No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.

From the production team at Creature Comforts in Athens, Georgia, here’s a recipe for their clean, crisp, easy-drinking American lager that won gold at the 2022 Great American Beer Festival.

With its loyal following in Germany and cult status elsewhere, what is it about Rothaus Tannenzäpfle that resonates with so many connoisseurs as well as casual lager drinkers? We went there to find out.

In looking for tips on what makes for a great pale bock, Josh Weikert reaches out to owner-brewer Stefan Zehendner of the highly regarded Brauerei Zehendner, makers of the Mönchsambacher beers.

This German-style helles is a year-round beer for the lager specialists at Enegren Brewing in Moorpark, California, and a favorite of cofounder and head brewer Chris Enegren and his team.

At Enegren in Moorpark, California, the team’s favorite beer is the (Lightest) one they keep working to perfect—and if you don’t want to order a second liter, they’ve done something wrong.

From hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.

In this Ask the Pros edition of his Make Your Best series, Josh Weikert talks to the team at Creature Comforts about their GABF medal–winning Classic City Lager and the keys to its success.

At last year’s World Beer Cup, the team at Atlas Brew Works brought a gold medal home to the nation’s capital with Silent Neighbor—a “pumpernickel stout” brewed with rye and blackstrap molasses. Here’s how they put it together.

In this edition of Make Your Best: Ask the Pros, Josh Weikert investigates the inner workings of Rogue’s iconic Shakespeare Oatmeal Stout.

Fruit beers—they ain’t all thick smoothie sours. Out of Gainesville, Florida, Swamp Head’s Tropical Vibes is a bright, sunshiny, highly drinkable example of excellence in the form of a fruited wheat beer. We asked them what makes it tick.

Musing on the “Florida effect” and chocolate-chip cookie-dough as the compass North, the team at Bottle Logic in Anaheim, California, shares the thinking and process behind their coveted barrel-aged stout, Fundamental Observation.

Last year was a great one for dark beers from Incendiary in Winston-Salem, North Carolina. While their Schwarzbier earned its spot on our list of Best 20 Beers in 2023, this porter also nabbed gold at the World Beer Cup. So, what makes it tick?

Fat Head’s Brewery in Middleburg Heights, Ohio, has won more than its share of medals over the years. One of its most decorated beers is Goggle Fogger, the Bavarian-inspired hefeweizen that’s won three major gold medals in the past four years. Here’s how its pieces fit together.

The team at Peaceful Side in Maryville, Tennessee, shares the process behind the Blackberry Farm Classic Saison—including how they work with a notorious finicky yeast strain.

No beer from Alesong Brewing & Blending in Eugene, Oregon, has won more accolades than Touch of Brett, even though the saison is constantly evolving. Here’s how they put it together.

We asked five brewing pros about their most beloved Belgian beers—any style, as long as it’s made in Belgium. Here’s what they recommend.

Stouts are intrinsically tied to craft’s beyond-the-mainstream appeal. From dry and sweet sessionable stouts to big barrel-aged ones and adjunct-laden “dessert” stouts, there’s something for every kind of drinker. But which do brewers themselves love?

Beautiful in the mug, rich on the palate, yet—when properly brewed—so easy to drink in quantity, Czech dark lager is a niche even in its home country. Writing from Prague, Evan Rail talks to the pros to understand the elements and methods that go into a great one.

If you usually rely on a siphon to get beer from Point A to Point B, here are 4 popular ways to start the siphon.