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Looking for something rich and impressive to bring to that holiday gathering? You can serve this stout-enriched torte simply—ideally, with fresh whipped cream—but you can you also use it as a base for mousses and ganaches.

• Cooking With Beer
• Pairing Beer & Food
• Dessert

Northbound Smokehouse & Brewpub founder and brewer Jamie Robinson shares tips on how to brew the kind of eisbock that can win a gold medal—as Northbound Eisbock has done two years in a row at the Great American Beer Festival.

• Eisbock
• Brewer’s Perspective
• Bock

Want to brew an eisbock? The first times you try fractional freezing on a bock or other beer, you simply can’t know exactly what you’re going to get—but there are ways to maximize your chances of success.

• Eisbock
• Bock
• Fractional Freezing

While there are plenty of classics that have influenced the brewing journey of Pinthouse Brewing cofounder, brewmaster, and hop savant Joe Mohrfeld, it’s the beers of his friends and peers that continue to shape his approach in an immediate and constant way—and those are the beers he’s packed into his chosen sixer.

• Pick Six

The longtime quality director of Duvel Moortgat has scaled way, way down with a community-focused brewery just outside Leuven, but his creative approach to Belgian beer pulls flavors and inspiration from Scandinavia, the Pacific Northwest, and beyond.

• Podcast

From Austin’s Pinthouse, here’s an updated recipe for their core hazy IPA, Electric Jellyfish—the beer that Craft Beer & Brewing readers named their No. 1 beer of 2025.

• Beer Recipe
• All Access Recipe
• Hazy IPA

Lindsay Barr, founder and chief science officer at DraughtLab, explains specific methods and practical tips for how your brewery can collect sensory data and use that information to make better beer.

• Video
• Full Video
• Sensory Analysis

From Chicago’s Burning Bush Brewery, this amber ale includes two types of basil grown right there on their patio next to the Chicago River.

• Beer Recipe
• Amber Ale
• American Amber Ale

Beer and pizza are fast friends, as everyone knows. But how well do “pizza leaves” work in beer? Let’s find out.

• Special Ingredient
• Basil
• Spice/Herb/Vegetable Beer

From our Love Handles files on our favorite spots in the world to enjoy a beer: This New Orleans deli and market draws crowds for its sandwiches, personality, and surprising selection of cans and bottles.

• Love Handles
• New Orleans
• Sandwiches

Whether or not fruit-smoothie sours are your thing, there’s no denying that Indiana’s 450 North has carved out a reputation for making great ones that tend to be highly sought by beer traders. Sales director (and recipe writer) Stephen Boardman shares their approach to these playful crowd-pleasers that appeal to a nostalgic sense of whimsy.

• Podcast

Whether it’s selecting very different lots of Nelson Sauvin or trialing new hop products to see what they can contribute, North Park founder and head brewer Kelsey McNair says he’s always looking for ways to squeeze in more hop flavor—but without leaving the realm of the familiar.

• Video
• Video Tip
• Hops