Parti-gyle brewing: How one mash becomes two beers
How some brewers are using the ingredients left over from big beers to make small, sessionable ones.
Try it: Barrel-aged foods
If a few months of rest in a used spirits barrel can drastically augment the flavor of a beer, just imagine what it can do for your other favorite ingestibles.
What’s the difference between stouts and porters, anyway?
Let’s shed some light on these dark styles.
Will the next leap forward in brewing come from genetically modified yeast?
Scientists want to tweak the genes of yeast, giving them the ability to tolerate heat, create new flavors and even glow in the dark.
The best beers we tasted this week
DRAFT’s editors taste dozens of new beers each week. These were our favorites.
Beer’s next battleground: the state legislature
The looming conflict in beer isn’t between big and small brewers. It’s between brewers and bad laws.
The best beers we tasted this week
DRAFT’s editors taste dozens of new beers each week. These were our favorites.