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For years, Notch Brewing in Salem and Brighton, Massachusetts, has been spreading the lager gospel through refined yet characterful iterations of Czech- and German-inspired beers. His challenge to American brewers who want to follow that path: Ditch the 34/70, rethink your mash and fermentation schedules, decoct with intention, and embrace concise flavor over “crispness.”

• Podcast

From planning to decision-making to quality and innovation to building a network, here are some useful strategies for building and sustaining a profitable brewery in the ever-changing craft-beer industry.

• Sponsored
• equipment

When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.

• Video
• Barleywine
• Blending

Looking for something fresh to give your beers an edge? Check out these new yeasts, hops, and flavor extracts.

• Editor's Picks
• Kveik
• New Hop Varieties

How much time you got? Time enough, maybe, to consider Sweden’s exceedingly rare, little-known hundred-year beer—a solera-method manorial ale that can keep going for as long as you’re dedicated to the care and feeding of the family barrel.

• Hundraårig Öl
• Hundred-Year Beer
• Sweden

From Sandy Valley Brewing in Hillsboro, Missouri, Mariposa is a softly textured yet vibrant raspberry ale that gets thoughtful additions of Tanzanian honey, Tanzanian vanilla, cacao nibs, and cacao husks, as well as added fruity oomph from Omega’s Cosmic Punch yeast. It’s also a beer with a personal back story.

• Beer Recipe
• Fruit Beer
• All Access Recipe

This fresh and peachy poke bowl gets a quick splash of classic saison or mixed-culture farmhouse ale—and it’ll taste great alongside the rest of it, too.

• Poke Bowl
• Saison
• Cooking with Beer

The brewery that got its start as a mobile draft trailer and beer bus has now won back-to-back small Brewery of the Year honors at the Great American Beer Festival—but the Quinlan brothers won’t tell you there’s anything special to their winning ways.

• Podcast

In the ring of brewing anarchy, be in the know, armed with the knowledge of which cleaners work and why they work—because in this fight, ignorance is the first-round knockout.

• Sponsored
• Cleaners
• Sanitizers

Brandon Capps, founder of Colorado’s New Image Brewing, explains how adding different types of new wood to barrel-aged barleywines can add depth and freshen their flavors before packaging.

• Video

Dubbed a “pumpernickel stout” by Atlas Brew Works in Washington, D.C., this 2023 World Beer Cup gold medal winner gets a portion of rye malt and the flavorful addition of blackstrap molasses.

• Beer Recipe
• Stout
• Export Stout

At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.

• Stout
• American Stout
• Export Stout