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From Bow & Arrow Brewing in Albuquerque, New Mexico, this German-American pilsner hybrid has a Southwestern twist.

One recent trend in the long evolution of stout is the addition of unconventional fruit to finished beer. In El Segundo, California, Three Chiefs has released several tropical-fruited stouts to great acclaim. Here, Head Brewer Charles Rapadas gets bananas.

This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.

Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.

Arney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.

Steve Crider, founder-brewer-handyman at 2nd Shift Brewing in St. Louis, shares his know-how on keeping a brewery running—and what to do when things break down.

Jeff Hardesty of Narrow Gauge shares this homebrew-scale recipe for their sour, fruited IPA meant to evoke blackberry cobbler.

They say there's nothing new under the sun, but in the past few years a cluster of styles has created a lot of excitement: sour IPAs and/or milkshake IPAs. These are unlike anything we’ve ever seen before.

Here’s a homebrew-scale recipe for Pennsylvania-based Root Down’s golden West Coast–style IPA.

Award-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.