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When it comes to memorable beer experiences, we get to do more than most—and we love that part of the job—but we can’t do it all. And yet … what if we could? Here are our picks for where we’d love to be in the year to come, given druthers, time, and wherewithal. See you there?
We asked five of the brewers behind our Best 20 Beers in 2023 to share their own favorites from 2024.
From Atlas Brew Works in Washington, D.C., here’s a recipe for their popular pilsner, a bronze medal–winner at the 2022 Great American Beer Festival. Easy-drinking yet flavorful, this pils gets subtle extra character from its Cal Common yeast strain.
These are the conversations that piqued your interest, with highlights from the most-downloaded podcast episodes of the past year.
From a word on water to dry hopping, fining, and carbonating, cofounder and head brewer Evan Price shares an overview of Green Cheek’s process for West Coast–style beers.
Need a treat for that holiday gathering? Here, a spiced holiday ale contributes subtle warmth to these profiteroles, nicely complementing the mousse's rich maple flavors.
An important piece of this old-fashioned lager’s puzzle is the Swiss-style lager yeast, which Elder Piper cofounder and brewer Trace Redmond says provides floral notes that accentuate the hops.
Neutrality has long been a goal of lager fermentation, but some brewers are taking steps to coax more character from their yeast. From strain selection to variable pressure and temperature, here’s how they’re adding complexity, flavor, and nuance to today’s craft lagers.
Much like a great schwarzbier, the combination of color and drinkability makes this one as rewarding in winter as it is refreshing in summer.
Does the world need a new style of IPA? Never mind, don’t answer that—instead, we’ll let Beachwood brewmaster Julian Shrago respond with this recipe for what he calls a “hyper IPA.”
Brewing in Czechia is steeped in tradition, but there are corners exploring modern craft styles in a very Czech way. In this episode, the brewers of Zichovec in Louny, Czechia, talk through their approach to classic styles with modern flair as well as modern styles with a local touch.
Evan Price, cofounder and head brewer of Green Cheek in Orange, California, explains the thinking behind using different chloride-sulfate ratios for their West Coast pilsners, IPAs, and double IPAs.
Beer color can defy expectations while offering intrigue—such as this creative riff on the saison tradition.
Musing on the “Florida effect” and chocolate-chip cookie-dough as the compass North, the team at Bottle Logic in Anaheim, California, shares the thinking and process behind their coveted barrel-aged stout, Fundamental Observation.
From Bottle Logic founder and brewmaster Wes Parker, here’s a homebrew-scale recipe for their beloved barrel-aged, vanilla-laced imperial stout.
Totally unpretentious, yet challenging to execute with precision... We asked five brewers for their favorite lagers brewed with body-lightening corn or rice.
What happens when an experienced brewmaster trades his 100-barrel production plant for a five-barrel kit built into an old farm? Smart but simple efficiency measures, lagers that lean into the farm’s terroir, and a focus on gentle processes that optimize flavor by reducing stress on ingredients, wort, and fermenting beer.
While the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.
Evan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.
Featuring hot stones in the mash, juniper, bog myrtle, and some smoke, this strong farmhouse ale may resemble what the commoners of eastern Norway brewed to celebrate Yule during the Viking Age.