5 on 5

With more than 1,000 cideries in North America—most quite small—it can be hard to know where to start. Here are five tips from the pros.

It may be more story than style, but these five examples inspire the five brewers who recommend them.

From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.

While an essential ingredient in beer, malt is overlooked in favor of hops or yeast. However, the ingredient that gives color, ABV, and a strong dose of character is important. We asked a few of our favorite brewers to share their malt-forward beer picks.

While some purists love to hate “Pastry” beers, even more find fun and excitement in exploring the range of flavors they offer. We asked a few of our favorite brewers to share some of their favorites.

Lagers are making a comeback in the United States. Here are some favorites among craft brewers.

Professional craft brewers weigh in on their favorite farmhouse ales from near and far.

From humble English roots to the hoppy American version, pale ale has been a standard bearer for the craft-beer revolution for decades. Here, five craft brewers pick their favorites.

In what can only be considered an ode to the style, these brewers rave about their favorite stouts.

We asked five respected brewers what they reach for when they’re in the mood for something hoppy.

Many American brewers are influenced by Belgian brewing traditions, and they’re eager to rave about their favorite monastic, or monastic-inspired, ales.

When it comes to pumpkin beers, craft brewers have a lot to say.

Most beer, cider, and mead makers admittedly love gluten, but are excited to recommend some of their favorites without it.

Some consider the barrel-aged stout to be the mother of all beer styles.