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Brazil’s take on tart fruit beer—the Catharina sour—has its own name and moves, but brewers anywhere can follow the steps.

• Catharina Sour
• Fruit Beer
• Sour Beer

Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.

• Podcast

Inspired by the tasting notes of the beer writer Michael Jackson, Breakside in Portland, Oregon, recently brewed this West Coast–style IPA to honor Jackson and raise funds for the Michael Jackson Foundation for Brewing & Distilling.

• Beer Recipe
• All Access Recipe
• American IPA

Checking in at just 3.2 percent ABV, Bourgeois Daydreams is the delicate, aromatic table beer at Chicago’s saison-focused Is/Was Brewing. Cofounder and brewer Mike Schallau describes it as “a balance of rustic grains, fresh-hop character, yeast esters, and a sprinkle of Brett funk.”

• Beer Recipe
• Saison
• Farmhouse Ale

Whether you’re scaling up, down, or trying the same recipe on a different brewhouse, you may need to make some adjustments. Third Eye co-owner and head brewer Kelly Montgomery explains some specific changes they make for their stouts at their two breweries.

• Video
• Video Tip

Simple yet dazzling, farmhouse-inspired beers on the lower end of the ABV spectrum present brewers—and drinkers—with an enthralling riddle.

• Table Beer
• Saison
• Farmhouse Ale

From Fifth Street Brewpub in Dayton, Ohio, this farmhouse ale gets a dose of cacao pulp at packaging, showcasing the fruit’s sweetness and tropical character while amplifying similar notes from the strain of Brettanomyces.

• Beer Recipe
• Fruit Beer
• Farmhouse Ale

Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.

• Podcast

The permutations are infinite. Crack into our Spring 2025 issue, and choose your own malternate reality.

• Issue Preview

From the historic heart of Amsterdam, De Bekeerde Suster brewer Jason Pellett shares this recipe for a hop-forward pale ale that makes use of cacao’s fruity pulp (and a few of the nibs).

• Beer Recipe
• Pale Ale
• Fruit Beer

Third Eye co-owner and head brewer Kelly Montgomery makes the case for freshly roasted cacao nibs and using real vanilla extract in combination with vanilla beans to capture a rich chocolate flavor in stouts.

• Video
• Video Tip
• Stout

It’s time to get hyped up with this double dry-hopped hazy IPA fermented with Berkeley Yeast’s tropical aroma–producing hazy yeast strain, Tropics London.

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