Some of the best sour beers in the world are created by master blenders instead of master brewers. And yet you can’t take some classes and suddenly become an expert blender.

Brewers often fall silent when asked for advice on blending, not so much because they aren’t willing to share ideas, but because it’s so difficult to get started.

This pale, top-fermented, unfiltered, effervescent, fairly low-alcohol, mildly tart, and slightly smoky wheat beer was all the rage in the city of Jena in 1800s Germany.

Today, bière de Mars is most closely associated with the city of Strasbourg and environs, in the French region of Alsace, where it is a regular part of breweries’ seasonal portfolios.

A dozen brewers from four continents assembled at a small brewery near Talagante in the Santiago Metropolitan Region of Chile to brew a “doppelbock-like” version of altbier.

The author and companions at the Portsmouth Brewery set out to replicate an ancient Egyptian brew using some concessions to modern tastes and equipment.