Chicago’s Cruz Blanca favors beers with a story to tell. In this episode, head brewer Jacob Sembrano tells the stories behind their their red corn lager, their thick and silky barrel-aged stouts, and their grisette made from 100 percent malted corn and acidified with native bacteria from the corn itself.
This seasonal ale is a bright enough red to match your Santa hat, and it goes well with just about anything on your holiday table.
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BoxPop recently designed, fabricated, and installed a custom shipping-container bar at the Revelry Yards brewery in Ithaca, New York. Here, learn more about how this distinctive outdoor space is expanding their capacity for seating and events.
Our cofounder, editorial director, and podcast host shares his most memorable beery highlights from an eventful and far-ranging year.
Our managing editor—with his finger on the craft beer pulse from his outpost in Bangkok—selects top-of-mind picks and thoughts fresh off the past year in beer.
Indulge us: Once a year, some of our top writers dig into their notebooks and memories for the beers and experiences that they enjoyed most—the kind that everyone deserves to enjoy—and which left the biggest impressions on them. In this episode, they tell you why.
The New York City–based writer, tarot enthusiast, author of the Hugging the Bar newsletter, and noted metalhead shares her beery high points from the past year.
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Stefan Zehendner at Brauerei Zehendner shares a recipe for this strong, seasonal bock that he releases every December. As with his Maibock, the target is a full-flavored yet addictively drinkable strong lager with deep, bready malt flavor and surprising bitterness, complemented by herbal-minty Perle hop flavors.
In looking for tips on what makes for a great pale bock, Josh Weikert reaches out to owner-brewer Stefan Zehendner of the highly regarded Brauerei Zehendner, makers of the Mönchsambacher beers.
The best cities in the United States and the world for drinking craft beer in 2023 are ...