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This homebrew-scale recipe, based on brewer Paul Kaiser’s own notes, is for an authentic pre-war American lager with a high proportion of adjuncts.

From fresh catch to fridge favorite, this bright and flavorful warm-weather dish is a perfect foil for the refreshingly tart beer—your choice—with which it’s made.

For the director of brewing operations at California’s The Bruery, sensory evaluation is what drives decisions, and beers earn their shot at becoming bigger releases by working their way up the tiers.

While drinkability remains the supreme goal, the dark side of Planet Lager can offer richer delights than the brighter styles. Despite their more exotic look, they can also be surprisingly light and refreshing. Here are five top picks from the pros.

The days of waiting in line in the hopes of getting some KBS are long gone—it’s year-round and fireside-ready, with new varietals on the way.

In this video course, Firestone Walker’s Eric Ponce shares advice and lays out the careful process behind the brewery’s barrel-aged and blended blockbusters such as Parabola and Anniversary Ale.

Floodland founder Adam Paysse shares his insights and perspective on collecting and nurturing mixed cultures for rustic, farmhouse-inspired beers.

At Seattle’s Floodland Brewing, Adam Paysse pursues a singular vision: to make beers that reflect his preferences and ideals. Turns out, a lot of other people dig them, too.

Levi Funk of Untitled Art and Funk Factory Geuzeria discusses the challenges smaller breweries and homebrewers face in packing real-fruit flavors—safely—into their hard seltzers and other beverages.

The co-owner and brewmaster of the Southern California brewery shares strong opinions on developing beers where nothing is added and everything—from hops to coffee and spices—is considered a recipe ingredient.