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Simple yet dazzling, farmhouse-inspired beers on the lower end of the ABV spectrum present brewers—and drinkers—with an enthralling riddle.

• Table Beer
• Saison
• Farmhouse Ale

From Fifth Street Brewpub in Dayton, Ohio, this farmhouse ale gets a dose of cacao pulp at packaging, showcasing the fruit’s sweetness and tropical character while amplifying similar notes from the strain of Brettanomyces.

• Beer Recipe
• Fruit Beer
• Farmhouse Ale

Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.

• Podcast

The permutations are infinite. Crack into our Spring 2025 issue, and choose your own malternate reality.

• Issue Preview

From the historic heart of Amsterdam, De Bekeerde Suster brewer Jason Pellett shares this recipe for a hop-forward pale ale that makes use of cacao’s fruity pulp (and a few of the nibs).

• Beer Recipe
• Pale Ale
• Fruit Beer

Third Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.

• Video
• Video Tip
• Stout

It’s time to get hyped up with this double dry-hopped hazy IPA fermented with Berkeley Yeast’s tropical aroma–producing hazy yeast strain, Tropics London.

• Sponsored

Cacao isn’t just for chocolate beers—around those nibs is a whole fruit with its own bright and unexpected flavors. Largely unknown outside tropical climates, those flavors present some unique possibilities for beer.

• Cacao Fruit
• Cacao
• Fruit Beer

Twice per year, the production teams at Austin’s Hold Out and Live Oak breweries get together to brew what they call “the king of tater beers.”

• Beer Recipe
• Pilsner
• American Lager

Neil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.

• Podcast

From Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.

• Books
• Editors’ Picks
• Brewer's Library

From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.

• Video
• Full Video
• Stout