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Quality control professionals and brewmasters know that consistency and safety are the backbone of exceptional beer. But what if the key to mastering both lies in understanding the unseen world inside your brewery?

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From Scratch in Ava, Illinois, this saison recipe features 131 ingredients, all told—their use informed by deep expertise in what to forage, what to grow, and how the different components can safely be used to contribute worthwhile flavors to beer.

Scratch in Ava, Illinois, has won a national reputation for its combination of foraging and flavor finesse. Here’s how the brewery’s duo ended up putting 131 different botanical ingredients into one (very tasty) beer.

You can’t capture the essence of zoigl by brewing the beer. Franz D. Hofer, longtime zoigl enthusiast and author of the Tempest in a Tankard blog, shares insights into what makes the family-run zoiglstuben so special.

A federal ban on hemp-derived THC products will take effect in months unless this young, $30 billion industry can find a way forward. Christopher Lackner, meanwhile, is making the case for common-sense rules that build trust in a product that—if properly regulated and produced—is “no big deal.”

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“There is no recipe for the real zoigl,” says brewer Reinhard Fütterer of the Schafferhof-Zoigl pub in Neuhaus. “Everyone has their own—that’s one of the things that make it so special.”

To brew a beer that’s bursting with great hop aroma and flavor, it’s critical to choose and use the very best you can get. North Park founder and head brewer Kelsey McNair explains their own discriminating approach.

From shared breweries to shared tables, the zoigl tradition of northeast Bavaria is unlike anything else in modern brewing or hospitality.

The incisive mind behind dontdrinkbeer and the Malt Couture podcast shares his highlights of the past year.

The cofounder, editorial director, and podcast host shares his most memorable beers and experiences from a busy year of events, recordings, and travels.

The British beer writer and founder of Pellicle Magazine shares his joyful beers from the past year and hopeful thoughts for the next.

Call it black IPA, Cascadian dark, or anything else—whatever you call it, this American black ale goes all-in on flavor with dark malts and robust hopping.

Khristopher Johnson of Green Bench, Bob Kunz of Highland Park, and Evan Price of Green Cheek share thoughts on building texture and body, controlling sulfur character, and maximizing hops in West Coast pils.

Hazy IPA edges out pilsner by a single vote for the No. 2 spot this year. Where do your other favorite styles to brew and drink fall on the list?

Our readers voted on the best cities in the United States and around the world for drinking beer—here are the results.

For a riff that goes beyond pumpkin pie, this tiramisu made with a splash of Belgian strong dark ale is ready to take center stage at your holiday gathering.

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Andrew Foss of Human Robot, Matt Manthe of Dillon Dam, and Moh Saade of Fermentis discuss pathways to characterful lagers, both classic and modern, through workhorse 34/70 yeast and other strains.

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Natalie Rose Baldwin, brewmaster of Wayfinder Beer in Portland, Oregon, shares this recipe for a French-inspired pilsner that features a kiss of spelt and plenty of floral, spicy Alsatian Strisselspalt hops to drive the flavor.

In our annual Best in Beer 2025 critics’ roundtable episode, our editorial team goes beyond the unabashed popularity contest and thorough blind-judging process to share their own personal favorites of the year, connecting the dots to suss out the contours of craft beer’s today and possible tomorrows.

Our contributing editor and the NAGBW Writer of the Year shares some favorite tipples and a few thoughts to mark another four seasons on the books.