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From Marcin Ostajewski, head brewer at Browar Grodzisk, here’s a recipe for the revived classic from the style’s own hometown.

• Beer Recipe
• Grodiskie
• Smoked Beer

Vinnie Cilurzo of Russian River, Kelsey McNair of North Park, Evan Price of Green Cheek, Ben Edmunds of Breakside, and brewing scientist Tom Shellhammer of Oregon State University discuss dry hops, sulfur, and thiols, plus they answer audience questions during this special episode recorded live at the Craft Brewers Conference.

• Podcast
• Dry Hops
• IPA

All but extinct before Polish homebrewers revived it, grodziskie is now more than a decade into its second life. Here are the elements that come together to make this smoky yet delicate style so beguiling.

• Grodziskie
• Style School
• Smoked Beer

If you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.

• Beer Recipe
• Berliner Weisse

Roughly 18 hours after winning gold for their helles—Wander Back Lager—cofounder and head brewer Brian Hink shares their keys to winning, from fresh and locally sourced craft malt to mash-out decoction and careful attention to pH throughout the process.

• Podcast

Horus Aged Ales founder Kyle Harrop doesn’t drink coffee, but he loves to add it as a flavor component in his big barrel-aged stouts. In this clip from his video course, he explains his “tea bag” method to dial in contact time to get the flavor he wants.

• Barrel-Aging
• Coffee
• Adjuncts

Tart, light, and utterly quenching, a great Berliner weisse is the perfect summertime beer, and it can win the hearts and minds of stone-hearted skeptics. Best of all, it doesn’t need to be difficult to brew.

• Make Your Best
• Berliner Weisse
• Sour Beer

Beer lovers have long known that pairing food and beer can open minds and liven up a party in a way that wine can’t. Here’s some of the science on how and why—plus, tips for organizing an event that can win converts.

• Flavor Fever
• Beer-Food Pairing

From Dan Wye, head of the Origins project at Fyne Ales in Cairndow, Scotland, here’s a recipe from one of his mixed-culture wine chimeras—containing no grapes, but with flavors inspired by sauvignon blanc wine from France’s Loire Valley.

• Beer Recipe
• Mixed-Culture Beer
• Farmhouse Ale

In this sneak peek at our upcoming, hop-saturated Summer 2026 issue, we join executive editor Joe Stange for a trans-Pacific dive into XPA with Scotty Hargrave, the style’s progenitor, and student-turned-master Blake Masoner of Craft Coast Beer and Tacos.

• Podcast

Before investing in equipment, ask these four critical questions to ensure your brewery is set up for long-term growth, flexibility, and success.

• Sponsored
• Brewing equipment

In Scotland, Dan Wye of Fyne Ales is creating mixed-culture beers designed to mimic the flavor and texture of wine. By using foraged fruit, flowers, and herbs in his blends, he’s attempting to define a new style.

• Brewer's Perspective
• Beer-Wine Hybrid
• Wine Chimeras