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Also known as the Osmička, or Eight, this is Unětický’s lighter summer seasonal checks in at about 3.4 percent ABV. Unusually for a Czech pale lager, it gets a step-infusion mash—not a decoction—and a hit of Citra hops in the whirlpool.

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Great beer gets guests in the door. Events keep them coming back. Here’s how breweries are turning their event space into real holiday revenue, before competitors book it first.

Smaller Czech breweries are embracing an emerging trend: lighter lagers of 7°P and 8°P, packed with hops and often brewed in ways that defy the country’s usual methods.

From our Love Handles files on the world’s top spots to enjoy a beer: In the home of alt, this beer shop and tasting room offers a friendly place to enjoy some of the best in European craft (including altbier too, of course.)

The founder of the award-winning Seattle brewery is pursuing life goals with a move to New Zealand while friends at Bale Breaker take on the Cloudburst brand and brewery, but it hasn’t dampened his enthusiasm for Southern Hemisphere hops, “dad” beers, fresh hops, and more.

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Based on conversations with Brauerei Schanzenbräu founder Stefan Stretz, here’s a recipe for the Nuremberg brewery’s popular red lager—drier and slightly more bitter than other versions of the regional style.

Nuremberg’s Schanzenbräu sells plenty of helles, but it’s best known for its distinctive red lager—a niche style, even within Germany. The challenge, says founder Stefan Stretz, is achieving easy drinkability in such a full-bodied, malt-forward beer.

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Jason De La Torre, cofounder and brewer at Ogopogo in San Gabriel, California, describes this West Coast IPA as “crisp, punchy, resinous, and dank.” Using modern methods and hop products, it includes doses of Incognito in the whirlpool and Cryo in the dry hop.

With today’s advanced hop products, there are no silver bullets. Yet they can be powerful tools in the brewery—if used carefully, intentionally, and while heeding the advice of fellow brewers.

After leaving brewing to become an attorney, the cofounder of this Des Moines brewpub felt the pull to return to the brewhouse. Today, he continues to iterate on progressive hazy IPAs while honing low-ABV table lager.

From truly bready beers to intense meads—all flavored with a beloved botanical—the brewing traditions of Ethiopia are as ancient as they are intriguing.

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Colton Proveau’s recipe for tella, the traditional Ethiopian beer, is directly inspired by the process at the Selo Tella brewpub in Addis Ababa.

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With its bright, fruity esters but restrained phenolic spice, the Ardennes ale strain is the perfect yeast for this sneaky-strong Belgian-style blonde ale.

This blonde ale is fresh and clean, using the “Belgian” character as an accent but not the headline. Brew it for your next party and bust out the chalices—and when it kicks, you’ll know that it lived its short, happy life to the fullest.

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This pilsner from Mexico City’s Cervecería Itañeñe won gold in a special competition for beers brewed with Alsatian hops. Itañeñe founder and head brewer Lucía Carrillo says the Mistral hops contribute a gewürztraminer-like white-wine character.

Untappd recently honored Denver’s Off Script for its extraordinarily high ratings, driven by a singular focus on plush and indulgent hazy IPAs. But for founder Ryan Taylor, the real secret is the collaborative relationship he’s developed with Rob Bessett of host brewery Milieu Fermentation.

Brian “Hutch” Hutchinson, cofounder and head brewer at Cannonball Creek in Golden, Colorado, shares the thinking behind their target carbonation levels for West Coast IPA, session, IPA, and pale ale.

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Nathan Miller, head brewer at Brasserie Cambier in Croix, France, shares this recipe for their hazy IPA that fully embraces French aroma varieties for a distinctively floral profile with notes of stone fruit and pine.

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Beer drinkers are paying attention to more than style and ABV. A new KalHops study of 6,000 consumers across 12 countries offers a closer look at the flavors, ingredients, and label cues shaping the next round of brewing decisions.

Controlling microbial growth in beer has long been the job of alcohol itself, but the rising demand for low- and no-alcohol beer presents a fresh challenge for brewers. In this episode, produced in partnership with Scott Labs, we look at what those main microbial offenders are, the primary pathways for their opportunistic growth, and how new solutions from the plant world are giving brewers additional tools to maintain the integrity of their beer.