Uk

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

Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.

Bierstadt cofounder Ashleigh Carter explains the why and how of their Slow Pour Pils, making the case for attention to foam, service, and presentation that fulfills your intentions as the liquid’s creator.

Ukraine has been on the minds of many people around the world for more than a year now—but that’s not why its national beer style deserves a spot in the global canon. Instead, let’s consider Ukrainian golden ale on its own merits.

Earthy yet sweet, beets can add color, fermentable sugar, and comfort to your next brew—an anti-imperial stout, perhaps?

Time for Sunday brunch with American pale ale. In this dish, a splash of beer adds brightness to the Mediterranean flavors of shakshuka.

Newly adopted tricks borrowed from Old World beer culture are helping to elevate service and presentation, reimagining what draft beer looks like.

The fifth-generation leader of this family-owned British malthouse discusses the ins and outs of barley, malting, heritage varieties like Golden Promise and Maris Otter, crop year challenges, crystallization and roasting, batch blending, and more.

For the service side of your home brewery or home bar—to get your glasses "beer clean" or carry fresh homebrew on the go—here are our picks from Issue 38.

Craft Beer and Brewing Magazine®’s senior editor and author of the new book, Drink Beer, Think Beer: Getting to the Bottom of Every Pint, “poured” over his notebooks of beer notes and interviews to share what he’s enjoyed over the past year.