A traditional-style farmhouse ale is infused with lemon zest, giving the beer a bright, fresh lemon flavor to balance the earthy, fruity base. A refreshing crusher for any season.
Stints at Rodenbach and New Belgium solidified Peter Bouckaert's love of wood and experimentation. Now focusing on small-scale experiments at Purpose, he’s doubling down on creative ingredients, processes, and beer design.
Know your bugs and how fast they work, and keep an eye on that pH. In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about careful kettle-souring.
Make it funky, or keep it rustic? From Saccharomyces fermentations to mixed-culture medleys, here are some of the finest retellings of that old story called "saison."
Where to drink? We asked, and you told us. Here are our readers' top destinations for enjoying great beer.
Our editors are always on the lookout for new products of interest to brewers and beer enthusiasts. From Sultana to Plaato, here are our picks from the October-November 2019 issue.
The founders of the 2019 GABF Small Brewing Company and Small Brewer of the Year discuss philosophy and techniques behind their hoppy beers, and more.
In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about pre-boiling and de-aerating wort, creating an ideal environment for lactic bacteria.
You voted, and we tallied. Here are your favorite breweries, broken down by barrels brewed.