Lagers + Sours (June-July 2019)

In each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.

Leave understatement to the lagers. These big, estery wheats celebrate the fine flavors of rich fermentation.

Want to change up your wheat-beer game? Here's John Mallett, director of brewing operations at Bell’s in Kalamazoo, Michigan, on forging a deeper relationship with this versatile ingredient—and how it can improve your next recipe.

Here are five imperial stouts that combine indulgent sweetness with chocolate and roast balance, managing that elusive “drinkability” despite big, bold, lush flavors.

The Brewers Association's 2018 numbers show that craft beer is still growing, but also that growth has slowed considerably. The strongest growth is coming from newer breweries. Meanwhile more drinkers are getting their beer directly from the source.

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.

Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.

Light American lager is the hardest “nothing of a beer” you will ever make. Here is a simplified version.

Whether you’re using fresh oysters, oyster shells, or powdered oysters, the perfect oyster stout offers a balance between roast and brine.