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.
A love of heavy metal, an occult-leaning aesthetic and funky, nuanced saisons all add up to one of the most interesting new American breweries. Justin Kennedy on what makes Holy…
Fruity, citrusy and highly aromatic, New Zealand hops are some of the hottest varieties on the market right now. They’re also nearly impossible to get. Justin Kennedy on what makes…