Belgian beer recommendations for a hot, sticky day. (By Sarah Perry)

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

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

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

The daring beers of Russian River Brewing Company. (By Lessley Anderson)

Damn the world shortage of my favorite beer ingredient. (By Jordan Mackay)

Aging suds in oak casks comes back in style. (By Joshua M. Bernstein)

They both taste great. (By Jordan Mackay)

Bartenders mix creative tails with beer. (By Claudia Alarcon)

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

Who said heat calls for swill? (By Lessley Anderson and Roxanne Webber)

Our favorite condiments for your spreading, dipping, and dribbling pleasure. (By Regan Burns)

A lot of stuff you thought was vegan isn’t. (By Jason Horn)

Well fed and hung over at the 2008 Republican National Convention. (By James Norton)

Touring bourbon distilleries in Kentucky. (By Jane Goldman)