In this excerpt from Modern Lager Beer, a new release from Brewers Publications, the authors discuss coming trends, ingredients, and processes in the world of lager brewing.

Traditional Piwo Grodziskie is a highly carbonated, light-bodied, oak-smoked session wheat ale, which in its homeland is considered “the pride of Polish brewing.”

Craft brewers are treading on turf that used to belong to the big national brewers. It's not unusual to step into a taproom today and see several lighter lager styles on the menu.

Pastry stouts, if unbalanced, can be cloyingly sweet; yet, if they are done with finesse and creativity, they can be sublimely delicious.

The trick to making lager is that there are no tricks. There are only techniques rooted in tradition and history, record keeping, and attempts at repeatability.

Pumpkin beers can often still be found in tasting rooms, brewpubs, and liquor stores well into the new year, endeavoring to stretch the Halloween and Thanksgiving seasons.

It"s rare that one can trace a beer style to a single place and time, much less to a single person. In the case of Cold IPA, however, we can do just that.

Craft non-alcohol beer was scarcely a category five years ago. Now it's a hot commodity, propelling the once-moribund NA beer segment to grow 31.7%.