This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.
The controlled acid profile in this kettle-soured IPA allows the desired hoppy, fruity, and sour elements to be distinctly noticeable yet still play well together.
Beginning with the Walking Tree’s Barleywine from the year prior, the 2017 barrel-aged edition of Barnacled Manatee spent eight months in French oak red wine barrels from Napa.
Pedal Haus Brewery’s Midnight Negroni is a warming cocktail designed to be sipped on crisp autumn nights spent by the bonfire.
A Thai red curry paste serves as a flavorful base for a hearty lamb and noodle soup recipe enhanced by the esters and phenols of a Belgian-style ale.
Catch the homebrewing bug (or pass it along) with this easy-to-modify wheat beer recipe that can be personalized with hops, fruit, or spice additions.
Part of the Yard Beer series from Highland Park Brewery, Batch 4 is inspired by ingredients found growing in neighborhood yards, including black limes and sour flowers.
Oro Nero is quite drinkable for a slightly bigger beer; the dryness sets in but the flavors don’t fade as quickly as they do in other beers.
Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.
Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.
Grape must—either a canned concentrate or direct from a local vintner—mingles with Belgian yeasts to create a magical Saison with little extra effort.
A twist on the classic Dark ‘n’ Stormy cocktail, this recipe pairs the kick of ginger beer with the spicy, dry notes of a rye IPA.
Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.
Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.
Sapience’s mélange of ingredients includes pink peppercorn, coriander, honey-like specialty malts, acidulated malt, and American hops.
Made with fresh-cut spruce tips, Banded Horn’s Greenwarden is by far one of the most drinkable versions of a spruce beer, and very much worth the hunt.
The Big Broadcast’s bitterness is at a perfect level to let the hop flavor shine while still keeping this brew in balance for the style.
Three cheese and beer pairings, by Steve Jones of Portland’s Cheese Bar, are a study in complementing and contrasting flavors.
Monks’ Reserve Ale is definitely not your typical Quad. It’s different. Done their way. And very American.
A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.
Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.
Fungus Shui is truly an “aha!” beer moment that all gastronomy geeks must try.
This dry-hopped Pale Ale is all about nuances, and that’s something that makes it so much more inviting.
Aperol and Bauchant emphasize the orange citrus flavors in this take on the classic screwdriver cocktail, while a tropical Gose provides effervescence.