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Intense, complex, and punchy, the hops of New Zealand are special—so, making the best beer you can with them deserves some special consideration. From Aotearoa, the Land of the Long White Cloud—or Middle Earth, if you prefer—here are specific tips from the brewers who know New Zealand hops best.

Fun to make and fun to eat—and it makes for killer pairings—this cheesecake is a celebration of the season and the classic seasonal beer style.

From our Love Handles files on the world’s great beer bars: In the home of Bollywood, local fans of craft beer and burgers dance for this casual, cozy outpost.

Here’s how you can expand the distribution of your craft beer with data-driven selling stories.

From Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-­baked mash.

This fresh, vibrant, spicy Thai dish is a powerhouse of flavor, from its lime-driven acidity to its fiery chiles, crunchy peanuts, and briny little sea creatures. Should you put it in beer? Yes, obviously, you cowards.

Both a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.

From Upright Brewing in Portland, Oregon, here’s a recipe for their light, easy-drinking saison that features a citrus-tropical fruit character balanced by yeast-driven earth and spice.

While modern brewers continue to push the creative envelope with their evolving takes on farmhouse beers, there is nothing quite like the old-fashioned Wallonian ales that inspired them in the first place.

It’s not always a simple process, but independent brewers in Ghana are favoring locally grown starches such as rice and cassava over imported malt, forging an identity for Ghanaian craft—oh, and they’re winning international medals for the beer.

Seattle’s Floodland Brewing may be hyper-focused on saison, but its founder’s broad love of beer inspired this collection of favorites that span modern interpretations of lager, pale ale, cask ale, and—of course—saison.

Great for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.

In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.

Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.

One of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.

For a simple yet impressive springtime meal: These noshable, sweet-savory quail halves marinated in porter and molasses meet for lunch with some mixed greens drizzled in bock vinaigrette.

The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.

Looking for a light spring dish with character? This simple salad bring the perfect mix of bitter, sweet, crunchy, creamy, and tangy—and an opportunity to support your local saison.

Topher Boehm, cofounder and brewer at Wildflower in Marrickville, Australia, shares this recipe for their low-strength yet satisfying ale—an ideal framework for conveying a sense of place via local malt and a foraged house fermentation culture.

With local malt and a mixed fermentation culture foraged and harvested from native Australian flowers, Wildflower is focused on producing satisfying table beers with a true sense of place. Cofounder and brewer Topher Boehm explains their approach.