Joe Stange

We missed traveling, we missed going to bars, and we missed going to the movies. We even missed traveling to bars to watch screenings of geeky beer-documentary movies that really don’t speak to anyone else except those of us who already love those things.

This tropical-flavored fruit from un-tropical places has a funny name and great potential for brewing some unusual fruited beers.

This atmospheric bar in a historic brewery cellar features pizzas and a tap list studded with local and regional stars.

Paul Liszewski, head brewer of East Brother Beer in Richmond, California, maps out the schematic for their award-winning flagship pilsner—including the unusual hopping that helps to make it addictive.

For once, forget about planning every little detail and trying to dial everything in. (How often does that work, anyway?) Have fun, throw together some under-loved ingredients, and brew yourself a monster.

For advice on brewing a great doppelbock, we turned to an experienced Bavarian brewer: Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis and the Hallertau.

Here’s an example of split-batch brewing, with a batch that diverges post-boil to become both a hoppy lager and a saison. It's also a SMASH brew—single malt, single hop—leaning into German pilsner and lovely, lemony Loral.

Consider the possibilities of split-batch brewing—to get twice the variety without a lot more work.

One of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.

The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?