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Typically, gammeltøl was brewed in March for drinking in the autumn, but the Danish tradition of brewing this strong, smoky raw ale has virtually died out. You can help revive it.

• Gammeltøl
• Strong Ale
• Smoked Beer

Pubs, bars, and cafés are crucial to the experience and communityof craft beer and a vital link between maker and consumer. Here are your 20 favorites in 2023.

• Best in Beer 2023
• Reader's Choice
• Beer Bars

IPA continues to top the charts, but lagers made steady and significant gains in 2023.

• Best in Beer
• Reader’s Choice
• Beer Styles

Track data, improve COGS, and drive ROI at your brewery.

• Sponsored

Chicago’s Cruz Blanca favors beers with a story to tell. In this episode, head brewer Jacob Sembrano tells the stories behind their their red corn lager, their thick and silky barrel-aged stouts, and their grisette made from 100 percent malted corn and acidified with native bacteria from the corn itself.

• Podcast
• Corn
• Grisette

This seasonal ale is a bright enough red to match your Santa hat, and it goes well with just about anything on your holiday table.

• Beer Recipe
• Irish Red Ale
• Fruit Beer

BoxPop recently designed, fabricated, and installed a custom shipping-container bar at the Revelry Yards brewery in Ithaca, New York. Here, learn more about how this distinctive outdoor space is expanding their capacity for seating and events.

• Sponsored

Our cofounder, editorial director, and podcast host shares his most memorable beery highlights from an eventful and far-ranging year.

• Best in Beer
• Ideal Bar

Our managing editor—with his finger on the craft beer pulse from his outpost in Bangkok—selects top-of-mind picks and thoughts fresh off the past year in beer.

• Best in Beer

Indulge us: Once a year, some of our top writers dig into their notebooks and memories for the beers and experiences that they enjoyed most—the kind that everyone deserves to enjoy—and which left the biggest impressions on them. In this episode, they tell you why.

• Podcast

The New York City–based writer, tarot enthusiast, author of the Hugging the Bar newsletter, and noted metalhead shares her beery high points from the past year.

• Best in Beer

Stefan Zehendner at Brauerei Zehendner shares a recipe for this strong, seasonal bock that he releases every December. As with his Maibock, the target is a full-flavored yet addictively drinkable strong lager with deep, bready malt flavor and surprising bitterness, complemented by herbal-minty Perle hop flavors.

• Beer Recipe
• Bock
• Heller Bock