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While their all-grain friends cope with gummy stuck mashes, here’s a recipe that extract brewers can employ for a strong, elegant, aromatically fruit-forward wheatwine.

Welcoming flavor is the name of the game for Barn Town Brewing in West Des Moines, Iowa. Whether it’s their top-scoring hazy IPAs or their non-gluten fruited sour beers, they’re earning a reputation for building savvy balance into bold flavors.

From our Love Handles files on beer bars we love: In Halifax, Nova Scotia, Stillwell is a pioneering bluenose beer bar with cask, craft, and unusual grub.

Courtesy of Moor Beer owner Justin Hawke, here is a homebrew-scale recipe based on their dark, rich, highly acclaimed old ale—“Christmas in a glass, all year long.”

Moor Beer’s Old Freddy Walker is among the most acclaimed strong ales in the United Kingdom, often medaling among the barleywines and old ales that compete for Champion Beer of Britain. Its brewer, however, hails from California. Here, Moor owner and head brewer Justin Hawke explains how Moor and Freddy came to be—and he offers advice on brewing a great old ale.

With Hopsteiner’s range of advanced hop products, you can improve efficiency, boost aroma, dial in bitterness, improve foam stability, and more.

This light, fruity ale highlights honey and honey-driven peach and apricot flavors against a clean, biscuit-like background.

Step into the modern era with AccuBrew. We put eyes inside your tanks.

You don’t need fruit to brew a fruit-flavored beer—malt, sugar, hops, and yeast can all be used to mimic the character of various fruits. Yet, once mastered, there is another use for this power of deception: boosting the flavors of real fruit.

Much of what becomes beer is made in the kettle. From our Illustrated Guide to Homebrewing, here’s a look at what’s going on in there and the many decisions we can make along the way.