Joe Stange

New research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.

New research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.

Roast us for it, if you must, but we won’t mince words: Garlic beer could be a breath of fresh air.

From our Love Handles files on the world’s top beer bars: In central Prague, this pub is dedicated to perfect pours while offering a discriminating selection of Czech lagers and more.

From our Love Handles files on the world’s top beer bars: In central Prague, this pub is dedicated to perfect pours while offering a discriminating selection of Czech lagers and more.

This fresh, vibrant, spicy Thai dish is a powerhouse of flavor, from its lime-driven acidity to its fiery chiles, crunchy peanuts, and briny little sea creatures. Should you put it in beer? Yes, obviously, you cowards.

Uncork the magnums, this is the winners’ circle. Through a gauntlet of judging panels and on to the editors’ table for a last round of blind tasting and spirited discussion, these are the beers that lit up our palates and our brains—or that simply had us yearning for another, and another.

Our executive editor shares his favorite beers and beery moments from the past year.

“There is no recipe for the real zoigl,” says brewer Reinhard Fütterer of the Schafferhof-Zoigl pub in Neuhaus. “Everyone has their own—that’s one of the things that make it so special.”

Beer and pizza are fast friends, as everyone knows. But how well do “pizza leaves” work in beer? Let’s find out.

Most professional craft brewers get their start as homebrewers, often with simple extract-based kits. Pinter’s mission to make that process easier—and the beer better—is helping a new generation of future brewers connect with the art and craft of making.