Kate Bernot

Dreaming Big with Weirdwines

Barleywines and wheatwines explore the boldest flavor frontiers of their respective grains. Now, daring brewers are applying that maximalist approach to wine-strength beers brewed with millet, rye-wheat hybrids, smoked malts, and more.

Brewing Saison: The Taste of Rustic

Whether they’re working in farmhouses or warehouses, today’s saison brewers are united in their pursuit of rustic character. While that goal is abstract, they achieve it via concrete choices about ingredients and process—and the ways to get there are as varied as the brewers and beers themselves.

Critic’s List: Kate Bernot’s Best in 2023

Here are the high points of the year in beer from our contributing editor, one of the most prolific and astute journalists covering the industry today.

Gather ’Round the Fireplace at Montana’s Mount Powell Tap Room

From our Love Handles files on the world’s great watering holes: Locals rule at this warm, comfortable, and family-friendly bar in Deer Lodge, Montana.

Writing the Rules of West Coast Pilsner (So They Can Be Broken)

Hop-forward lagers are nothing new, but a new thread is emerging that more intentionally marries the great drinkability of a pilsner with the expressive hopping of a West Coast IPA. Could it be the best of both worlds?

Toronto’s Bar Volo Offers Cask Ale, Crostini, and Comfort

From our Love Handles files on the world’s great beer bars: Bar Volo in Toronto brings together locally brewed cask ales, quality Italian cooking, and cozy vibes.

Balanced Aroma: Adjusting the Thiol Dial

Modified yeast strains and products such as Phantasm have unlocked the massive aromatic and flavor potential of thiols. Now, brewers are learning how best to tame that power in service of balance and nuance.

At Alaska’s Seward Alehouse, Get In Some Local Beers Near the Kenai Fjords

From our Love Handles files on the world’s great beer bars: Seward Alehouse is a local dive like only Alaska can do it—it just happens to have great beer, too.

Natty White? Behold, Pét Nat + Hops

Cider isn’t the only fermented fruit messing around with craft beer’s most cherished ingredient. In California, Field Recordings’ dry-hopped pét nat marries the best of wine and beer.

All Aboard the Pineapple Express, It’s Tepache Time

Tepache is the fast, fun, and nearly foolproof fermented drink you’ll want to blend into your next brew—or sip solo.