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Brewers who want to build an enjoyable level of acidity into a beer have a growing number of options. Gordon Schuck, who cofounded Funkwerks as well as Jessup Farm Barrel House in Colorado, digs into those techniques and explains the pros and cons.

It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.

Passion fruit, dragon fruit, and hibiscus come together with clean, quenching lactic acidity for this punchy, vibrant, tiki-inspired fruit beer from California’s Radiant Beer.

They’re easy to grow, easy to buy, easy to eat, and we know all their names and flavors by heart... if only brewing with fruits were so simple. Here, then, are bushels of practical advice for designing, choosing, processing, and making your own fruit beer.

From our Love Handles files on beer bars we love: The Common adds conviviality and flavor to a bustling food hall at The Forks of Winnipeg.

For De Ranke, looking back was looking forward. When the Belgian beer industry was minimizing bitterness, De Ranke embraced it instead, carving out a hop-forward niche that’s been influencing fellow brewers for nearly three decades.

From his Make Your Best series, here’s Josh Weikert’s recipe for a delicate yet flavorful Scottish-style light ale—including an extract version.

Whether you realize it or not, enzymes are already in your orbit as a brewer. Is it time to take this relationship further?

Tim Sciascia walks us through a typical malt bill for a Cellarmaker pale ale, and he explains why they keep it relatively simple—usually just two-row, naked oats, and a bit of light caramel malt.

Before her @ratmagnet Instagram stories and the industry reckoning that followed, Brienne Allan was, and remains, very much a brewer. Her chosen six-pack—all lagers, all decocted—are all beers that have played pivotal roles in her professional journey.