From Norman cidre bouche and German apfelwein to English scrumpy and New England cider, there’s a cider for every palate. Learn to think like a cidermaker and turn apples into delicious elixirs in this overview of traditional cider methods.

Most store-bought apple juice is made from culinary apples that lack the complexity we want for the most interesting hard ciders. Fortunately, there are tools and techniques we can use to transform these plain sources into delicious outcomes.

Classic witbier is popular in Belgium and in many American taprooms, but it’s easy to forget that it was almost lost for good. Its survival can be credited to one man, and its story is one of Europe’s first craft brewer and of the biggest brewery in the world.

Think of milkshake IPA, and you might think craft beer has gone too far or that it’s an abomination. But it doesn’t have to be! By adding a low level of sweetess, fruit acids in milkshake IPA are slightly offset, allowing fruit and hope flavors to shine through.

Hop growers in Kent and Suffolk refer to hop fields as hop gardens. Those in Herefordshire and Worcestershire call them hop yards. No matter what you call the fields, British hops all benefit from the same maritime climate and terroir.