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Alvarado Street’s J.C. Hill leads this master class in using knockout hops, yeast, enzymes, and other techniques to squeeze the most aroma and flavor out of your hops.

Feed your brains! From vegetarian cooking (and pairing) with beer to brewing with cannabis to local beer-history deep-dives, here are some books we enjoyed this year.

Poland’s Browar Pinta established a reputation for risk-taking in craft styles, focusing on hop-forward IPAs and extending that creative approach to everything from dry-hopped Baltic porter to barrel-aged big beers.

From our Love Handles department for beer bars we love: In Bellefontaine, Ohio, this small-town hub for local beer lovers also attracts city folk who want to get out of town for a great pint.

This strong ale leans into British ingredients and London ale yeast for a robust but elegant brew that also serves ably as a winter warmer.

Which states have won the most medals in the Great American Beer Festival relative to the total breweries in the state?

We found this digital hydrometer to be a snap to use, encouraging more diligent monitoring of our fermentations.

This old-school Cascadian dark ale embraces piney Chinook hops in Sasquatchian proportions. Don’t worry about the IBUs—this should end up relatively balanced, with enough malt and hop flavors and aroma to provide depth for the bitterness.

Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.

Maybe that P in IPA can stand for “pitch-black.” Once again helping us to extract the most characterful beer from extract brewing, Annie Johnson has the details on Cascadian dark ale, aka American black ale or black IPA.