Jim Dorsch is still in a Belgian state of mind, but now it’s getting darker!

Go ahead and laugh, but ice, ice baby may be the secret to a great brew. Amahl Turczyn looks at “ice” bock.

Amahl Turczyn looks at the ins and outs of a great beer competition.

Lagers may have ruled the Germanic tribes, but ales still had a loyal, if sometimes illicit following. Randy Mosher sniffs out the most interesting lost beers of the continent.

The founding fathers faced hardships of many types. Along the way, they made beer to quench their thirst, bolster their courage and inspire their souls. Still, the ingredients they used will surprise you.

Although much abused by modern-day dilutions, America’s most famous style has noble and tasty origins. Jeff Renner’s exhaustive review tells it like it used to be.

The words on an 18th century German brewmaster guide author and translator Peter Brancato through the recreation of this classic.

Before hops, gruit was used to balance the sweetness of malt. Now modern brewers are following suit as a druid-like Tony Forder shows.

This Scots classic enjoys a minor commercial revival that may even bring it to your local store. Find out how it’s made and how to make your own.

Keith Thomas has personally cultured yeast from beers bottled more than 100 years ago, but that’s not the end of his old beer sleuthing. Check it out as he tells how and where to hunt for historic brews.