Matt Graves

Looking for some new creative avenues to explore, or want to try something special for your next holiday seasonal? Randy Mosher shares some insights into why botanicals have always been important to beer—plus, strategies to help you use them successfully, today.

Natalie Rose Baldwin, brewmaster of Wayfinder Beer in Portland, Oregon, shares this recipe for a French-inspired pilsner that features a kiss of spelt and plenty of floral, spicy Alsatian Strisselspalt hops to drive the flavor.

Call it black IPA, Cascadian dark, or anything else—whatever you call it, this American black ale goes all-in on flavor with dark malts and robust hopping.

American brewers have been producing an industrial riff on bock for more than 150 years—light in strength but dark in color, usually made with corn as well as dark syrups. How might craft brewers reinterpret this tradition, based on the ingredients they have today?

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.

Much of the attention often goes to bigger beers—such as the famed dubbels and tripels from Belgium’s monastery breweries—but don’t let that keep you from appreciating the smaller ales in life.

Here, five gold medal–winning breweries share their top tips on shaping the perfect Bavarian-style helles.

A wave of intentionally uncarbonated beers and adjacent drinks is putting greater focus on how texture plays on our palates. Whether you’re going low- or no-fizz, here’s what fewer bubbles mean for the rest of your beverage.

All but extinct before Polish homebrewers revived it, grodziskie is now more than a decade into its second life. Here are the elements that come together to make this smoky yet delicate style so beguiling.

The fully loaded USAF F-4 that rolled upside down underneath a tanker at night in a thunderstorm to get separation