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There were Munich-style dark lagers, American bocks, and paler, pilsner-like beers. Adjuncts abounded. Here, historian Michael Stein of the research firm Lost Lagers digs into the recipes and methods of the time.

• Historical Brewing
• Lager
• Pre-Prohibition

Ready to make some booch? This recipe comes courtesy of Mary Izett, co-owner of Fifth Hammer Brewing in New York and author of “Speed Brewing."

• Kombucha

Here we celebrate American craft beer’s most important style (pale ale) with the most important meal of the weekend (brunch).

• Pancakes
• Cooking with Beer
• Pale Ale

Sierra Nevada’s founder discusses the process of creative and technical innovation that drives the brewery today, as well as their fanatical, industry-leading approach to beer quality.

• Podcast

It’s a love story, really—a deep love for family and hops. Is there anything better? The Puterbaugh’s would argue that there’s not.

• Sponsored

In this video course, Jester King founder Jeff Stuffings lays out their whole approach to brewing and fermenting saisons, table beers, and other dry, full-flavored, rustic ales that taste of their place.

• Video
• Full Video
• Saison

Saison may bring to mind thirsty farmers in amber waves of grain—or it may remind you of intricate, multistep mash regimes aimed at high attenuation. However, there’s no reason extract brewers can’t take a crack at it. Here’s a recipe.

• Beer Recipe
• Saison

With saison’s high attenuation, delicate body, fermentation-driven complexities, and lasting foam, it would be easy to assume that extract brewers are at a disadvantage. Not necessarily, as Annie Johnson explains.

• No Rests for the Wicked
• Extract
• Partial-Mash

One of the world’s most interesting fermented drinks is well within the homebrewing wheelhouse. Drew Beechum breaks it down, from SCOBY-hunting to flavors and alcohol-boosting. Have you checked your chakras lately?

• Kombucha
• Hard Kombucha
• Fermentation

For the head brewer of Urban South in New Orleans, focusing on tight process, healthy lactic fermentation, and quality fruit is the difference between dull and delicious quick-soured beers.

• Podcast
• Kettle Sours
• Fruit Beer

Green Cheek head brewer Evan Price calls this 2018 GABF bronze-medal winner a “clear IPA, brewed without crystal malt, to keep the color light and malt flavor low—and to allow those Simcoe and Citra hops to shine through like crazy. Clean. Bitter. Hoppy.”

• Beer Recipe
• IPA
• West Coast IPA

Evan Price, cofounder and head brewer at Green Cheek, is winning medals and brewing the kinds of IPAs he enjoys most, applying a skill set that he’s picked up the hard way.

• Breakout Brewer
• Green Cheek
• IPA