Milkshake IPA is a hazy, fruit-forward ale brewed with lactose for sweetness and a thick, creamy body. It’s the craft beer style that looks like dessert, drinks like a smoothie, and divides beer nerds straight down the middle. Love it or hate it, there’s nothing else quite like it. If you’ve ever picked up a […]
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Black IPA is a dark, hop-forward ale that combines roasted malt character with aggressive hop bitterness and aroma. It looks like a stout, drinks like an IPA, and confuses first-timers every time. Despite the color, the roast takes a back seat—hops are what this style is all about. It’s a contradiction in a glass. Dark
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Some links in this article are affiliate links. If you buy through them, we may earn a small commission at no extra cost to you. We only recommend products we’d genuinely put in our own fridge. Non-alcoholic beer is beer brewed with little to no alcohol — typically 0.5% ABV or less in the United
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Sour beer is exactly what it sounds like — a beer that’s been intentionally made tart or acidic, using bacteria or wild yeast during fermentation. The sourness can range from a gentle lemon-like brightness in a Berliner Weisse to the face-scrunching funk of an aged Belgian Lambic. It’s one of craft beer’s most polarizing styles
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Wheat beer is a style brewed with a significant portion of wheat alongside barley — usually 30% to 70% of the grain bill. That extra wheat gives it a fluffy, pillowy mouthfeel, a naturally hazy appearance, and flavors that range from banana and clove in a German Hefeweizen to citrus and coriander in a Belgian
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German Bock beer is a strong, malt-forward lager originating in the town of Einbeck in the 14th century — rich, warming, and built to be sipped rather than chugged. The Bock family spans a range from the pale, springtime Maibock to the intensely rich Doppelbock, with ABV running from 6.3% up to 14% for Eisbock.
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Weizenbock is a strong German wheat beer — hefeweizen brewed to a much higher alcohol level. The same Bavarian yeast brings banana and clove, but with ABV typically running 7–9%, the body is richer, the malt is fuller, and there’s a warming quality that lifts it well above its sessionable cousin. It’s one of the
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Altbier is a dark amber German ale brewed in Düsseldorf that predates the lager revolution — fermented with ale yeast, then cold-conditioned like a lager for a uniquely clean, bitter finish. It pours a deep copper-brown color with a tight white head, and delivers rich malt flavors balanced by a firm, distinctive bitterness. ABV runs
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German Pilsner is a pale, dry lager brewed with noble German hops — Hallertau, Tettnang, or Saaz — that gives it a distinctive floral, herbal bitterness and a clean, crisp finish. Drier and more hop-forward than its Czech cousin, German Pils pours pale straw to golden with ABV ranging from 4.4–5.2%. It’s the most widely
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Märzen beer is a smooth, malt-forward amber lager brewed in spring and cold-lagered through summer before being unveiled at Oktoberfest in the fall. It pours a clear copper-amber color with rich toasty malt flavors, low bitterness, and a clean dry finish. ABV typically runs 5.8–6.3%. Every September, Munich fills up with millions of visitors, enormous
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