Joe Stange

One of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.

• Belgian Tripel
• Tripel
• Belgian Beer

The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?

• Marshmallow
• Special Ingredient
• Dessert Stout

On the edges of Portland, Oregon, and the country’s most demanding beer scene, Grains of Wrath is turning heads and earning respect with bright West Coast IPAs and award-winning lagers.

• Grains of Wrath
• IPA
• Lager

This elegant but cozy neighborhood bar's star-studded beer selection has made it a destination for European geeks and wayfarers.

• Muted Horn
• Berlin
• Love Handles

Neil Witte, a Master Cicerone and founder of the TapStar draft quality certification for bars and taprooms, explains the basics that homebrewers need to know to keep their tap lines clean for the best possible beer.

• Homebrewing
• Home Draft Systems
• Draft Lines

Open-source collaborations such as All Together IPA and Black is Beautiful, meant to raise funds and awareness for specific causes, were among the brighter highlights of an otherwise challenging 2020.

• Editors' Picks

This recipe is based on the strong heimabrygg—or boiled ale—homebrewed in the Dyrvedalen valley of Norway’s Voss region. It includes juniper branches, a long boil, and warm fermentation with the increasingly available Voss kveik.

• Beer Recipe
• Vossaøl
• Barleywine

The world’s brewers have had a few years now to play with the unusual, high-performing, previously little-known heirloom yeasts from Norway. So, what have we learned about what they can do?

• Kveik
• Norway
• Farmhouse

A year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).

• Editor's Picks
• Raw Materials
• Ingredients

You munch on a pretzel, you take a gulp. It’s obvious: Pretzels have always made beer taste better. So why not just add them directly?

• Pretzels
• Special Ingredient
• Stout

Inspired by tantalizing descriptions of cream ale from the early 20th century, this recipe combines ideas from both the pre- and post-Prohibition eras—including corn in the grist, dry hopping, and above-average strength.

• Beer Recipe
• Cream Ale

These craft maltsters from across the country work with online retailers, making it possible for homebrewers to have a wide variety of unique malts sent straight to their doorsteps.

• Craft Malt
• Malt
• Ingredients