Tony Rehagen

These tasty, complex beers play off the flavors of popular drinks, including spicy Manhattans, citrusy mimosas, and gingery mules

Winner of the 2025 Indianapolis 500, Alex Palou, has continued his dominance throughout the 2026 IndyCar racing season, but still wants more.

Whether the juicy, thick, sweeter suds are your thing or not, there’s no disputing hazies nail the No. 1 requirement of quality craft beer: drinking experience

Even bourbon lovers can’t live on whiskey alone. These six brews offer a harmonious marriage of science and flavors.

This year, swap your stout for a ruby hued Irish ale. Or perhaps a frothy layered Czech-style beer cocktail.

A centuries-old German beer tradition makes a delicious s’mores-like treat you can drink. Plus: Tulsa’s best beer bars

Giant oak vats called foeders are making inroads into craft beer. Here’s how you pronounce it — and what they do

Our Top Shelf beer expert found exceptional quality across two continents despite a craft beer industry in transition.

Clocking in at 30% ABV, the 2025 Utopias sips like a spirit. Plus: a beer-lover’s guide to Las Vegas

Brewer boredom and economic pressures are chipping at the taproom dominance of hazy IPAs.

Rauchbier is on the rise. Plus, an ode to a pint of plain, a classic Guinness stout.

Hoosier and Pendleton native, Joshua Hull, has made a name for himself as an up and coming name in the horror movie genre. glpri

Beermakers worn out on big flavors are swinging back to the “original pale lager.” Plus, a whistlestop tour of Brooklyn’s brewery corner.

Super-dry, fruited, bubbly and refreshing—there’s a wide, wonderful world of American hard ciders waiting to be enjoyed. Plus: Would you drink this spicy beer?

Cheladas, shandies and radlers are hot-weather cheat codes. Plus: Ann Arbor and Detroit breweries to know.

Isbell Farms, a multigenerational outfit in Arkansas, planted the seeds of a domestic brewing boom.

With a proliferation of stovepipe cans, there is such a thing as too much good beer. Plus: A defense of pickle sours.

Legally, the 0.7-ounce bottle of liqueur is not a beverage, but it is an increasingly popular drink in bars and taprooms.

Brewing from the backyard.

And hope the feds don’t leave them high and dry.