Recent numbers from the Brewers Association paint an interesting picture about the impact of a year of COVID-19 on brewery openings and closings.
The best doppelbocks eschew excessive sweetness and embrace balance—despite offering deep malt complexity and festive, brain-tickling strength. Here are five we love.
Golden-blond with a lithe body, lively mouthfeel, resilient foam, and sneaky strength—equally at home on the dinner table or next to your easy chair—here are a few of our favorite tripels.
The bright and lively nature of this hybrid style makes it the perfect choice as an American alternative to European lagers. While the name can be more sleight-of-hand than literal, that won’t stop us from recommending five we love.
Stouts are intrinsically tied to craft’s beyond-the-mainstream appeal. From dry and sweet sessionable stouts to big barrel-aged ones and adjunct-laden “dessert” stouts, there’s something for every kind of drinker. But which do brewers themselves love?
Here are five flavor- and aroma-forward IPAs that scratch the hops itch without loading up on calories.
Here are a few standouts from the rapidly evolving world of fruit-forward fermented beverages.
Few styles have evolved faster than IPA. In this era of softness, haze, and rethought, fruit-forward West Coast iterations, what beers do brewers themselves like to drink? We asked five for their faves.
A great Vienna lager exhibits malt and hop character balanced by restraint and supreme drinkability. If lager is the ultimate “brewer’s beer,” is Vienna the ultimate brewer’s lager? Here are five that we love.