Spirits & Distilling Ask the Pros: Brewing a Revered German Pils with Rothaus With its loyal following in Germany and cult status elsewhere, what is it about Rothaus Tannenzäpfle that resonates with so many connoisseurs as well as casual lager drinkers? We went there to find out. By: Ryan Pachmayer RELATED: Greatest Drinkability: The Bavarian Brewer’s Art San Francisco’s Toronado Endures as a Monument to Characterful Beer From our Love Handles files on the world’s best places to drink great beer: Steadily approaching four decades in operation, this influential bar continues to combine unpretentious atmosphere with a powerhouse selection of independently brewed beers. By: Joe Stange RELATED: Best in Beer 2023 Readers’ Choice: Best Beer Bars Around the World Grilling with Lager: Skewers, Sausages, and Crispy (Boi) Pizzas Spring is full swing, so fire up the grill and break out the lagers. These three tasty dishes—honey-helles shrimp skewers, dunkel-braised bratwurst, and grilled bock pizza—are designed for cooking over fire and for sharing. By: Justin Kruger , Justin Wright RELATED: Grilled Oysters with Green Chile Butter Recipe Podcast Episode 359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations Lessons learned from many years of saison brewing have informed Freak Folk’s signature approach to brewing Vermont’s marquee style—hazy IPA. By: Jamie Bogner Video Tip: Pitfalls to Avoid When You Want Your Pastry Stout to Go Nuts And pistachios seemed like such a good idea. Great Notion lead brewer Lara Hargrave shares some tips on things to look out for when flavoring and finishing dessert-inspired stouts. By: Lara Hargrave RELATED: Fun and Flavorful Pastry Stouts with Great Notion | Brewing Course Recipe: Bellevue Bière de Mars With this relatively obscure historical style, you can think of it as a fresher, drier, slightly lighter version of a clean bière de garde—or you can go for a more lambic-inspired version, bringing in some mixed cultures to have a say. By: Josh Weikert RELATED: Make Your Best Bière de Mars Recipe: 1851 William Younger XXX Mild Ale Here’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength. By: Ron Pattinson RELATED: Why We’re Wild for Mild Why We’re Wild for Mild Mild wasn’t always dark, smooth, and low in strength, but that modern incarnation is one well worth brewing and appreciating. Rich in flavor yet drinkable in quantity, mild is a tradition waiting for its next evolution. By: Josh Weikert RELATED: Recipe: Machine House Dark Mild Make Your Best Saison Dry and lively with earthy-herbal hop flavors, saison should be refreshing, with any spicy character better driven by yeast and hops than by actual spices. By: Josh Weikert RELATED: Recipe: Sahara Saison Recipe: Lumberbeard Tritception Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid. By: Bret Gordon RELATED: Dreaming Big with Weirdwines Podcast Episode 358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through Doing In a fast-moving era, Switchback founder Bill Cherry bucks the trend by choosing slow growth and less-popular niche styles—such as smoked beer—that afford time to learn and focus through iterative brewing. By: Jamie Bogner Sponsored Maximize Your On-Premise Sales with Bar Trivia The happy-hour crowd” was once a main source of revenue for many craft-beer bars and breweries. However, the landscape is changing, and event programs such as bar trivia can help these bars and taprooms adapt and cultivate community. By: Geeks Who Drink (Sponsored) Video Tip: Using Flavor Extracts and Natural Ingredients in Pastry Stouts Great Notion lead brewer Lara Hargrave offers some useful advice for using flavor extracts, graham crackers, almonds, and more in your pastry- and dessert-inspired beers. By: Lara Hargrave RELATED: Fun and Flavorful Pastry Stouts with Great Notion | Brewing Course Recipe: Horus Aged Ales CrystAle Rather than run away from crystal malt, Kyle Harrop of Horus Aged Ales in Oceanside, California, embraces it fully with this deviant barleywine-strength ale. By: Horus Aged Ales RELATED: Dreaming Big with Weirdwines Latest RecipesBellevue Bière de Mars 1851 William Younger XXX Mild Ale Lumberbeard Tritception Horus Aged Ales CrystAle Bartlett Hall Powell Street Porter Nevermore Bohemian-Style Pilsner RedWillow Double Heritage Porter Gorilla Kimchi Sour Latest IssueSpirits & DistillingPopularLatest Video CoursesFun and Flavorful Pastry Stouts with Great Notion Join Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, as she takes us on a journey through the brewery’s method of producing whimsical, indulgent, childhood-nostalgia-inducing sweet stouts. Building Big Barrel-Aged Barleywines with New Image From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines. Brewing Historically Inspired Smoked Beers with Our Mutual Friend Jan Chadkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, smoke-forward beers of high drinkability. View More Articles NEWSLETTER Get the best brewing tips, techniques, and recipes in your inbox. Join Newsletter CONNECTWhere to Find CB&B Magazine Subscribe Help Center Email Customer Service Call Customer Service (888-875-8708) FINE PRINT Privacy Terms of Use GROW YOUR BUSINESS Advertise Join Affiliate Program Unfiltered Media Group ©...