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Our editors tested and reviewed the best stuff for serving beer. Here are the results.

• Craft Beer Scene
• Gear Guide

From science to history to implementation, join Josh as he helps you build better hopped beers.

• Video
• Full Video
• Hops

Brew up this beer now so you’ll have it on hand when the dog days of late July and early August start beating down.

• Making Beer
• Brewing Techniques and Advice
• Make Your Best

The tart apples, hint of cinnamon, and stout (pumpkin or tropical) in the chutney accentuate the rich, gamy taste of the duck.

• Cooking With Beer
• Pairing Beer & Food
• Appetizers

Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.

• Beer Recipe
• Stout Recipe
• All Grain Recipe

Lagers are making a comeback in the United States. Here are some favorites among craft brewers.

• 5 On 5
• Craft Beer Scene

Big Brew occurs every year the first Saturday in May. Jester Goldman explores all the reasons it’s worth packing up your gear to go brew at the event.

• Making Beer
• Brewing Techniques and Advice

These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.

• Cooking With Beer
• Pairing Beer & Food
• Lunch

Here's how to start training your palate to be able to identify flavors and off-flavors in beer.

• Video

Emily Hutto gathered a list of twelve cider bars that offer an array of cider flavors and styles from cidermakers around the world.

• Craft Beer Scene
• Cider

Learn how to get your wort chilled and maintain the ideal fermentation temperature to turn out excellent lagers.

• Making Beer
• Brewing Techniques and Advice

This Belgian dubbel, provided by Andy Mitchell of New Belgium Brewery, has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols.

• Beer Recipe
• All Grain Recipe
• Dubbel Recipe