Jamie Bogner

For De Ranke, looking back was looking forward. When the Belgian beer industry was minimizing bitterness, De Ranke embraced it instead, carving out a hop-forward niche that’s been influencing fellow brewers for nearly three decades.

Before her @ratmagnet Instagram stories and the industry reckoning that followed, Brienne Allan was, and remains, very much a brewer. Her chosen six-pack—all lagers, all decocted—are all beers that have played pivotal roles in her professional journey.

In France near the Belgian border, family-run Brasserie Au Baron fuses the character of local ingredients, a distinctive house yeast, and the traditions of both saison and bière de garde.

This wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.

The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.

Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.

Werner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.

The author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.

The director of brewing operations for the progressive Wisconsin brewery discusses finding their flavor voice in a way that transcends style.

This suburban Atlanta brewery is on a broader mission to show that low-ABV beers across the style spectrum can be just as exciting as their stronger counterparts.