Brewed amid its namesake evergreen-clad peaks in Bend, Oregon, Deschutes Black Butte is a porter made with a rainbow of malts and with just a hint of zingy hop bitterness to prop it all up.
Current Issue
Beer
Ommegang's seasonal triple beer, Art of Darkness, is a beverage worth celebrating.
Our beer of the moment is the newly-released Imperial IPA Rhizing Bines, the result of Dogfish Head's second partnership with Sierra Nevada.
Made with smoked wheat malt and a heap of hops, Professor Fritz Briem Grodziskie beer is the perfect complement to sausages and barbecue. Woodsy with a sour twang backed by a bitter jolt, his version is one lip-smacking brew.
The Snakebite—equal parts hard cider and stout—is a popular drink in the UK, where it's usually made with Guinness.
From a refreshing, low-alcohol Kölsch to a bracing Scandinavian smoked ale, these six microbrews each feature festive, Halloween inspired labels, and many of them pair surprisingly well with chocolate and other candies.
Belgium is retuning to its brewing roots, with a reinvigorated interest in local artisanal beer.
Eight great Belgian restaurants making the most of the artisanal brewing renaissance.
Joshua Bernstein finds a treasure trove of over 300 different Quebec-brewed beers at an innocuous-looking convenience store on Rue Rachel.
A balance of toasty, malty richness and oceanic brine, real oyster stout is a singularly delectable style of beer.
Home of the original pilsner, the Czech Republic has a deep and abiding relationship with beer, downing the world's highest volumes of the drink per capita.
Unlike intense, hop-heavy beers brewed with the dried flower, fresh-hop beer captures the cones' delicate essence
Tart, puckery, and complex, lambics pair beautifully with fruity, rich foods.
A crisp, refreshing pilsner is the perfect complement to a wide variety of foods, from complex spices to simple, sweet desserts.
