Europe

Technically, kvass isn’t beer—but it’s delicious, fermented, easy to make, and a long-standing tradition in Eastern Europe.

The past few years have been challenging for brewers who depend on European hops, with concerns that the frequency of bad harvests could be accelerating. So, we asked two brewers who know a thing or two about getting the most from Noble hops to share how they maintain quality, from working with growers to developing novel workflows.

We often drink beers out of context, not thinking about their stories, backgrounds, or what dishes might be best enjoyed with them. As Greg Engert explains, knowing that context and explaining it can increase our enjoyment when beer and food come together.

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

Here’s a numerical roundup of the biggest headlines in craft beer in November.