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So, you put the lime in the coconut—or, better yet, add them both to secondary. Then you drink it all up.

Extract brewing provides a more-than-capable canvas for getting creative with the unusual fruits that arrive this time of year. Annie Johnson breaks it down.

Inspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.

Ostensibly very European yet quietly very American in composition, this festive wintertime treat has comforting flavors that find compatibility in malt, roast, and chocolate.

Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.

This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.

Tim Sciascia, cofounder and head brewer at Cellarmaker Brewing in San Francisco, details their approach to brewing highly hop-driven yet supremely drinkable American pale ales.

The labs have been busy developing new critters for us to corral. Here are few recent releases worth trying at home.

Thanks to head brewer Khris Johnson for this homebrew-scale recipe. “Postcard Pils is an American-style pilsner,” Johnson says, “defined by a refreshing and complex blend of clean lager fermentation, sweet grainy flavor, and a solid American hop profile.”

Green Bench’s Postcard Pils takes a unique approach, atypical of any singular pilsner tradition. We asked cofounder and head brewer Khris Johnson to explain the thought and schematics behind one of our Best 20 Beers in 2021.