Joe Stange

Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.

• Beer Recipe
• Traditional Beer
• Sato

Amid craft beer’s rise in Thailand, brewers there are taking a fresh look at what their uncles and grandmas concocted—a folk drink fermented from sticky rice, wild yeast, molds, and a seemingly random mix of botanicals. (They’re also figuring out how to make it better.)

• Rice Beer
• Rice Wine
• Rice

When it comes to memorable beer experiences, we get to do more than most—and we love that part of the job—but we can’t do it all. And yet … what if we could? Here are our picks for where we’d love to be in the year to come, given druthers, time, and wherewithal. See you there?

• Best in Beer
• Bucket List
• Beer Festivals

While the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.

• Editors’ Picks
• Beer Foods
• Beer Books

After two days of judging for our Best 20 Beers in 2024, the team sat down to discuss their own most enjoyable beers and experiences of the past year—along the way identifying some trends that may offer hope for the next chapter of craft beer’s story.

• Podcast

Our Bangkok-based executive editor selects top-of-mind picks and thoughts based on his travels in the past year.

• Joe's Critic's List 2024

Hear the stories behind the stories, as Jamie and Joe share your Readers’ Choice picks for favorites of the year, and as they reveal and discuss Craft Beer & Brewing’s Best 20 Beers in 2024.

• Podcast
• Best in Beer

A year of focused tasting panels plus two full days of blind judging and lively discussion among our editorial panel—including Kate Bernot and Stan Hieronymus—culminates in this: the roll of honor. Here are the 20 beers that awed, delighted, and inspired us the most, representing the pinnacle of the craft today.

• Best in Beer
• Editors’ Picks

From our Love Handles files on the world’s great beer bars: In Kyoto, the atmospheric Bungalow eschews burgers and wings while catering to local tastes and pouring fresh beers from smaller Japanese independents.

• Love Handles
• Japan
• Kyoto

Before there was hazy or even a defined West Coast style, there was an IPA that emerged as a brashly hopped counterpoint to British ale. It never went away—but it evolved. And today’s brewers are making it better than ever.

• American IPA
• IPA
• Caramel Malt

It’s sweet, it’s purple, it’s trendy, and many folks from the Philippines will be delighted when you make some beer with it.

• Special Ingredient
• Ube
• Tubers

Perhaps the oldest way of preparing grain for brewing, drying malt in the open air was traditional for lambics, white beers, and various rustic ales scattered around Europe, Africa, and beyond. Today, brewers and maltsters interested in history, terroir, and old-fashioned methods are taking their malt back out into the sun.

• Malt
• Wind Malt
• Air-Dried Malt