Ai

How low can brewers go when selecting a base malt—and what impact does that have on flavor, performance, and overall beer quality?

What’s driving the push behind ultra-pale malts anyway?

Patrick Bourque, head brewer at Kiitos in Salt Lake City, says they brewed this IPA to showcase fonio’s unique flavors—such as passion fruit, lychee, and white peach—and how those flavors meld nicely with the flavors and aromas of modern hop varieties.

Missouri’s first Black-owned brewery, Kansas City’s Vine Street, released this light, hoppy, fonio-focused riff on the Black Is Beautiful open-source collab in 2025.

For fellow fonio-curious brewers anywhere in the world, Brooklyn brewmaster Garrett Oliver shares these tips based on what he’s so far learned about the ancient African grain.

It’s the nightmare of every brewer and enough to make beer lovers wake up in a cold sweat… oxidation!

In Dnipro, Ukraine, not far from the front lines of war with Russia, Mova Brewing sticks to a Czech script when brewing its Mova Pilsner, which won gold at the 2025 European Beer Star.

From head brewer Éloi Deit and his team at Brasserie Dunham in Dunham, Quebec, this saison recipe features the catkins of the green alder—also known as dune pepper.

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.

Want to try your hand at brewing an uncarbonated ale with enough acidity to refresh and complexity to intrigue? Here’s a recipe from Austin’s Jester King for a lambic-inspired beer that’s ready to drink in just a few months.

One lager brewery at a time, a homemade zoigl star is making its way around the United States. At each brewery, the star signals participation in an evolving collaboration inspired partly by the Oberpfalz tradition. Tom Beckmann, cofounder and brewer at Goldfinger in Chicago, explains.

Craft-brewery consolidation is booming, but hidden maintenance issues cost acquired breweries big. Standardizing operations and leveraging asset-management tools are crucial for success.

A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.

Funky Fauna Artisan Ales in Bend, Oregon, ferments their light, quenching house saison with their own locally captured mixed culture.

Inspired by Wallonian farmhouse brewing but rooted in Oregon terroir, Funky Fauna in Bend makes its Wild Saison beers from local ingredients, fermenting them in oak barrels with their wild-caught house culture. Here, cofounder and brewer Michael Frith shares tips on leaning local, developing your own mixed culture, package-conditioning, and more.

There are many interpretations of modern saison. This one, from Oxbow in Newcastle, Maine, features local grains and multiple strains of yeast and bacteria—gently tart and funky, and highly drinkable.

Inspired by Wallonian farmhouse brewing yet distinct from classic saison, today’s modern, funky, mixed-culture creations—whatever you call them—enjoy a refined niche.

From our Love Handles files on our favorite spots around the world to enjoy a beer: There are few things we appreciate more than an airport bar that majors in craft beer; the Stone Arch at Minneapolis–St. Paul International Airport is worth planning a long layover.

For an indulgent breakfast or brunch—after a big night out, perhaps?—coffee stout contributes some depth to this simple French toast preparation. You’ll only need a half-cup for the dish, though. (The rest is for you.)

Besides having a nice red-amber hue and tasting great—earthy, malty, and spicy-bitter—this recipe shows how alternative base grains can make a significant difference in flavor.