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Is green-colored beer just a contemporary gimmick to drum up business on St. Patrick’s Day? Not necessarily—its history is longer than you think.

• St. Patrick’s Day
• Green Beer
• Beer History

The Noble-hop tradition isn’t disappearing—it’s evolving. U.S. varieties and innovative blends now offer brewers classic floral, herbal character with modern consistency, efficiency, and dependable sourcing.

• Sponsored
• Noble-style hops
• U.S. Noble Blend

With conjecture based on archaeological findings, here’s a recipe for a mixed grog—in this case, an ale that includes herbs, honey, and fruit—of the sort that well-to-do, Bronze Age Danes might have enjoyed on special occasions and then (literally) taken to their graves.

• Beer Recipe
• Traditional Beer
• Historical Beer

Over the past eight years, Nebraska’s Kros Strain has won three Craft Beer & Brewing Best in Beer trophies for three diverse styles: hazy IPA, mixed-culture saison, and barrel-aged barleywine. But cofounder Bobby Kros would rather use flavor than words to tell you why.

• Podcast

Nagardo® is a purified mixture of glycolipids sourced from an edible mushroom. It is non-GMO and allergen-free, and offers reliable microbial control for nonalcoholic beer, ready-to-drink cocktails, wine, and cider.

• Sponsored

Could a fresh perspective on hops inspire new and continued growth?

• IndieHops26

The realm of vanilla and its flavor potential extends far beyond Madagascar and Tahiti. In this clip from his video course, Horus Aged Ales founder Kyle Harrop talks about some of his favorite origin vanillas for barrel-aged beers—and about how the bean can overshadow the barrel.

• Video
• Barrel-Aging
• Imperial Stout

Craft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.

• Sponsored
• asset management
• preventive maintenance

There’s much we don’t know, but the archaeological finds of ancient Nordic beverages point to beer, mead, and wine—and to hybrids of all three—as the status beverages of the rich and powerful.

• Nordic Grog
• Viking Beer
• Beer-Wine Hybrids

A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.

• Featured Cooking With Beer
• Cooking With Beer
• Pairing Beer & Food

Brewers may speak wistfully about rubbing hops at selection—but for Dan Brouillette at Omaha’s Lumen, what stands out in the rub isn’t always the best hop for the beer.

• Podcast
• Hazy IPA
• Hop Selection

Kyle Harrop, founder of Horus Aged Ales, shares his approach to brewing, aging, and blending higher-gravity barleywines and stouts—and to selecting and using the flavor components that can take those beers to the next level.

• Video
• Video Course
• Barrel-Aging