Floral, fruity, and unique, fresh elderflowers smell like the finest hops you’ve never smelled—because those hops don’t exist yet.
Here are two books we can recommend to any brewer or beer enthusiast.
In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.
Whether it’s pinpoint pilsners, lush, juicy IPAs, or big, balanced stouts, the upstarts at family-run Alma Mader in Kansas City have something that just about any kind of drinker can love.
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.
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.
Nutrients designed for for hard seltzer fermentation and a non-diastatic saison strain, for better brewing through chemistry.
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.
After a long year, as opportunities to travel begin to blink back into existence, our managing editor shares his most memorable beers and experiences.
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.