South

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.

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.

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.)

Easier to brew than it is for many people to say—it takes a click of the tongue—this ancient sorghum beer is unlike any modern style we know. Thick, tart, and creamy, it’s deeply traditional—yet it’s also open to a brewer’s own creative twists.

It can be a polarizing dish for those who didn’t grow up with it, but there are some affinities between certain styles of beer and this fermented Korean favorite. Can you brew with it? Of course you can.

Popular in South Asia, this hulking tropical fruit with a sweet, creamy flavor may have something unique to add to the conversation.

At The Eighth State in Greenville, South Carolina, cofounder and head brewer Cameron Owen is employing a careful culinary approach to create unexpected layers of complexity in fruit beers and ingredient-laden stouts and barleywines.

South Carolina’s Birds Fly South is introducing new, more approachable beers while going from strength to strength on their mixed-fermentation and farmhouse-inspired ales. As it turns out, IPA and saison have a lot to learn from each other.

Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.

When you’re visiting the tropics, you want to drink beer al fresco.