Bret Kollman Baker, cofounder and chief operations officer of Urban Artifact in Cincinnati, slices into the core of what goes into brewing the kind of fruited sour beer that keeps people coming back for more.

Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.

From fruit-focused Urban Artifact in Cincinnati, here’s a recipe for their “tropical American fruit tart” beer that we named one of our Best 20 Beers in 2022.

Flavor extracts and WONFs—additives “with other natural flavors”—could both have a place in the making of a great fruit beer, says Urban Artifact’s Bret Kollman Baker. But it helps to have a deft hand and clear communication with your supplier.

In this extended bonus clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains how to dial in acidity, sweetness, and a carefully managed fermentation for a fruit beer that excels.

A puree is not a puree is not a puree. In this clip from his video course, Urban Artifact cofounder and COO Bret Kollman Baker explains why it’s important to know exactly what you’re buying when you’re sourcing puree for a fruit beer.

We've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.

Tannins are a key part of what makes many great fruit beers taste like fruit—and it’s something you can easily adjust as a brewer.

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.

Pumpkin ale is a seasonal American tradition strong enough to smash even the most cynical pumpkin-spice fatigue. It’s also fun to make—and drink, and share—at home.

Our Bangkok-based executive editor selects top-of-mind picks and thoughts based on his travels in the past year.

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.

A lemonade- or key lime–inspired beer adds some zing to the brine for these peppery, slow-cooked wings.

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

So, pickle beers are happening. What’s the big dill?

On your next camping trip, just a half-cup of that tart fruit beer you brought along is enough to brighten this simple treat that’s perfect for an open fire.

This tropical-flavored fruit from un-tropical places has a funny name and great potential for brewing some unusual fruited beers.

From malt-forward bières de garde to New World hoppy takes dripping in fruits from the bine, the approaches are myriad and the influences widespread. But which do brewers themselves love? We asked five for their favorites.

Your favorite tart beer joins with cherries for a tangy compote, giving a bright lift to this hearty pâté.

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.

Here are those rarest of drinks—products of studious craftsmanship and persistent tinkering, balancing great character with great drinkability. Once again, here are the pinnacles of the craft.

Progressive alcohol legislation reform in combination with the national surge in craft-beer popularity has allowed Cincinnati’s impressive brewing DNA to be thrust into the spotlight.

Whatever its strength, whatever its story, and whatever its color—amber or gold?—festbier ought to be drinkable in quantity. Here we dissect the diverging styles to find out what makes a great (Oktober)festbier tick.