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We set out to explore how several craft brewers in Los Angeles are adding a sense of place to their beers in unexpected ways.

• Featured
• Beer Stories

Josh Weikert’s “sweet” stout isn’t especially sweet; it just seems sweet, and as a result it’s a beer that can be enjoyed by the pint. Here’s how to make it.

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

There are undoubtedly better versions of Tropical Stout out there, but this one carries very little risk of getting an overly-sweet, overly-off-flavored version and tastes great as well!

• Beer Recipe
• Stout Recipe
• All Grain Recipe

Join homebrewer Jester Goldman as he searches for a bottle of complex barrel-aged stout that inspired him to brew a tribute.

• Making Beer
• Brewing Techniques and Advice

In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.

• Cooking With Beer
• Pairing Beer & Food
• Dinner

Move over, barley. Make room for some exciting new grains.

• Craft Beer Scene

In the right hands, normally unwelcome microflora deliver ales that challenge the senses and stir the soul—quite the accomplishment for creatures we can’t even see.

• Featured
• Making Beer
• Brewing Techniques and Advice

If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.

• Beer Recipe
• All Grain Recipe
• Sour Beer Recipe

Bottle priming is just as ripe for experimentation as all other aspects of brewing. Consider these 4 alternatives.

• Making Beer
• Brewing Techniques and Advice

These beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.

• Craft Beer Scene

Geoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.

• Beer Recipe
• All Grain Recipe
• Stout Recipe

Charles D. Cook talked to five respected Belgian brewers and blenders about new approaches to fruited lambics, developed to meet the rising demand for sour brews.

• Craft Beer Scene