Craft Beer & Brewing Staff

Five on Five: Wheat Ales

Wheat beers, in the hands of skilled brewers, bring out the best of expressive yeasts. Here, five pros share their favorites, across styles.

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Recipe: Forager Chicatana Barrel-Aged Stout

With thanks to Forager’s cofounder and head brewer Austin Jevne, this homebrew-scale recipe combines the Forager approach to barrel-aged stout with the earthy, nutty, toasty flavor contribution of Mexican flying ants.

Five on Five: Belgian Beers, as Chosen by the Pros

We asked five brewing pros about their most beloved Belgian beers—any style, as long as it’s made in Belgium. Here’s what they recommend.

Recipe: Tongs of the Ancients Stone Beer

This is less a recipe and more a set of guidelines and guesses, partly inspired by the Dundulis Moko Maukas Akmeninis stone beer in Lithuania, as described by Simonas Gutautas.

Five on Five: British Pub Ales

The arts of brewing, cellaring, and serving cask ales can elevate subtle, elegant recipes into brilliant showcases of great character and drinkability. Here, five pros share their top picks.

Editors’ Picks: Světlé Pivo

Czech lager’s simplicity is deceptive; there is much more to it than Saaz hops, pils malt, and soft water. Here are five favorites that combine ample character with exquisite balance and supreme drinkability.

Editors’ Picks: Bière de Garde

Whether clean and malty or dry and spicy, the beers that claim this category cover a wide range.

Five on Five: Stout & Porter

From deceptively easy-drinking to weighty and ponderous, the comforts of these dark delights run the gamut. Here, five pro brewers share their favorites.

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.

Infographic: Medal Count

Which states have won the most medals in the Great American Beer Festival relative to the total breweries in the state?