The idea of intentionally introducing wild yeasts, bacteria and other known beer spoilers may seem crazy, but brewers from Belgium to Santa Rosa, Calif. are finding success and fans for their “bug beers.” Check out their tips for making your own.

In an excerpt from his book Wild Brews, Jeff Sparrow shares the secrets of where to taste American-brewed versions of lambics and other sour beers. Here’s a hint: Put on your traveling shoes – these special beers are often available only at the brewery.

Fuller, Smith & Turner isn’t a law firm – it’s one of London’s most respected brewers. Better known as simply Fuller’s, this venerable brewery turns out the benchmark classic for extra special bitters – Fuller’s ESB.

Kyle Hollingsworth is the keyboard player for the popular band String Cheese Incident. The band’s improvisational style has carried over into Hollingsworth’s other passion – brewing beer.

Using rocks heated over a fire to boil your wort is an ancient technique that can provide a whole new dimension to your beer – not the mention your brew day.

What happens when you brew a batch of beer without the aid of a hydrometer, thermometer, or even a clock? They did it in medieval times, so why not today?

When two old college friends get together for their annual brew day, they make it a family beer fest with games, grilling and big batches of beer brewed in cast iron kettles over an open fire.

In his latest book, Microbrewed Adventures, Charlie Papazian departs from the how-tos of brewing to take readers on a world tour of some of the people and places that have shaped the craft beer renaissance.

Just as you can’t cut a “normal” recipe in half and make a small beer, you can’t simply double or triple a recipe and make a big beer. Making wort for big beers requires focus.