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Bottom-fermented beer, served in the British ale tradition? There’s precedent for it—and the rise in lager interest may be just what’s needed to stoke drinkers’ curiosity.

• Lager
• Cask Ale
• Cask Lager

From our Love Handles files on our favorite beer bars around the world: The Toronto headquarters of the Society of Beer Drinking Ladies is open to all.

• Love Handles
• Women in Beer
• Toronto

Lasting Joy cofounder and head brewer Alex Wenner describes this beet-infused stout as one “that really sums up our mission as a New York farm brewery.”

• Beer Recipe
• Stout
• English-Style Stout

What’s old is new again for Chicago’s Dovetail—direct-fire decoction, open fermentation, and coolshipping hoppy lager with whole-cone hops are just a few of the ways this classically focused brewery finds ways to build character in their lagers.

• Podcast
• Lager
• Coolship

Here’s how Berlin Packaging and Studio One Eleven helped four brands succeed with impactful and effective custom packaging solutions.

• Sponsored

Single Hill cofounder and head brewer Zach Turner explains the difference between fresh-hopping and wet-hopping, laying out a few different ways that breweries tend to use them on the hot side and cold side.

• Video
• Video Tip
• Fresh Hops

Based on authentic gammeltøl recipes from the 1800s, here’s a recipe for the strong, smoky Danish farmhouse ale—including some suggestions for traditional twists worth trying.

• Beer Recipe
• Smoked Beer
• Farmhouse Ale

Typically, gammeltøl was brewed in March for drinking in the autumn, but the Danish tradition of brewing this strong, smoky raw ale has virtually died out. You can help revive it.

• Gammeltøl
• Strong Ale
• Smoked Beer

Pubs, bars, and cafés are crucial to the experience and communityof craft beer and a vital link between maker and consumer. Here are your 20 favorites in 2023.

• Best in Beer 2023
• Reader's Choice
• Beer Bars

IPA continues to top the charts, but lagers made steady and significant gains in 2023.

• Best in Beer
• Reader’s Choice
• Beer Styles

Track data, improve COGS, and drive ROI at your brewery.

• Sponsored

Chicago’s Cruz Blanca favors beers with a story to tell. In this episode, head brewer Jacob Sembrano tells the stories behind their their red corn lager, their thick and silky barrel-aged stouts, and their grisette made from 100 percent malted corn and acidified with native bacteria from the corn itself.

• Podcast
• Corn
• Grisette