What’s your go-to brewery for IPA? What about for abbey-style ale, stout, or lager? You voted, we tallied—and here are your favorite breweries broken down by style.

The diversity of styles is one thing that makes craft beer great. Here are your favorite brewers in eight different craft beer niches. 2023 rank is noted in parentheses.

Which brewery makes the best saison? Who brews the best lagers? We asked, you voted. Here are the results.

An abundance of locally brewed craft beer and stunning outdoor recreation make Bend, Oregon, a sublime destination during any season of the year.

Since any general “top breweries” list will inevitably slant toward those that make IPAs, we asked about your favorite beers and brewers in these eight specific style categories.

From Twin Monkeys Beverage Systems, here is a walk-through of the key questions you need to ask before investing in a canning system for your brewery.

As a niche style, bière de garde doesn’t always medal at the Great American Beer Festival—but Munkle’s 5 Branches took home gold in 2018, then Echo’s Junebug did it again in 2019. Here, the head brewers from both breweries sketch out the blueprints.

Inner Voice strives for freshness—both in the flavor expression of their classic and progressive beers, and in the experience of their light and welcoming taproom.

This Atlanta brewery produces an array of lagers that explore the flavors of Noble hops, while also pushing for focused expression in their Belgian-style beers.

While Atlanta’s Three Taverns started as a brewery focused on Belgian styles, they’ve taken that same fearless approach to ingredients and processes, along with a determination to make balanced and drinkable beers, and they’ve applied those principles to everything from new-school pils to hazy IPA.

Making viscous and luxurious dessert stouts is hard enough on systems designed for high-gravity beers, but Jon Shari of Little Cottage takes the challenge one step further, brewing his sought-after mega stouts on a nano scale.

Ryan Joy, head brewer at Sweetwater’s operation in Fort Collins, Colorado, details the process of dialing in Alpine Nelson, Alpine Duet, and Green Flash West Coast IPA as their company takes over the brewing of these influential brands.

Maximum flavor in fruit and other ingredients is what consumers have grown to expect from Wiley Roots, and they’ve built an atypical process for building intense but rounded flavor in fruit beers as well as bigger barrel-aged stouts.

Opening at the start of the pandemic took Wild East in a different direction than they’d originally planned. Yet focusing on decocted Czech-style lagers and accessible mixed-fermentation beers—along with West coast–style IPA—has earned them loyal fans.

In beer circles these days, ask about a "pastry beer" and get ready to receive an earful. It's a style that's not actually a style and includes beers that either don't contain pastry ingredients or mimic pastry. Still, there's no denying the popularity.

To celebrate the Girl Scouts of the USA, here is a collection of editors' picks for cookie-and-beer pairings and suggestions we compiled from around the web.

Hard seltzers and similar flavored beverages have never been so popular. It’s worth taking a clear-eyed look at the processes and flavorings upon which they rely. Randy Mosher takes us behind the curtain.

One of the world’s most interesting fermented drinks is well within the homebrewing wheelhouse. Drew Beechum breaks it down, from SCOBY-hunting to flavors and alcohol-boosting. Have you checked your chakras lately?

Oakland, California’s Ghost Town made a splash in 2021 and 2022, winning back-to-back GABF gold medals for their Nose Goblin Imperial IPA, along with notable 2022 medals in the strong pale ale and India pale lager categories. One of their secrets, of course, is hop quality—but the qualities that head brewer Justin Burdt seeks out aren’t exactly the ones you might think.

Recorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Matt Brynildson of Firestone Walker, Sean Lawson of Lawson’s Finest, and Ben Edmunds of Breakside explores how each are defining and brewing compelling and modern interpretations of West Coast IPA.

Recorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Vinnie Cilurzo of Russian River, Cory King of Side Project, and Nick Gislason of Hanabi Lager is a deep dive into the most effective ways to blend beer and wine grape fermentations for compelling beers.

Recorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Henry Nguyen of Monkish, J.C. Tetreault of Trillium, and Neil Fisher of Weldwerks explores their evolving approaches to brewing hazy IPAs.

The scientist behind storied varieties such as Nelson Sauvin and up-and-comers like Nectaron shares insights into the process of developing impactful hops.

Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.

From the famously soft water to whole-cone hops and extraordinarily long maturation, the brewmaster at Budvar delights in all the details that shape one of Czechia’s most popular beers.

From high-gravity brewing to pushing new techniques in quick-soured fruit beer, Monday Night brewmaster Peter Kiley isn’t afraid to tackle difficult projects that make life easier on his team of brewers—as long as quality remains the number-one focus.

This Nashville brewery strives for big flavor, but their process of testing assumptions and finding more authentic ways of making popular styles leads to crowd-favorite beers that critics can love.

One of the world’s most cherished hop-growing regions had a rough growing season last year—but there are plenty of reasons to be optimistic, and there is more to Czech hops than Saaz.

In this follow-up to episode 286, the gang—Vinnie Cilurzo, Evan Price, and Kelsey McNair—is back together to answer and discuss your questions spurred by one of the most popular episodes in the history of the Craft Beer & Brewing Podcast.

At Dva Kohouti in Prague, Lukáš Tomsa and his team are raising the importance of proper service while balancing traditional lagers with modern ales.