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Time for Sunday brunch with American pale ale. In this dish, a splash of beer adds brightness to the Mediterranean flavors of shakshuka.

Here is a homebrew-scale recipe for Wolf’s Ridge Brewing’s foundational cream ale—Clear Sky—plus directions on how to take it further, to brew a beer inspired by their award-winning coffee vanilla cream ale, Daybreak.

At Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.

Juicy, tropical El Dorado® has ridden a trajectory that parallels the craft-beer boom, going from strength to strength and earning a prized place in many of the world’s finest IPAs.

Traditionally, farmhouse brewers were homebrewers—and when it comes to water, there’s a lot to be said for making the most of what you have to brew distinctive beers. Here, Jester King’s Jeff Stuffings explains the importance of well water to their ales.

Based on notes taken by Paul Kaiser, who brewed at Weger Brothers in Philadelphia, here is a recipe for a bock lager in the early 20th-century American fashion.

There were Munich-style dark lagers, American bocks, and paler, pilsner-like beers. Adjuncts abounded. Here, historian Michael Stein of the research firm Lost Lagers digs into the recipes and methods of the time.

Ready to make some booch? This recipe comes courtesy of Mary Izett, co-owner of Fifth Hammer Brewing in New York and author of “Speed Brewing."

Here we celebrate American craft beer’s most important style (pale ale) with the most important meal of the weekend (brunch).

Sierra Nevada’s founder discusses the process of creative and technical innovation that drives the brewery today, as well as their fanatical, industry-leading approach to beer quality.