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Based on details shared by the former lead brewer at Peoples Brewing in Oshkosh, Wisconsin, this mid-20th century American bock gets its color from a darker caramel Munich malt—not from the syrups that were common in dark adjunct lagers from that time.

The seven-barrel brewhouse at Fritz Family in Niwot, Colorado, may be be small by typical lager-brewing standards. But founder Cory Buenning takes an exacting approach to the lagers he brews for the cuckoo clock–lined taproom, focusing on malt that produces mid-sized proteins that build body.

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This modern take on a Kentucky common comes from a collaboration between Bluejacket and DC Beer, a website that’s been covering the Washington, D.C., beer scene for more than a decade.

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From Cloudburst founder-brewer Steve Luke, here’s a homebrew recipe for the West Coast double red that won gold at the 2025 World Beer Cup.

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In 2025, Seattle’s Cloudburst won World Beer Cup gold in the Strong Red Ale category for its throwback West Coast double red, Peaked in High School. Here, founder-brewer Steve Luke opens his yearbook to share the details.

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On his two-vessel brewhouse in Duluth, Georgia, Good Word owner-brewer Todd DiMatteo hand-lugs buckets full of mash to make his decoction happen for their house helles—a process that he says is worth the effort.

For Helper Beer, 2025 was a great year, with a gold medal for German-style pils at GABF and a Craft Beer & Brewing Best in Beer editors’ pick trophy for Regis helles. But the methods they use for these classical styles—such as cool pooling with heavy whirlpool hop loads—are anything but stuck in the past.

There are many interpretations of modern saison. This one, from Oxbow in Newcastle, Maine, features local grains and multiple strains of yeast and bacteria—gently tart and funky, and highly drinkable.

There are certain biases that often creep into beer sensory panels and judging tables. DraughtLab cofounder Lindsay Barr describes three of the most common types—and how to avoid them.

Inspired by Wallonian farmhouse brewing yet distinct from classic saison, today’s modern, funky, mixed-culture creations—whatever you call them—enjoy a refined niche.

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From Vine Street Brewing in Kansas City, Missouri, comes this juicy IPA that features a tropical aroma with notes of citrus and white grape.

There are no rude waiters here. From our Love Handles files on the world’s great beer bars: In central Paris, the Fine Mousse is a vanguard of the local beer scene, offering refined attention to French craft and world classics.

The former CMO and CFO of Revolution and social media commentator looks into the future to share meaningful movements and trends that he expects to gain steam in the coming year.

It doesn’t take a bespoke lager brewery to bring the subtle complexities of decoction to craft lager—but it does take some ingenuity.

The power of sensory analysis isn’t only for finished beer—you can also apply it to raw materials, including hops and malt. In this clip from her video course, DraughtLab cofounder Lindsay Barr outlines two key methods: the hop grind and the hot steep.

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Based on discussions with Rochefort brewmaster Gumer Santos, here’s a homebrew-scale recipe inspired by the Trappist abbey’s strongest dark ale—with notes on how to adjust the recipe to approximate the 6 or 8.

In Belgium’s Namur province, at the Notre-Dame de Saint-Rémy abbey, head brewer Gumer Santos shares some of the methods that go into the Brasserie des Trappistes Rochefort’s highly regarded dark ales—as well as its newer blonde triple.

Twentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.

This Dutch brewer—in a small Belgian enclave surrounded the Netherlands—gives elegant French names to his English barleywines and IPAs after aging them in Italian wine barrels. The results are far from any stereotypes you might have about Belgian beer.