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This Nashville brewery strives for big flavor, but their process of testing assumptions and finding more authentic ways of making popular styles leads to crowd-favorite beers that critics can love.

• Podcast
• Hazy IPA
• Tart Fruit Beers

For those willing to take on a dark, low-strength, smoked beer, this historic Danish style may be the way to go. Yet there’s a question you must answer for yourself: How traditional do you want to make it?

• Skibsøl
• Smoked Beer
• Historical Beer

Cider isn’t the only fermented fruit messing around with craft beer’s most cherished ingredient. In California, Field Recordings’ dry-hopped pét nat marries the best of wine and beer.

• Wine
• Beer-Wine Hybrids
• Dry-Hopped Wine

One of beer’s signature ingredients is adding interest and depth to one of the world’s great fermented drinks. Here’s how and why some cidermakers are embracing hops.

• Cider
• Hops
• Hopped Cider

As one of the very few commercial breweries in modern times to attempt a smoky “ship’s beer,” Right Proper in Washington, D.C., shares this recipe inspired by the Danish tradition.

• Beer Recipe
• Historical Beer
• Smoked Beer

Dark, smoky, and well-hopped, yet low in strength, “ship’s beer” was the daily ration of Danish sailors in the 18th and 19th centuries—and it hasn’t completely disappeared. From written sources of that time, here’s what we know.

• Skibsøl
• Denmark
• Smoked Beer

American craft beer’s archetypal classic style, updated with some contemporary ideas.

• Beer Recipe
• Pale Ale
• American Pale Ale

One of the world’s most cherished hop-growing regions had a rough growing season last year—but there are plenty of reasons to be optimistic, and there is more to Czech hops than Saaz.

• Podcast
• Hops
• Saaz

Zinc is important to a healthier fermentation—yet most wort doesn’t have enough of it. The solution is simple.

• Sponsored

From our Illustrated Guide to Homebrewing, here are things to consider while your batch moves from fermentation to that time when waiting (and perhaps adding a thing or two) only makes your beer better.

• Homebrewing
• Maturation
• Conditioning

With greater awareness of its pitfalls and a few new tricks up our sleeves, the time for a resurgence in beautifully balanced American pale ale is now.

• Pale Ale
• APA
• American Pale Ale

Sapwood Cellars cofounder and ”Mad Fermentationist” Michael Tonsmeire talks about finding and identifying the best local, fresh fruit you can for mixed-culture or other fruit-focused beers.

• Video
• Fruit Beer
• Sourcing Fruit