Joe Stange

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 permutations are infinite. Crack into our Spring 2025 issue, and choose your own malternate reality.

This juicy berry from the North has many names and much potential, rising from relative obscurity to become a tasty superfruit worthy of a leading role.

As independent brewers worldwide follow their own paths of lager rediscovery, it’s worth taking a closer look at where it all started—the keller—and the rustic tradition we know as kellerbier.

Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.

Amid craft beer’s rise in Thailand, brewers there are taking a fresh look at what their uncles and grandmas concocted—a folk drink fermented from sticky rice, wild yeast, molds, and a seemingly random mix of botanicals. (They’re also figuring out how to make it better.)

When it comes to memorable beer experiences, we get to do more than most—and we love that part of the job—but we can’t do it all. And yet … what if we could? Here are our picks for where we’d love to be in the year to come, given druthers, time, and wherewithal. See you there?

While the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.

After two days of judging for our Best 20 Beers in 2024, the team sat down to discuss their own most enjoyable beers and experiences of the past year—along the way identifying some trends that may offer hope for the next chapter of craft beer’s story.

Our Bangkok-based executive editor selects top-of-mind picks and thoughts based on his travels in the past year.