Craft Beer & Brewing Staff

Editor’s Picks: More Beer Books

Feed your brains! From vegetarian cooking (and pairing) with beer to brewing with cannabis to local beer-history deep-dives, here are some books we enjoyed this year.

Editor's Picks: Anton Paar’s EasyDens

We found this digital hydrometer to be a snap to use, encouraging more diligent monitoring of our fermentations.

Five on Five: Hazy IPA

Fruit-forward, soft, hazy, juicy, pillowy—whatever your adjectives, this is for sure: These IPAs have captured the flavor imagination of a still-growing number of beer drinkers. Here, five pros share their top picks.

Five on Five: West Coast IPA

From bright and classic to tropical and crisp and various combinations thereof, these West Coast or American IPAs reflect the past and future trajectory of the style. Five pros offer up their favorites.

Editors’ Picks: Kölsch & Kölsch-Style Ales

Here are five of our favorite examples of this unassuming and elegant style, each managing ample character in addition to supreme balance and drinkability.

Five on Five: Dark Lager

While drinkability remains the supreme goal, the dark side of Planet Lager can offer richer delights than the brighter styles. Despite their more exotic look, they can also be surprisingly light and refreshing. Here are five top picks from the pros.

Make Some Brave Noise of Your Own

Homebrewers can join the Brave Noise collaboration for a safer, more inclusive beer industry by helping to keep the conversation going—and by brewing and sharing this light, juicy pale ale.

Editors’ Picks: Berliner Weisse

Is the future of Berliner weisse to be found in the past? These five mixed-fermentation versions offer a glimpse of what was and what remains possible.

Recipe: Weger Brothers American Bock 1909

Based on notes taken by Paul Kaiser, who brewed at Weger Brothers in Philadelphia, here is a recipe for a bock lager in the early 20th-century American fashion.

Five on Five: Saison and Farmhouse Beers

From malt-forward bières de garde to New World hoppy takes dripping in fruits from the bine, the approaches are myriad and the influences widespread. But which do brewers themselves love? We asked five for their favorites.