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Here's a sandwich fit for sturdy trestle tables and seasonal festivals, featuring a smoked-trout salad that gets a splash of märzen or festbier. Guten appetit!

• Sandwiches
• Cooking with Beer
• Smoked Trout

From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.

• Beer Recipe
• West Coast Pils
• Hoppy Lager

Arizona’s 12 West racked up the honors from Craft Beer & Brewing Magazine last year, including a score of 98 for their Radial Spines West Coast–style pils and a nod as one of our Best 20 Beers of 2023. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer as well as their high-scoring IPAs.

• Podcast
• West Coast PIls
• Gummi Sharks

This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.

• Beer Recipe
• Porter
• Brown Porter

Our Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.

• Video
• Video Tip

Learn how, as a craft brewer, you can use point of sale data to expand your offerings and cater to a broader audience.

• Sponsored

Last year was a great one for dark beers from Incendiary in Winston-Salem, North Carolina. While their Schwarzbier earned its spot on our list of Best 20 Beers in 2023, this porter also nabbed gold at the World Beer Cup. So, what makes it tick?

• Porter
• Brown Porter
• Ask the Pros

This light and quenching smoked wheat beer remains a relatively obscure platypus in the style canon. Lichtenhainer is undeniably odd yet easy to brew and lots of fun to drink.

• Lichtenhainer
• Make Your Best
• Smoked Beer

Head brewer Brad Miles and wood cellar manager Nick Pauley discuss the ways this Gilbert, Arizona, brewpub builds a regional approach to flavor in everything from saison and spontaneous beer to lager, while providing crucial support for the agricultural side of beer.

• Podcast

From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.

• Video
• Video Tip
• Smoked Beer

From Dry January through changing consumer preferences, ProBrew’s Alchemator allows breweries to diversify their product offerings.

• Sponsored

From de Garde Brewing in Tillamook, Oregon, head brewer Trevor Rogers shares this recipe for a spontaneously fermented beer flavored with foraged spruce tips—though the process is easily adapted for mixed-culture pitches or clean, single-strain fermentations.

• Beer Recipe
• Spice/Herb/Vegetable Beer
• Spruce Beer