Joe Stange

The proliferation of time-wasting app games in recent years has inevitably included some related to beer. But are any worth playing? That depends entirely on how you value your time. We tried them out, so that you don’t have to.

From our Love Handles files on beer bars we love: This unpretentious pub near the University of Texas is light on frills and heavy on local craft.

Weizenbock is so dangerously easy to drink, but the brewing process behind a great weizenbock is surprisingly complicated. It may be worth the trouble, since its potential for easygoing mass appeal remains largely untapped.

From remote Setesdal, Norway, Torkjel Austad launched his Bygland Bryggeri so that more drinkers could experience those hard-to-find traditional farmhouse ales. Here, he explains how it happened—and shares practical tips for brewing your own.

From our Love Handles files on beer bars we love: Gist offers finely honed ales, music, and atmosphere just off the Brussels tourist path.

Whether you source some alder-smoked malt or go all the way and build your own Stjørdal-style kiln, this style could be the pinnacle for smoke fiends: extreme smoke character enveloped in a dark, plush malt body. Jan Chodkowski of Denver’s Our Mutual Friend explains how and why they love brewing it with the Colorado Farm Brewery.

Our intrepid managing editor—currently based in Bangkok—shares his favorite beers of the year and ponders what may lie around the next corner.

SB stands for “stout base.” With thanks to Bluewood Brewing owner-brewer Cam Lund, this is a homebrew-scale recipe for one of five base imperial stouts that they use for their blending stock.

So, pickle beers are happening. What’s the big dill?

Heater Allen’s head brewer and the inventor of cold IPA are joining forces to launch lager-centric Gold Dot Beer in McMinnville, Oregon.

From our Love Handles files on the world’s great beer bars: Chicago’s Beer Temple serves a smartly chosen mix of craft classics and contemporary standouts, all with extra care.

Whether you want to brew a more convincing Czech-style lager, or you simply want to borrow a few tricks to shape the kind of beer that seems impossible to stop drinking, here are some elements to consider.

Popular in South Asia, this hulking tropical fruit with a sweet, creamy flavor may have something unique to add to the conversation.

Our managing editor—with his finger on the craft beer pulse from his outpost in Bangkok—selects top-of-mind picks and thoughts fresh off the past year in beer.

Taking the idea of a bloody beer to new heights, some Eastern European brewers have embraced a gose-based style thickened with tomato, chiles, garlic, smoke, and more. (Just add hangover.)

From our Love Handles files on the world’s great beer bars: In the characterful Trúc Bạch neighborhood of Vietnam’s capital, Standing Bar is an ideal spot to relax and get a taste of the country’s independent brewing scene.

From our Love Handles files on the world’s best places to drink great beer: Steadily approaching four decades in operation, this influential bar continues to combine unpretentious atmosphere with a powerhouse selection of independently brewed beers.

Dipping in to put the crispy in crispy bois, this is nacho usual adjunct. (Sorry, was that corny?)

It’s sweet, it’s purple, it’s trendy, and many folks from the Philippines will be delighted when you make some beer with it.

Before there was hazy or even a defined West Coast style, there was an IPA that emerged as a brashly hopped counterpoint to British ale. It never went away—but it evolved. And today’s brewers are making it better than ever.