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Courtesy of the team at Tripping Animals in Doral, Florida, here’s a recipe for a beer in their Limonada series, inspired by Latin-style lemonades—pink lemonade, in this case. Tart, crisp, and refreshing, Rosada is aged on lemons, raspberries, and strawberries.

• Beer Recipe
• Fruit Beer

The team at Métier Brewing in Seattle describes Black Stripe as “a smooth, medium-bodied porter with dark chocolate flavors and hints of coconut.”

• Beer Recipe
• Porter
• Field Beer

In this yearly update, we plot the moves in the Brewers Association top 50 craft brewers by production volume, from 2007 to the present.

• Infographic

Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski explain why shallower horizontal tanks have a treasured place in their fermentation cellar.

• Video
• Lager
• Fermentation

In the Seattle suburb of Woodinville, the people behind Métier Brewing believe that great beer is a bridge to more equitable, connected communities. This year, they’re taking that mission to the masses.

• Breakout Brewer
• Métier
• Seattle

These marinated-and-grilled shrimp skewers are inspired by South Asian flavors and a splash of hefeweizen—just the thing for the season’s first cookout. (That’s a lie. We never stopped cooking out.)

• Shrimp
• Cooking with Beer
• Weissbier

Brewers are dumping their blow-off buckets and reusing precious carbon dioxide rather than releasing it into the atmosphere. The benefits include cost savings, reducing greenhouse emissions—and, some say, better beer.

• Gearhead
• Carbon Dioxode
• CO2

With thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.

• Beer Recipe
• Imperial Stout
• Barrel-Aged Imperial Stout

Through his career, Cohesion’s Eric Larkin has always gravitated to breweries with narrower style focuses. Now, with the Czech-style lager focus of his new endeavor, he’s exploring the creativity possible within the bounds of style expectations.

• Podcast
• Brewing
• Czech Lager

Known as chicatanas, these crunchy leafcutter ants are a delicacy of regional Mexican cooking—and they have a flavor profile that may be oddly compatible with your darker, richer beers.

• Flying Ants
• Insects
• Stout

This recipe is for a raw ale—no boiling—fermented with a distinctive kveik and later steeped with lots of sour cherries. Eik & Tid cofounder and brewer Amund Polden Arnesen calls it “a beer to capture the experience of eating fresh berries off the vine.”

• Recipe
• Fruit Beer
• Raw Ale

Altstadt head brewer Craig Rowan shares advice on sanitation, pitching, and fermentation control for a great Munich-style helles—tips that could apply to virtually any type of lager.

• Video
• Helles
• Lager