Beers

No banana, no clove: American Wheat Beer puts fresh grain, clean fermentation and lively hops in the spotlight.

Not every Kriek is sweet. Belgium’s cherry beers range from intensely sour, oak-aged Lambics to softer fruity styles.

Forget ordinary sour beer: Belgian Lambic develops through wild fermentation, oak ageing and the extraordinary craft of Gueuze blending.

No cream, no milk, just American brewing ingenuity. How did Cream Ale become such a crisp, refreshing beer?

Monks, Munich malt and centuries of brewing tradition shaped Doppelbock, Germany’s rich, powerful lager with surprising elegance.

What makes Bière de Garde different from Saison? Explore northern France’s malt-rich, cellar-matured beers and their finest producers.

More aroma or more bitterness? Compare dry hopping and hop stands, from extraction temperatures to hop creep and flavour.

Double IPA pushed American brewing beyond balance, turning hops, alcohol and dry hopping into a defining craft-beer language.

Gueuze blends young and aged lambic into a dry, sparkling beer of citrus, hay, leather, oak and wild complexity

Best Bitter balances biscuit malt, earthy hops, gentle fruit and low carbonation in one of Britain’s great session ales