From our Love Handles files on the world’s best places to drink great beer: Steadily approaching four decades in operation, this influential bar continues to combine unpretentious atmosphere with a powerhouse selection of independently brewed beers.
Spring is full swing, so fire up the grill and break out the lagers. These three tasty dishes—honey-helles shrimp skewers, dunkel-braised bratwurst, and grilled bock pizza—are designed for cooking over fire and for sharing.
Lessons learned from many years of saison brewing have informed Freak Folk’s signature approach to brewing Vermont’s marquee style—hazy IPA.
And pistachios seemed like such a good idea. Great Notion lead brewer Lara Hargrave shares some tips on things to look out for when flavoring and finishing dessert-inspired stouts.
With this relatively obscure historical style, you can think of it as a fresher, drier, slightly lighter version of a clean bière de garde—or you can go for a more lambic-inspired version, bringing in some mixed cultures to have a say.
Here’s a recipe from mid-19th-century Scotland that makes a point: British milds weren’t always dark and low strength.
Mild wasn’t always dark, smooth, and low in strength, but that modern incarnation is one well worth brewing and appreciating. Rich in flavor yet drinkable in quantity, mild is a tradition waiting for its next evolution.
Dry and lively with earthy-herbal hop flavors, saison should be refreshing, with any spicy character better driven by yeast and hops than by actual spices.
Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.
In a fast-moving era, Switchback founder Bill Cherry bucks the trend by choosing slow growth and less-popular niche styles—such as smoked beer—that afford time to learn and focus through iterative brewing.