Joe Stange

The permutations are infinite. Crack into our Spring 2025 issue, and choose your own malternate reality.

Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.

Based on input from Nattachai “Ob” Ungsriwong of the Devanom Brewing Company in Nonthaburi, Thailand, here’s a recipe for making your own sato—inspired by traditional methods, but with a few optional twists.

Amid craft beer’s rise in Thailand, brewers there are taking a fresh look at what their uncles and grandmas concocted—a folk drink fermented from sticky rice, wild yeast, molds, and a seemingly random mix of botanicals. (They’re also figuring out how to make it better.)

When it comes to memorable beer experiences, we get to do more than most—and we love that part of the job—but we can’t do it all. And yet … what if we could? Here are our picks for where we’d love to be in the year to come, given druthers, time, and wherewithal. See you there?

Our Bangkok-based executive editor selects top-of-mind picks and thoughts based on his travels in the past year.

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.

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.

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

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.