From the Belgian lowlands to the Georgian highlands, from fruit-fermented frontiers to the quiet magic of beer and food, the Winter 2025 issue dives deep into the flavors, stories, and science shaping today’s most compelling beers.
In this issue, we explore:
The Best in Beer 2025: Discover the top beers, breweries, styles, and beer cities that defined the year—plus Critics’ Lists and Readers’ Choice winners.
Beer, Food, Science, Magic: Randy Mosher unpacks the flavor chemistry behind great pairings—and how to make your next dinner unforgettable.
Fruit & Beer’s Fuzzy Frontiers: From stillness and bubble control to wine-like hybrids and age-old orchard traditions, explore a new generation of fruit-driven, mixed-culture brewing.
Brewing the World’s Heritage: Travel from the Caucasus to the Baltic coast with deeply rooted, living traditions.
Ask the Pros: Expert brewers break down iconic beers—including Rochefort 10 and Cloudburst’s Peaked in High School IPA.
Make Your Best: Level up your recipes with step-by-step guides to Amber Rye Ale and Scottish-Style Heavy.
Gearhead: The Brewery Lab: Tools, techniques, and testing gear that sharpen your beer’s precision.
