A scientist-brewer cooks up a beer that has prehistoric roots. (By Miriam Wolf)

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing. (By Stephanie V.W. Lucianovic)

CHOW rates this year’s winter warmers. (By Kurt Wolff)

This week’s mission: low-cal craft beer and baked beans for barbecue. (By James Norton)

Refreshing 2007 brews for summer. (By Kurt Wolff)

Holiday brews cheer the American beer market. (By Heather Shouse)

Craft brewers see sense in cans. (By Kurt Wolff)

Decoding the world’s most acclaimed (and confusing) brews. (By Roxanne Webber)

Beer geeks revel in weird, funky wild ales. (By Lessley Anderson)

Expand your beer horizon with these crisp, fresh quaffs with funny names. (By Lessley Anderson)

Norwegian craft brewing takes off. (By Roxanne Webber)

A delicious Colorado microbrew. (By Roxanne Webber)

On tap right now: The first beer made from ingredients that have been in space. (By Miriam Wolf)

Remember, remember the fifth of November with Treacle Toffee, Yorkshire Parkin, and other British specialties. (By Kara Zuaro)