Festivals are back in full force, but who has time to hit them all? Here’s a rundown of our favorite, most interesting, and most compelling festivals—those that drive excitement about well-crafted beer and underscore the important place that beer holds in bringing us together.
Exotic but familiar, the tropical plant lemongrass is far from being one of the traditional beer ingredients … yet its flavor and aroma fit right in with the others.
For those willing to take on a dark, low-strength, smoked beer, this historic Danish style may be the way to go. Yet there’s a question you must answer for yourself: How traditional do you want to make it?
Heater Allen’s head brewer and the inventor of cold IPA are joining forces to launch lager-centric Gold Dot Beer in McMinnville, Oregon.
You might see the tea in Thai restaurants or trendy cafés or spas—a striking blue or purple liquid, steaming from clear mugs or iced in glasses. And, guess what? That potent color also works in beer.
From our Love Handles files on beer bars we love: A huge assortment of Pittsburgh beers are on offer alongside sizzling steaks at Mike’s Beer Bar, right next to the Pirates ballpark.
For brewers who read and sponge all the info they can find, it may be hard to believe: The authors of two of the most influential brewing books of the past decade run a brewery together. In suburban Baltimore, Scott Janish and Michael Tonsmeire are experimenting at Sapwood Cellars.
SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.
Our intrepid managing editor—currently based in Bangkok—shares his favorite beers of the year and ponders what may lie around the next corner.