Craft Brewing Magazine
Counting Down Your Favorite Episodes of 2025
An end-of-the-year look at the most-downloaded episodes, with highlights, insights, and soundbites.
Recipe: Rudolph’s Reindeer Red Rye Amber Ale
This beer began as an attempt to brew something with a properly reddish hue for the holidays—but it serves just as well as an exploration of earthy rye and malty depth with a firm, spicy bitterness.
Cooking with Beer: Chocolate Milk Stout Torte
Looking for something rich and impressive to bring to that holiday gathering? You can serve this stout-enriched torte simply—ideally, with fresh whipped cream—but you can you also use it as a base for mousses and ganaches.
Brewer’s Perspective: Eisbock It with Northbound
Northbound Smokehouse & Brewpub founder and brewer Jamie Robinson shares tips on how to brew the kind of eisbock that can win a gold medal—as Northbound Eisbock has done two years in a row at the Great American Beer Festival.
Eis Is Nice! (Especially When You Do It on Purpose)
Want to brew an eisbock? The first times you try fractional freezing on a bock or other beer, you simply can’t know exactly what you’re going to get—but there are ways to maximize your chances of success.