More juice, but with more bite—East Coast and West Coast are synthesizing, again, right before our eyes. How did we get here? And what’s next? Drew Beechum walks us through IPA’s battles and evolutions.
What you love to buy and drink doesn’t necessarily correlate with what you prefer to make for yourself. In our Best in Beer 2020 Reader's Choice poll, here's what you said were your favorite styles to brew.
You chose your favorite styles to drink, and while IPA again tops the list (as it has ever since we’ve asked the question), pilsner and helles made big gains in 2020.
As a serial entrant in major beer competitions, Brink Brewing in Cincinnati, Ohio, has been winning national medals with classic styles, turning them into local success.
Want to add fruit to your beer? Okay. But first ask yourself this important question: Why?
Award-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.
For our annual Best in Beer survey, we asked thousands of you what brewing ingredients you prefer to use, and what types of beer you like to brew (and drink). Here's what you told us.
For our Best in Beer 2019 issue, we asked for your favorite brewers of eight different styles of beer. Here are the results.
Pastry stouts have turned into something quite specific: strong stouts mimicking flavor profiles of desserts, ranging from classic pastries to packaged sweet snacks often delivered with a heaping spoonful of irony. But there’s more to them than just that.
While some think of beers as being either lagers or ales, there is a third category: hybrids. Let's examine how the beers in this category differ from each other but also how we can make recipe and/or process changes to make them the best they can be.