A growing number of wine, beer and cider producers are partnering to create crossover bottlings that defy easy categorization.
Philadelphia’s Fermentery Form is quietly making some of the country’s most idiosyncratic sour beers.
The light, bracing "brut IPA" is the West Coast’s answer to the juicy New England style.
Brewers are adopting tiki flavors, drawing on tropical fruits, sharp citrus and rum-redolent spices.
Some of the country’s most progressive brewers are striving to convey terroir by incorporating everything from local tree bark to wild mushrooms into their beers.
Tucked inside a suburban strip mall in Virginia, Final Gravity is making some of the country's most intriguing new beers in a wide variety of styles.
Real ale, a style of cask-conditioned beer originating in the U.K., has yet to find its footing in the U.S., but some beer drinkers are looking to change that.
A one-year-old Oregon brewery is reshaping our sense of what terroir-driven beer can really mean. Justin Kennedy on why you should be paying attention to Wolves & People Farmhouse Brewery.
The producer of the world's most sought-after sour beers, Cantillon, has become a totem of beer greatness for today's wine crowd.
Tart, floral and bright pink, hibiscus has become a new darling among craft brewers. Justin Kennedy on the mini boom of hibiscus beers, plus five to try.