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Discover how John I. Haas is transforming sensory science from instinct to engineered precision—creating shared language, repeatable flavor outcomes, and brewer-driven trust through Sensory Plus™, Next Gen Selection, and the Lupo Series™ of engineered hop pellets.

Which beers do you love the most? We polled thousands of our magazine and newsletter subscribers on their favorites, and here are the results.

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From El Segundo Brewing in Los Angeles, here’s a recipe for the impeccable Kölsch that the editorial team at Craft Beer & Brewing named one of their Best 20 Beers in 2025.

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From Seattle’s Fast Fashion, here’s a recipe for the German-style pilsner that we named one of our Best 20 Beers in 2025.

Uncork the magnums, this is the winners’ circle. Through a gauntlet of judging panels and on to the editors’ table for a last round of blind tasting and spirited discussion, these are the beers that lit up our palates and our brains—or that simply had us yearning for another, and another.

In this once-a-year episode, Jamie Bogner and Joe Stange share Craft Beer & Brewing’s Best 20 Beers in 2025, as selected by our judges and editorial team—plus, the results of our Readers’ Choice survey for best breweries, beer cities, bars, and more.

You voted, we tallied. Here are your favorite breweries, broken down into four categories by volume brewed.

The diversity of styles is one thing that makes craft beer great. Here are your favorite brewers in eight different craft-beer niches. The 2024 rank is noted in parentheses.

From the smallest Belgian beer café to the largest multi-tap beer extravaganza, these are your 20 favorite places to gather for beer in 2025.

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From Pinta Barrel Brewing in Wieprz, Poland, here’s a recipe for their barrel-aged imperial stout with vanilla, coconut, and barrel-aged coffee—a richly layered treat that beat out many others to become one of our Best 20 Beers in 2025.

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From Corn Coast Brewing in Lincoln, Nebraska, here’s a recipe for the West Coast–style pils that we named one of our Best 20 Beers in 2025.

Oxygen is the enemy of hop-saturated flavor. In this clip from his video course, North Park founder and head brewer Kelsey McNair explains how his team halved oxygen in the package by slowing down their canning line.

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This rich amber ale, featuring layers of roasted orange spice mingling with hops, is a vamp on the English winter warmers that are stronger, darker, and toastier than pale ales or bitters.

Looking for some new creative avenues to explore, or want to try something special for your next holiday seasonal? Randy Mosher shares some insights into why botanicals have always been important to beer—plus, strategies to help you use them successfully, today.

Named for a tiny town on South Carolina’s St. Helena island, Frogmore stew calls for shrimp, corn on the cob, smoked sausage, and new potatoes steamed in a savory broth. Here, a rye IPA adds another layer of flavor.

This beer style works just fine on its own as a fall or winter party tap—but it also makes a great base for winter-themed fruited or spiced beers.

Table beer and mixed-culture beer only account for 2 percent of sales at the Establishment in Calgary, Alberta—but cofounder Mike Foniok says its takes up about half their floor space and half their time. That attention is paying off with awards at the highest level.

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In this first part of a three-part series, experts from John I. Haas weigh in on the evolving nature of hop quality, best practices in hop selection, the challenges of year-over-year and lot-to-lot variability, and the new tools and methods available to brewers to ensure consistency from field to glass.

You don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.

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Craft is evolving. Discover how breweries are meeting demand for low-ABV, NA, and functional drinks—with smarter tech, smaller formats, and bold flavor innovation.