Beer

The Scottish heavy—also known as the 70-shilling ale—isn’t so heavy at all. Typically below 4 percent ABV, it punches well above its weight in flavor.

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.

Bubbling up through Québécois gastronomy and into the brite tanks of craft brewers, this foraged spice is gaining wider fame and winning fans—and it grows freely across much of Canada and the northern United States.

Some beers win so many medals that they become institutions—and with three World Beer Cup gold medals in five years, COVA’s Aloha State of Mind is making its claim. Brewmaster Matt Topping shares his secrets.

From Marcin Ostajewski, head brewer at Browar Grodzisk, here’s a recipe for the revived classic from the style’s own hometown.

All but extinct before Polish homebrewers revived it, grodziskie is now more than a decade into its second life. Here are the elements that come together to make this smoky yet delicate style so beguiling.

If you find kettle-acidification to be intimidating, this Berliner weisse is a great way to start learning the process and thus expand your repertoire as a brewer.

Tart, light, and utterly quenching, a great Berliner weisse is the perfect summertime beer, and it can win the hearts and minds of stone-hearted skeptics. Best of all, it doesn’t need to be difficult to brew.

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.

From Dan Wye, head of the Origins project at Fyne Ales in Cairndow, Scotland, here’s a recipe from one of his mixed-culture wine chimeras—containing no grapes, but with flavors inspired by sauvignon blanc wine from France’s Loire Valley.

In Scotland, Dan Wye of Fyne Ales is creating mixed-culture beers designed to mimic the flavor and texture of wine. By using foraged fruit, flowers, and herbs in his blends, he’s attempting to define a new style.

Maltose-negative yeast strains aren’t all the same. Most nonalcoholic yeast strains are undomesticated and lack the traits that brewers over the centuries have selected for. Learn how Berkeley Yeast’s strains are different.

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.

As a way to illustrate the methods that go into one of the world’s oldest surviving brewing traditions—including wind-dried malt, foraged hops, and a boiled mash—here’s a recipe for aludi, the farmhouse ale from Georgia’s highlands.

In the mountains of eastern Georgia, a rare type of farmhouse beer represents a centuries-old tradition that survives.

The helles that won gold at the 2025 World Beer Cup was a collaboration between Cinder Block of Kansas City, Missouri, and Blind Tiger of Topeka, Kansas. The objective? To craft a high-quality helles without a traditional decoction mash.

This recipe takes inspiration from the lighter, easier-drinking blonde ales that the Belgian Trappist monks brew largely for themselves—but you can have some, too.

In the Chicago suburb of Downers Grove, Goldfinger has built a strong national reputation for its lagers. This one is inspired by the German zoigl tradition but makes use of American ingredients, including corn and whole-leaf Mt. Hood hops.

From beer-barreled whiskey to brewery hikes and your new favorite player in the transfer portal, here are a few things we’re stoked on, now.

Here are two recipes in one: first the peach soda, which you can modify depending on your own chosen fruit, then an extract-brewed helles that you can blend to your liking.