Our Winter 2026 issue celebrates the beers, brewers, and ingredients shaping craft beer today. At the heart of this issue is our annual Best in Beer 2026, featuring the year's standout beers and breweries, Editors' Picks, Critics' Lists, and Readers' Choice favorites. Beyond the awards, explore the unexpected flavors of flowers, tea, and grapes, new discoveries in yeast science, and creative brewing techniques, with practical insights and 15 recipes to inspire your next brew day.
In this issue, we explore:
The Best in Beer 2026:Discover the top beers, breweries, styles, and beer cities that defined the year—plus Critics’ Lists and Readers’ Choice winners.
Flower Power: Explore how floral ingredients can bring surprising aromas, flavors, and complexity to beer.
In Service of Tea: Learn how brewers are incorporating unique teas into their recipes and fine-tuning their flavors.
Bière de Vigne: Discover the history and craftsmanship behind Cantillon’s celebrated grape lambics.
Jumping in Yeast First: See what happens when brewers build a beer around a unique yeast strain rather than starting with a traditional style.
The Wild Family Tree: Explore how genetic research is changing our understanding of yeast and its origins.
Style School: Master the fundamentals of Suffolk Farmhouse Ale and West Coast Pilsner with in-depth style guides.
Ask the Pros:Expert brewers break down iconic beers—Pilot Late Czech Out and New Holland Dragon’s Milk.
