Wild & Sour (June-July 2016)

A splash of kriek deepens the tart berries and cherries in this traditional fruit crisp, ideal for bringing to summertime cookouts—scoop of ice cream, recommended.

Some of the country’s most talked-about sour-beer brewers weigh in on how they do it.

If you liked The Rare Barrel’s Golden Ale and Red Ale recipes, check out this one for their Dark Ale.

In the right hands, normally unwelcome microflora deliver ales that challenge the senses and stir the soul—quite the accomplishment for creatures we can’t even see.

If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.

These beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.

Charles D. Cook talked to five respected Belgian brewers and blenders about new approaches to fruited lambics, developed to meet the rising demand for sour brews.

This doppelbock is big and malty, with a warming alcohol character.

Try your hand at wild & sour brewing with this recipe from California’s The Rare Barrel.

Through trial and error with three base beers, The Rare Barrel’s Jay Goodwin creates award-winning sour beers.

With fairly simple tools and the right attitude, you could create a local blend of microflora that delivers something valuable.

This hoppy British session ale has a smooth malt character.

Confused by the wide variety of sour beer styles and the variety of methods used to brew them? Tom Wilmes breaks through the jargon with this guide to sour beer styles.

Try your hand at stein brewing with this recipe from Tyler Clark at The Libertine Pub in Morro Bay, California.

Here are three things you need to know about prepping a barrel for aging beer.

This kolsch is less hoppy with a kiss of wheat, and the hops add a slightly tart spicy flavor.

Almanac Beer Company’s brewmaster, Jesse Friedman, is turning out sour beers that embrace diversity.

Here are the three beer bars that we explored in the “Love Handles” column in Issue 7 (June/July 2015).

By letting the natural environment do its thing with his beers, Tyler Clark at The Libertine Pub has found a way to inexorably connect his wild ales with their source.

With 300 days of sunshine per year, one of the largest concentrations of craft breweries in the United States, and the granddaddy of craft-beer festivals, Denver, Colorado, has a long history as a beer travel destination.

We tested 5 growlers and 1 mini-keg for their ability to maintain temperature and seal. Here are the results.

Here’s his sixer, filled with everything from an unhinged smoked bock to a clean gueuze and a resinous IPA for good measure.

L.A.’s Golden Road Brewing teamed up with HMSHost to create this unique, journey-enhancing beer that you can brew at home.

Here are 8 airport hot spots to order a cool beer and recover from the trauma of your intimate preflight pat-down.

APA adds a delicious twist to this updated classic.

There’s more comforting on a chilly fall day than a hot bowl of onion soup—especially when it’s laced with your favorite stout.

A darker, stronger version of Bavarian wheat beer. A crisp wheat flavor is balanced by a slight chocolate maltiness. A mild clove/banana flavor accents the spicy character of Tradition hops.

Raspberry lambic dressing adds a tart kick to this spinach salad.

The banana, clove, and vanilla aromas and flavors of a weizenbock give a boost to traditional banana bread.