Joe Stange

Brewer's Perspective: Brewing Gold-Medal Bière de Garde

As a niche style, bière de garde doesn’t always medal at the Great American Beer Festival—but Munkle’s 5 Branches took home gold in 2018, then Echo’s Junebug did it again in 2019. Here, the head brewers from both breweries sketch out the blueprints.

Dark Yet Bright: The Balancing Act of Brewing Fruited Stout

Here, two brewmasters who know their way around a dark grist—T.L. Adkisson of Foothills in North Carolina, and John Mallett of Bell’s in Michigan—share advice on balancing juicy fruit with a rich, roasty profile.

Editor’s Picks: New from the Labs…

Nutrients designed for for hard seltzer fermentation and a non-diastatic saison strain, for better brewing through chemistry.

Piwna Stopa in Poznan Has Your Smoked Sausages and Baltic Porters

From our Love Handles department for beer bars we love: This warm, eccentric pub in Poland is ideal for settling in and getting to know the work of independent Polish brewers.

Critic's List: Joe Stange’s Best in 2021

After a long year, as opportunities to travel begin to blink back into existence, our managing editor shares his most memorable beers and experiences.

Podcast Episode 214: Our Craft Beer & Brewing Writers Share Their Personal Bests of 2021

Writers and critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange share their favorite beers and noted trends from the past year.

Podcast Episode 213: The Best in Beer 2021

You have spoken! And so have we. In this once-a-year special episode, Joe Stange and Jamie Bogner share Craft Beer & Brewing’s Best 20 Beers in 2021 and the results of the annual reader survey.

The Best 20 Beers in 2021

Amid the ups and downs and gradual, stutter-step return to social life, we experienced some transcendent beers—beers that shone, beers that enlightened, beers that made us stop and remember what it’s all about. Here are the pinnacles of the craft.

Recipe: Lithuanian-Style Farmhouse Ale

This recipe is inspired by Lithuania’s unique farmhouse ales—including those of Aldona Udriené’s Jovaru Alus, of Julius Simonaitis, and others. This is a great starting point for experimenting with raw ale, hop tea, or baking the mash for keptinis.

Rome’s Be.Re. Is Like the Pope of Kellerbier and Pizza Pockets

This no-frills pub/café near the Vatican features Italian craft, Franconian lager, and unique street food.