Beer Guide

Here’s F&W’s cheat sheet on the most exciting trends around all types of beer, plus the best bottles to buy now, the nation’s top beer bars and lessons from a top brewmaster.

Left to right: Cantillon Kriek, Stone Smoked Porter, Schneider & Sohn Edel-Weiss, Birrificio Italiano Fleurette

Piedmont’s Bold New Brewers

  • Teo Musso

    “I was a rebellious teen,“ says Piedmontese brewer Teo Musso. “And because my dad made wine, I started drinking beer.” Le Baladin, Musso’s pub, is a destination for beer fanatics.

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    Beer Brewer Teo Musso
  • Marco Marengo

    “We’re in a town where the idea of serving beer is absurd,” says Marco Marengo. That didn’t stop him and his partner from opening CitaBiunda, their brewpub in the town of Neive.

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    Beer Brewer Marco Marengo
  • Ricardo Franzosi

    “Our strength, as Italian brewers, is to stay linked to the terroir,“ says Riccardo Franzosi of Birrificio Montegioco.

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    Beer Brewer Ricardo Franzosi
  • Valter Louverier

    “My whole idea was to join the beer recipes of the Flemish region to the winemaking culture of Piedmont,” says LoverBeer’s Valter Louverier.

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    Beer Brewer Valter Louverier
  • Bold Beers in the Land of Barolo

Garrett Oliver’s Beer Guide
Expert Lessons

Tips from Brewmaster Garrett Oliver

There are beer experts, and then there’s Garrett Oliver. The Brooklyn Brewery brewmaster shares how he got started, how beer is made and tips on how to pair beer with spicy foods.

Beer Bar Guide
F&W Best List

America’s Best Beer Bars

Historic brews, micro bottlings and hyperlocal selections fill more than 15 of the country’s best bars for beer.

Canned Craft Bar Guide
Tasting Room

Awesome Canned Craft Beers

There are now more than 180 craft breweries putting their beer into cans. F&W’s Ray Isle selects his five favorite canned brews.


Beer Lexicon

Every beer is either an ale or a lager. Ales, fermented at warmer temperatures, grip the palate and leave a longer aftertaste. Lagers, fermented in cooler environments, are more restrained, with greater emphasis on toasted or sweet malt flavors.—David Lynch


  • Abbey ale—Strong, fruity, unctuous beer associated with Belgian Trappist monasteries. Made in traditional, dubbel and tripel varieties.
  • Pale ale—English-style bitter. Hoppy, medium-bodied, full of red fruit flavor and despite the name, typically bronze or even reddish. Most American versions are hoppier than British ones.
  • Porter—Dark-brown ale with chocolatey malt flavor and often a refreshing hop bitterness.
  • Stout—Porter’s bigger brother. A blackish-brown ale made with dark-roasted malts.
  • Wheat beer, Weizenbier, Witbier—Ale brewed with raw wheat along with barley. A light beer with peach and apple flavors, a yeasty aroma and a creamy head. Belgian versions have spices added.


  • Bock—Strong brown lager with a characteristic malty sweetness. A Doppelbock (“double bock”) is nearly twice as strong.
  • Pilsener—olden lager typified by a crisp, clean flavor and a floral, sometimes herbal, aroma.
  • Schwarzbier—“Black beer,” a chocolatey lager that looks like a stout but is lighter bodied, with a more bitter flavor.