Recent Articles

Before her @ratmagnet Instagram stories and the industry reckoning that followed, Brienne Allan was, and remains, very much a brewer. Her chosen six-pack—all lagers, all decocted—are all beers that have played pivotal roles in her professional journey.

It’s not easy to prioritize the planet and its people alongside the product, but even small steps taken by small breweries can have a big impact. Water use is one area where breweries can make an outsized difference.

Pale lager adds a soft, bready sweetness to a bright fish preparation and piquant, Mediterranean-inspired sauce.

Partly inspired by Flying Dog’s Numero Uno, this lager has a bready, tortilla-like backbone with some lime-like Motueka hops for a refreshing edge.

In France near the Belgian border, family-run Brasserie Au Baron fuses the character of local ingredients, a distinctive house yeast, and the traditions of both saison and bière de garde.

Early adopters of Hopsteiner’s Salvo™ hop extract are enjoying its aroma benefits while yielding more beer from each batch.

Tim Sciascia, cofounder and head brewer at Cellarmaker, walks us through their typical boil and whirlpool hop additions for pale ales, as they aim for the desired level of bitterness while avoiding any vegetal off-flavors.

Here’s the idea: Take advantage of a lactic acid–producing yeast and aseptic fruit puree to make the brewing of a tart, tasty fruit beer as simple as possible.

Long dismissed as gimmicky and relegated to a bit part, fruit beer has never gotten the respect it deserves. Yet the craft of brewing with fruit is poised to enter a golden age, with a bag full of tricks and seeds planted to grow much wider appeal.

From our Love Handles files on beer bars we love: This is one of Belgium’s longest-running beer cafés, with a deep selection and plenty of bric-a-brac to admire over an ale and a snack.

Firestone Walker beers have twice won Best in Beer nods from our editors, and they always rank high among Readers’ Choice picks. We asked Sam Tierney, innovation brewer at the Propagator in Venice Beach, to ponder what it means to strive for “the best.”

This wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.

Curious about how those beautifully aromatic New Zealand hops are processed, between the bine and your beer? Here’s how it happens at Hop Revolution.

Know what you’re going to get from the hops you have. Tim Sciascia, cofounder and head brewer at Cellarmaker, explains their approach to choosing hops and why they like certain varieties in the boil and others on the cold side.

This homebrew-scale recipe from Roaring Table cofounder Lane Fearing demonstrates their approach to smooth, juicy IPAs, including requisite attention to the water profile. (There’s a reason it went on to become one of our Best 20 Beers in 2021.)

Nailing styles as diverse as altbier, fruited sour IPA, and saison, Roaring Table is turning a suburban Illinois strip mall into a destination.

From our Love Handles files on beer bars we love: In Bozeman, Montana, Shine is your one-stop shop for draft beer, to-go bottles, food, and plenty of patio.

This recipe is inspired by one of our favorite pale lagers in Czechia: The Benedict Světlý Ležák 12° from Prague’s Břevnov Monastery Brewery.

The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.

As Black History Month draws to a close, Ghostfish brewer Tae Caldwell shares this gluten-free lager recipe inspired by Peoples Brewery, one of the country’s first Black-owned breweries.