A no-yeast homemade pizza dough made with craft beer and a par-baked pizza base made with brewer’s spent grain, with ingredients and step-by-step instructions.
Mixed fermentation brings together organisms from different genera, such as Saccharomyces with Brettanomyces or lactic acid bacteria. What defines it and why it takes months.
What a beer keg is, how many liters a beer barrel holds, how much a keg weighs and which types exist, including DIN, Cornelius and KeyKeg.
Learn how to make this simple beer-braised congrio with shrimp, tomato and a Pilsner, a versatile white fish from Chilean cuisine.
A versatile, easy beer rice recipe that works as a side for meat and fish or as a main course, cooked in beer and vegetable broth.
Baked beer donuts made with an Amber Ale, with ingredients, step-by-step instructions and a short history of the donut.
Featured Articles
The Berliner Weisse style, also known as the “Champagne of the North,” is a beer with more than 500 years of history, originating in Germany, that today is experiencing a revival through diverse interpretations by brewers around the world.
This standard is fundamental in sectors such as food, oenology, the brewing industry, and cosmetics, where the validity and reproducibility of results depend largely on the conditions in which they are conducted.
India Pale Ale (IPA) is one of the most popular craft beer styles, but if you can’t handle hop-heavy beers, it could be because you perceive bitterness with greater intensity than others.
Sidra 1888 is the 5% cider Sáenz Briones makes from red apples in Argentina’s Alto Valle de Río Negro, at a company owned by CCU since 2010.
Far from being a simple alternative to traditional beer, non-alcoholic beer presents itself as a versatile and sophisticated option, suitable for a wide variety of social contexts.
Brussels celebrates that recognition with a richer and more diverse beer scene than ever, with over 1,500 varieties, new experience spaces, and entire neighborhoods that have made beer part of their urban identity.
Learn how to pair traditional Chilean dishes with different beer styles to enhance their flavors and textures, enjoying a unique gastronomic experience.
Few things delight archaeologists like centuries-old rubbish heaps. Ancient bones and stones from waste piles can tell complex stories.
3 Fonteinen Oude Geuze is a blend of one, two and three year old spontaneously fermented lambics, barrel-aged and bottle-refermented, with lively acidity and an earthy profile typical of the style.
Cheese fondue is one of the emblematic dishes of Swiss cuisine, originating in Romandy, also known as French-speaking Switzerland. Here it is made with stout.
From cereal already being fermented 13,000 years ago to the end of Prohibition, this is how beer changed human history, with its facts and its myths.
Jesús Sánchez from Conejo en la Luna restaurant in Teotihuacán shares four keys to dive into traditional mezcal without making beginner mistakes.
The Belgians point to fishermen from the Meuse River, who fried potato strips when the waters froze in the 17th century. The French point to street vendors at Paris’s Pont Neuf, who popularized them in the late 18th century.
Today it is very common to wonder what the real difference is between beer types and beer styles, whether industrial or craft, because while the original idea is shared, it is the latter that has clearly begun to impose itself in recent decades among brewers and the market in general.
If you have ever visited Ireland, you have surely tasted a Kilkenny, Murphy’s or Guinness beer in one of its many pubs with a spirit that exudes authenticity from every corner.
Which exams you need to pass, how much they cost and which ranks exist to become a BJCP beer judge in 2026.
The balance ratio, or BU:GU ratio (Bitterness Unit:Gravity Unit), is an original idea from brewing math first presented by beer writer Ray Daniels in his book “Designing Great Beers”.
Achieving a high-quality non-alcoholic beer requires a reengineering of non-fermentable carbohydrates to replicate the tactile resistance that alcohol naturally provides in traditional beers.
Craft and independent brewers dedicate a great deal of time, effort, and resources to making the best beer possible, but all of this hard work can be ruined in the time it takes the beer to travel from the keg to the pint.
Fermentation is the heart of the beer brewing process: through it, wort made from malted grains is transformed into alcohol and carbon dioxide by yeast. Beer fermentation is generally divided into three stages: primary fermentation, secondary fermentation, and conditioning.
Morten Meilgaard is an unsung hero in the world of beer. Born in Denmark in 1928, he was a brilliant chemical engineer and beer lover who basically invented the language we use today to describe it.
Stout is a beer style with almost 300 years of history, a direct descendant of Porter, from which it evolved into a style of its own with many variations.
The term Radler means cyclist in German. As we delve into its history, the origins of these beers date back to 1900, as it may have been created at a bicycle club at the end of the 19th century.
Cider is a fermented beverage made from apples, with a long and rich history intertwined with the introduction of apple trees (Malus domestica) to the Americas by the Spanish.
Beer is a beverage that is ‘alive’, that changes over time, because from the very moment it leaves the brewery, its characteristics evolve, sometimes positively and often undesirably.
Baked apple cider donuts, fluffy and coated in cinnamon sugar. The recipe makes 12 donuts and takes about an hour.
Sidra 1888 is the 5% cider Sáenz Briones makes from red apples in Argentina’s Alto Valle de Río Negro, at a company owned by CCU since 2010.
Houblon Chouffe Bière Tripel IPA represents a unique fusion of the English IPA tradition, the American Double IPA revolution, and the Belgian Tripel heritage.
Sidra Real Etiqueta Blanca is the everyday cider of CCU Argentina’s longest-running brand, made in the Alto Valle de Río Negro from red and green apples.
The pinnacle of the St. Bernardus portfolio is a dark-colored, ivory-foamed, top-fermented beer that is easy to drink due to its smooth flavor and fruity aroma.
El Gaitero Clásica is the sparkling cider of the Asturian house founded in 1890 in Villaviciosa, extra semi-dry, 4.1%, with ample bubbles and firm acidity.
The story of Negra Modelo goes beyond the beer itself; it is a narrative that combines tradition, innovation, and deep cultural roots in Mexico.
The Original Dry is the 5.3% version the brand bills as export strength for the US and Canada, and it is also sold in the UK in cans and bottles.
Fuller’s London Pride is one of England’s most iconic beers and a true emblem of the Best Bitter style, appreciated by generations of beer lovers around the world.
Cantillon ferments this beer spontaneously with wild yeasts from the Senne valley and adds fresh raspberries, giving rise to one of the most renowned fruit lambics in Brussels.
3 Fonteinen Oude Geuze is a blend of one, two and three year old spontaneously fermented lambics, barrel-aged and bottle-refermented, with lively acidity and an earthy profile typical of the style.
Saison Dupont is a Belgian top-fermented beer, bottle-conditioned, brewed since 1844 during the winter to quench the thirst of the “saisoniers” who would work in the fields during the summer.
In 2012 it grew fastest among the world’s top ten cider brands, per Carlsberg, and it now sells in over 40 countries in versions tailored to each market.
Citing a Harvard School of Public Health study, PETA claims that beer can strengthen bones and help us live longer, while milk causes obesity, diabetes, and cancer.
The Brews to Barns Act would give small US breweries 8 cents per pound of spent grain donated to farms, capped at $35,000 a year.
Next Glass acquired BeerAdvocate in February 2020 in a deal that brought under one roof the oldest beer review community on the internet and the world’s most popular consumption tracking app.
Of the 10 most expensive beers in the world, some hit astronomical prices on release, while others are still brewed in exclusive batches.
The best-selling beer in each Latin American country with 2024 to 2026 data, from Brazil and Mexico to Costa Rica, and the brewing groups that control the market.
Corona Extra is the world’s most valuable beer brand in 2026, worth $13.9 billion. Brand Finance ranking plus the historic 2018 list.
Grupo Modelo hands over the store ready to operate and pays the rent, and the operator puts up an initial investment that starts at 60,000 pesos, according to the company itself, and that goes entirely toward inventory.
The beer Pliny the Elder takes its name in honor of the Roman traveler, naturalist, historian, and writer Gaius Minor Plinius Caecilius Secundus, who is credited with having given the first botanical name for hops.
We invited Rob Tod, founder of Allagash Brewing Co., to share 20 practical lessons for brewery success learned over 25 years of activity. This was his response.
Cerveceros de España has officially coined the term zitoturismo to bring together the guided tastings, brewery visits and walks through barley and hop fields that millions of people already enjoy in Spain.
E-E-A-T — Experience, Expertise, Authoritativeness, and Trustworthiness — is one of the core frameworks Google uses to assess content quality. Learn what it means for SEO and how craft beer sites can build it.
Plastic packaging has changed the way we live. It is cheap, can be molded into almost any shape and is generally easy to recycle.
On January 24, 1935, the first canned beer went on sale after decades of experiments and more than ten years of Prohibition, thanks to the Gottfried Krueger Brewing Company in Richmond, Virginia.
The beverage, named “Ocho punto ocho” (8.8), combines the characteristic flavor of the terremoto with a different nutritional profile, standing out for its lower sugar content and half the calories compared to the homemade version.
Craft and independent brewers dedicate a great deal of time, effort, and resources to making the best beer possible, but all of this hard work can be ruined in the time it takes the beer to travel from the keg to the pint.
The STC-1000 temperature controller lets you manually set the temperature of a fermenter or conditioning vessel placed inside a suitably sized refrigerator, freezer or cooler.
You do not simply request an “IPA recipe”; instead, you instruct Claude Code to first analyze the ingredient inventory, evaluate the cooling capacity of the equipment, and propose a mashing process that favors the desired final body.
Bottle openers are part of our personal toolkit, on the key chain, in the backpack or packed as a basic utensil when we go camping.
If you have ever visited Ireland, you have surely tasted a Kilkenny, Murphy’s or Guinness beer in one of its many pubs with a spirit that exudes authenticity from every corner.
Planning a big party, a barbecue or a day at the pool with friends or family? One key to success is having plenty of fresh, cold beer on hand.
A Saison and a Sweet Stout start from similar original gravities but end up at opposite extremes, one very dry and the other sweet. The difference lies in how much work the yeast did and in what it left unfermented.
What a beer keg is, how many liters a beer barrel holds, how much a keg weighs and which types exist, including DIN, Cornelius and KeyKeg.
Despite their popularity among brewers, these events are not always perceived by the market as a showcase of innovation and quality, but rather as a mirror that mainly reflects the industry’s limitations.
The Brews to Barns Act would give small US breweries 8 cents per pound of spent grain donated to farms, capped at $35,000 a year.
Grupo Modelo hands over the store ready to operate and pays the rent, and the operator puts up an initial investment that starts at 60,000 pesos, according to the company itself, and that goes entirely toward inventory.
The decline is especially marked among young people aged 15 to 24, who have reduced their usual consumption by around 60% over the last two decades. Spain is the fifth country in the European Union with the most abstainers.
Next Glass acquired BeerAdvocate in February 2020 in a deal that brought under one roof the oldest beer review community on the internet and the world’s most popular consumption tracking app.
Over 500,000 people of Palestinian descent live in Chile today, where second, third, and fourth-generation families keep alive the language, traditions, and memory of a territory many have never been able to return to.
The big brewers trade on the NYSE, Euronext and the Tokyo Stock Exchange. A guide to investing in AB InBev, Heineken, Carlsberg, Constellation Brands and Molson Coors from Latin America and Spain.
That relationship was described by the English chemist William Henry, and today it rules everything from the bottle cap to the regulator on a keg. That is why a British ale, a weissbier and a Czech pilsner can feel so different in the glass.
Several mistaken ideas about beer tears are going around, and they come from the world of wine and whisky. That they reveal quality, that glycerol produces them or that they form because alcohol concentrates at the top of the glass.
PFAS, per- and polyfluoroalkyl substances, are a large family of synthetic compounds built on carbon-fluorine bonds, among the most stable in chemistry.
The figures vary widely between countries, from 4 particles per liter in the United States to more than 90 in Spain. Much of that difference lies in how they are measured and understanding that matters as much as the number.
Hops bring their own enzymes that break down dextrins and reactivate the yeast after dry hopping. What hop creep is, how much alcohol and CO₂ it adds and how to stop it.
