The Expanding Maltiverse (Spring 2025)

From our Love Handles files on the world’s top beer bars: In central Prague, this pub is dedicated to perfect pours while offering a discriminating selection of Czech lagers and more.

Over the years, this recipe has gotten a bit darker and a bit lighter in body, but the goal is the same: to shape an IPA that is distinct from stylistic “neighbors” such as American brown ale.

From our Love Handles files on the world's top beer bars: In Brisbane, Australia, this beer café and bottle shop offers Belgian-inspired fare and atmosphere with a wide range of locally focused drafts, cans, and bottles.

John Laffler, cofounder of Chicago’s Off Color Brewing, shares this recipe for their chicha-inspired ale brewed with purple corn and Schinus molle berries, aka pink peppercorns.

Forget the chewing and the spitting. The Americas’ most important indigenous beer is alive and well today, connecting old traditions with curious drinkers.

From owner and head brewer Rich Nuñez at Radicle Effect Brewerks in Rock Island, Illinois, here’s a homebrew-scale recipe for the local cult favorite they release only twice per year—four kegs, and it’s done.

Roast us for it, if you must, but we won’t mince words: Garlic beer could be a breath of fresh air.

Using information provided by brewers Stefanie and Helmut Bayer, we’ve pieced together a homebrew-scale recipe for the Franconian country lager at Brauerei-Gasthof Bayer in Theinheim.

In Bavaria’s lager-loving Franconian region, the Bayer family’s Theinheim Landbier is integral to their tradition of local hospitality.

From Accra’s Heritage Brewing, Ghana’s first modern brewpub, comes this recipe for their flagship lager—technically an ale, but cleanly fermented—featuring local maize and cassava as the bulk of its fermentables.

It’s not always a simple process, but independent brewers in Ghana are favoring locally grown starches such as rice and cassava over imported malt, forging an identity for Ghanaian craft—oh, and they’re winning international medals for the beer.

Brewing a helles is a worthy challenge. If your process is consistent and your ingredients fresh, you can make this beer sing on command.

When it comes to building your malt bill, go smarter, not harder. Here are some key insights from two award-winning brewers on purposeful malt choices that can elevate beers, not muddle them.

Seattle’s Floodland Brewing may be hyper-focused on saison, but its founder’s broad love of beer inspired this collection of favorites that span modern interpretations of lager, pale ale, cask ale, and—of course—saison.

With a gluten-free grist of 100 percent rice malt, this homebrew recipe comes from Jim Eckert, the rice-malting pioneer who founded Eckert Malting & Brewing in Chico, California.

New research points toward much greater potential for rice malt in brewing—with varieties that provide color, character, and brewing specs that aren’t so different from barley.

In centuries past, much of European brewing happened on the farm—and the choice of what to brew was as pragmatic as what to grow. With insights that could inform your next farmhouse ale, Lars Marius Garshol shares some truths about what those farmer-brewers planted, malted, and put into their beers.

Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.

This award-winning Northwest IPA is a flagship for Von Ebert in Portland, Oregon, with a berry-forward hop flavor driven by lots of Mosaic, plus Simcoe and Strata in the dry hop.

One of the best-loved IPAs in Portland, Oregon, is the product of careful evolution and the intentional embrace of particular hop flavors. Here, Von Ebert brewmaster Sam Pecoraro shares the beer’s inner workings.

From our Love Handles files on the world’s great beer bars: This popular pub in Atlanta’s Little Five Points welcomes all comers with inventive food, 60 taps, and a bar program twice nominated for a James Beard award.

From Barrique Brewing & Blending in Nashville, Tennessee, head brewer Spencer Longhurst shares this recipe from an Anchor Steam–inspired collab brewed with their friends at Von Trapp in Stowe, Vermont.

A type of beer peculiar to American history has managed to survive, if not always thrive, as this New World style steams into its third century.

Magnanimous Brewing in Tampa has built a strong local following for its big-flavored beers, including its barrel-aged imperial stouts. Here, founder and brewer Mike Lukacina shares some thoughts behind their ever-evolving base stout meant for aging in whiskey casks.

From sessionable milk stout to silky barrel-aged sippers, here are five brewer favorites certain to satisfy.

Innovation in the fermentation space shows no sign of slowing, as today’s yeast suppliers continue to expand the brewing world’s access to novel and functional yeast varieties—and delivered in better shape than ever before. Here’s a handful of yeast-related developments piquing our interest.

The team at Revolution in Chicago blends two threads of barrel-aged barleywine to produce their heralded Straight Jacket. Here’s a recipe for one of those threads, plus all the info you need to make the other one—or to make an unblended version.

The world’s best oak-aged beers begin with careful hot-side considerations. Here’s how some of today’s leading brewers design stouts and barleywines to maximize success inside the barrel, and beyond.

From award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.

Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.

From chomping on grains to hot steeps and running the grains through an espresso machine, Randy Mosher offers some simple tips and tricks to better evaluate your malt—and to improve your flavor imagination.