Craft breweries are experimenting with old techniques and new styles to create even better classes of cold ones.
Adding real fruit (often mango, pineapple, or grapefruit) during the brewing process gives dimension to these beers.
Our Pick: Ballast Point Pineapple Sculpin
Oak-aged beers have evolved from intense stouts into subtler ales that are tart and refreshing.
Our Pick: Perennial Foeder Saison
East Coast IPAs
These ales are blasted with citrusy hop flavor and aroma, and they’re less bitter than traditional American IPAs.
Our Pick: Ithaca Flower Power India Pale Ale
Carbonating with nitrogen instead of CO2 scales back the bubbles for a silky, creamy texture. Today’s nitros include porters, ales, and IPAs.
Our Pick: Samuel Adams Nitro White Ale