Foaming at the Mouth
You may think that infusing stouts, saisons, and pale ales with clams, lobsters, and oysters sounds like a terrible idea, but it's actually a classic brewing technique—and flavor pairing—putting a hint of the sea in each bottle.
Joshua M. Bernstein
From tropical fruit-infused Berliner weisses and nitro IPAs to foraged-bark beers and dry-hopped sour brews, the Great American Beer Festival showcased hundreds of exciting and bizarre trends for beer-lovers to get excited about.
Joshua M. Bernstein
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From radlers loaded with lemon to IPAs gobsmacked with grapefruit, here are 10 of our favorite citrusy pick-me-ups to sip whenever thirst strikes. We think you'll agree that they have real appeal.