From hoppy West Coast IPAs to tart Berliner Weisses — your complete guide to the craft beer revolution.
The most popular craft beer style in the world. Characterized by prominent hop flavour and aroma — ranging from citrusy and tropical (New England IPA) to piney and resinous (West Coast IPA). High bitterness is the hallmark.
Try: Dogfish Head 60 Minute, Tree House Julius, Pliny the Elder
Dark, roasty, and rich. Ranges from dry Irish stouts (Guinness) to chocolatey milk stouts to massive imperial stouts aged in bourbon barrels. Often features notes of coffee, dark chocolate, and molasses.
Try: Guinness Draught, Founders KBS, Left Hand Nitro Milk Stout
The historical predecessor to the stout. Slightly lighter in body with similar dark malt flavours — chocolate, caramel, and a hint of smoke. More approachable than many stouts, with less bitterness.
Try: Anchor Porter, Deschutes Black Butte, Fuller's London Porter
The fastest-growing craft beer style. Deliberately fermented to produce tartness — ranging from mildly tart Berliner Weisse to intensely sour Lambic and Gose. Often fruit-forward and highly refreshing.
Try: Cantillon Gueuze, Dogfish Head SeaQuench, Cascade Kriek
Belgian-inspired farmhouse ales originally brewed for agricultural workers. Highly carbonated, dry, and spicy with fruity yeast character. Perfect for warm weather and food pairing.
Try: Saison Dupont, Boulevard Tank 7, Allagash Saison
Brewed with a significant proportion of wheat malt, producing a hazy, light-bodied, refreshing beer. German Hefeweizen offers banana and clove notes; American wheat is cleaner and crisper.
Try: Weihenstephaner Hefeweissbier, Allagash White, Bell's Oberon
Balanced and approachable — malt-forward with caramel and toasted notes, balanced by moderate hop bitterness. The ideal gateway beer into the craft world for those transitioning from lager.
Try: Fat Tire Amber Ale, Tröegs Nugget Nectar, Bear Republic Racer 5
Craft pilsners and lagers are having a massive moment. Cold-fermented for a clean, crisp flavour. Czech-style pilsners offer floral hops; German helles are soft and malt-accented.
Try: Pilsner Urquell, Firestone Pivo Pils, Jack's Abby Hoponius Union
Big, bold, and built for sipping. Imperial IPAs pack double the hops; Imperial Stouts are rich and warming. Many are barrel-aged in bourbon, rye, or wine barrels for added complexity.
Try: Founders CBS, Goose Island Bourbon County, Russian River Pliny the Younger
Santa Rosa, California
Home of Pliny the Elder and Younger — two of the most celebrated IPAs in the world. Lines stretch around the block when Pliny the Younger drops each February.
Charlton, Massachusetts
The undisputed king of the Hazy IPA. Julius, Green, and Alter Ego consistently rank among the highest-rated beers in the world on Untappd and BeerAdvocate.
Brussels, Belgium
The world's most famous lambic brewery, operating since 1900. Their spontaneously fermented Gueuze and Kriek are benchmark sour ales — complex, acidic, and unforgettable.
Grand Rapids, Michigan
Famous for their big, bold barrel-aged stouts. KBS (Kentucky Breakfast Stout) is a cult classic — bourbon barrel-aged with chocolate and coffee, released each spring.
Amber ales and American lagers cut through the fat and complement the char. An IPA also works well with spicy toppings.
Dry Irish stouts are the classic oyster pairing. The roasty bitterness and mineral finish complement the briny sweetness perfectly.
Saisons pair beautifully with soft cheeses. Strong ales and aged cheddars are a classic match. Sour beers cut through rich, fatty cheeses.
Milk stouts and chocolate desserts are a match made in heaven. Fruit sours pair beautifully with cheesecake and berry desserts.