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From Jean-Phillippe Lalonde, founder and brewer at Brasserie Silo in Montréal, here’s a recipe for the dunkel that scored a 99 with our blind-tasting panel, going on to be named one of our Best 20 Beers in 2025.
Bavaria’s original lager demands a balancing act that can make us all better brewers.
Whitney Burnside—cofounder and brewmaster at Grand Fir in Portland, Oregon—shares this recipe for the West Coast pils that won silver in the 2026 World Beer Cup.
The tart apples, hint of cinnamon, and spiced pumpkin stout in the chutney accentuate the rich, gamy taste of the duck.
There are no core brands at this small Oakland neighborhood brewery, only core styles. Yet the space to experiment, play, and learn has led to an evolution in process and ingredients—an evolution validated by major medals and high scores.
Volatile, fleeting, and polarizing, sulfur compounds are as welcomed in certain forms as they are reviled in others. And with the rise of hop-forward lagers, brewers are targeting their presence or absence with increasing precision.
Used with care, quality sansho pepper can deliver potent citrus character with only the slightest Sichuan-like tingle. From Open Air Brewing in Kobe, Japan, this Sansho Gose won gold at the 2025 World Beer Cup.
Great event space doesn’t book itself. Here’s how breweries are getting in front of the planners, teams, and groups that are interested in booking and turning that attention into revenue.
Quality dried sansho might be a magic powder with magic powers, tingling our brains while boosting crowd-pleasing citrus flavors—but with great power comes great responsibility.
You have a lot of flexibility here with the specific ingredients, especially the hops—just about any Noble (or Noble-ish) variety should work well in either addition. Play around with it: Much like an American amber ale, the malty backbone is forgiving, and there are a lot of ways to get this right.
This small, taproom-focused brewery just outside of Fort Worth, Texas, has scored major medals and won fans with their thoughtful approach to flavor-forward beer that blends timeless technique with contemporary energy.
The “keeping beers” of French Flanders can be found in a spectrum running from blonde to brown—with corresponding shifts in the hops-malt balance—but *ambrée* is arguably the classic hue.
Parish Brewing in Broussard, Louisiana, designed this lush IPA recipe to showcase the Dolcita hop—“in all its coconut and Peach Rings glory,” says head brewer Ryan Speyrer.
Hop breeders know what brewers and drinkers want: punchy, unforgettable fruit aromas. But how to deliver those efficiently and at the right scale? There’s the rub.
From cerebral reading to Espresso Herbtini, here are a few fresh suggestions from our editorial team.
The Cleveland brewer walks through the ingredients and processes behind Shower Beer and Oni Giri—beers that both won 2026 GABF gold medals in their respective light lager and rice lager categories.
With hop harvest behind us and deeper autumn ahead, here’s a salmon preparation—including an apple-fennel slaw on the side—that makes use of a whole-cone hop and a splash of your favorite Belgian-style blonde ale.
Also known as the Osmička, or Eight, this is Unětický’s lighter summer seasonal checks in at about 3.4 percent ABV. Unusually for a Czech pale lager, it gets a step-infusion mash—not a decoction—and a hit of Citra hops in the whirlpool.
Great beer gets guests in the door. Events keep them coming back. Here’s how breweries are turning their event space into real holiday revenue, before competitors book it first.
Smaller Czech breweries are embracing an emerging trend: lighter lagers of 7°P and 8°P, packed with hops and often brewed in ways that defy the country’s usual methods.