From our Love Handles files on the world’s great beer bars: In south St. Louis, this small pub focuses on bottom-fermented beauties, from perfect Czech-style pours to ice-cold High Life.

The founder and head brewer for Garage Project in Wellington, New Zealand, is tackling more than just brewing these days. Garage Project’s team is breaking the fourth wall, investing in the Hāpi Research partnership with hop grower Freestyle—all for the sake of deeper hop flavor.

The brewmaster at Cleveland’s Fat Head’s—best known for their award-winning IPAs—shares a six-pack inspired by German and Belgian brewing traditions, with beers that speak to flavor, technique, and the experiences that have shaped his own approach to brewing.

If you’re looking to up your lager game, you’ve come to the right place. Here are five tips that will help you brew your best lager yet.

From their state-of-the-art production brewery in Northglenn, Colorado, this Bavarian-style weissbier remains one of the most popular beers in Prost’s beer gardens.

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Topher Boehm, cofounder and brewer at Wildflower in Marrickville, Australia, shares this recipe for their low-strength yet satisfying ale—an ideal framework for conveying a sense of place via local malt and a foraged house fermentation culture.

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With local malt and a mixed fermentation culture foraged and harvested from native Australian flowers, Wildflower is focused on producing satisfying table beers with a true sense of place. Cofounder and brewer Topher Boehm explains their approach.

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Earlier this week, Brewing Industry Guide All Access subscribers received Kate’s latest article about how commonly shared economic and sales data for beer may not be painting an accurate picture. On this episode, she shares perspectives behind that story and insights into how craft brewers are bucking some prevailing trends.

Based on insights gathered from our customer partnerships, we can identify the key factors shaping modern brewing success. Here we share the trends and strategies driving success in the industry.

While different recipes call for different approaches, Third Eye co-owner and head brewer Kelly Montgomery explains why some stouts need more than one bourbon barrel, and why they add certain sugary adjuncts directly to the barrels.

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Elevate your brews with Hopsteiner’s LLZ, a revolutionary, water-soluble citrus-flavored extract derived entirely from hops. LLZ seamlessly integrates into hop water, NA beers, and traditional styles, enhancing flavor without efficiency losses.

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Josh Weikert prowled his local produce aisle following a simple principle: Buy what looks best, and go with the freshest fruit you can get. That led him to guava and passion fruit, a dynamic for this Brazilian-inspired tart fruit beer.

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From our Love Handles files on the world’s great beer bars: In Brookline, Massachusetts, the Publick House is a chapel for the enjoyment of classic and contemporary beers.

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If a beer is 5 percent ABV or less, can you really call it an IPA? You might, if you’re subject to Utah’s peculiar alcohol regulations—ultimately, though, it's the award-winning flavor and aroma that absolve the pale little “lies” told by the Park City prodigies at Offset Bier.