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.
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.
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.
Tepache is the fast, fun, and nearly foolproof fermented drink you’ll want to blend into your next brew—or sip solo.
Committed to brewing the best European-style lagers possible, Art History Brewing in Geneva, Illinois, is expanding into a brewhouse outfitted with a wish list of bells and whistles.
In South Salt Lake, Utah, the team at Shades Brewing has transformed a proprietary yeast culture and a dash of bad luck into brewery magic.
Our contributing editor is one of the most respected voices in beer journalism today. Here are highlights from her past year in beer.
Kelsey McNair turned his West Coast IPA from one of the most-awarded homebrew recipes to a gold medal–winning commercial beer. At the helm of San Diego’s North Park Beer, he’s not done showing off his hoppy tricks.
These former homebrewers brought their talents from Venezuela to Miami, sharing a family-like conviviality while steadily dialing in their vibrant fruit beers and refreshing lagers.
In the Seattle suburb of Woodinville, the people behind Métier Brewing believe that great beer is a bridge to more equitable, connected communities. This year, they’re taking that mission to the masses.