In the last decade, America has transformed into a sudsy wonderland where nearly everyone has a local brewery within 10 miles—and most of them are damn good. But if you're new to this barley-based utopia, it can be difficult to navigate the ever-growing tap lists. So we offer 50 of our favorite American brews to guide your beery adventures.
It doesn't matter how many new hazy, quadrupel dry hopped, fruit bomb IPAs come out, it's near impossible to . A beer, it's worth noting, pulls waves of flavor from a single hop variety.
stands out from it's delicious and hazy peers with a spicy earthy edge to the giant hop character that's heavy on tropical fruit.
St. Paul, Minnesota
has been gracing shelves since 1986 but remains unmatched as an example of blending American and English pale ale sensibilities. Packed in a highly drinkable 5.2 percent ABV package it gently layers malts and hops from both beer superpowers.
is a hybrid of three perfect summer beer styles: the kolsch, gose, and Berliner weiss. Though the pieces are German in heritage, the blending of a hoppy, salty, and sour style is distinctly American.
Asheville, North Carolina
There's a lot of delicious packed . The chocolate-tinged dark sour is aged in bourbon barrels for nine months and receives a massive dose of whole Michigan cherries at 1.5 pounds per gallon.
If you don't have the time or money to visit Bavaria, is the next best thing. Modeled after Bavaria's finest—and fresher than anything shipped across an ocean—this hefeweizen releases banana, vanilla, and clove spice as it rolls across your tongue.
is practically a universal food pairing for it's balanced—not really hoppy, not really sweet—flavor. But sipped by itself, it reveals an impressive depth of character.
Brooklyn, New York
Grimm distinguishes itself among the recent onslaught of hazy IPAs for its yeast-driven character. The brewery uses yeast strains that in addition to converting sugar to alcohol, modifies the hop oils to create softer, juicier flavors. of their fine lineup.
Fort Collins, Colorado
hails from one of the country's oldest sour and barrel-aging programs, and amazingly combines the fruit flavors of a raspberry lemonade, with the vanilla and toast of a barrel, and the earthy funk of sour yeast.
: crazier than it looks or sounds, but in a great way. It's a reasonable 5.5 percent ABV, but the aroma jumps out of your glass with mango and guava and the wonderfully tart flavor amplifies that fruit with its acidic pop.
Atlantic Highlands, New Jersey
Yes, it's so delightful and refreshing you'll want to drink it on a boat. You'll also want to drink it in your backyard, on your couch, at the beach, and really anyplace there's sunlight and thirst. is a hybrid of the thirst-quenching German kolsch style and hop-soaked American pale ale.
Hudson, New York
The brew team behind Suarez Family's lager beer are wizards. They have to be, as no other brewery can seem to coax so much subtle flavor out of what are often simple, crowd-pleasing styles like, with , the German pilsner.
Holy Mountain knows how to get weird, splicing styles, mi yeasts, and creating beers you didn't know could exist. is a session-strength Belgian-style farmhouse ale brewed with a helping of raw yeast, a blended yeast, a wild secondary fermentation, and four months in oak. It all works, and it tastes amazing.
Cedar Rapids, Iowa
Modeled on a lower-alcohol version of the English brown, for how utterly smooth (and delicious) it drinks. You'll want another. And then just one more.
Burlington and Bellingham, Washington
A master of highly-drinkable European styles, Chuckanut has outside its hometown of Cologne, Germany. This blonde ale is bright and refreshing, but holds nuanced layers of fruit, spice, and even mineral water.
This is probably the best beer you'll enjoy from a twist-off can, but don't let that distract you from (a dark, strong lager) aged in bourbon barrels. It holds every dark beer flavor, save for the roast of a stout, in its little package.
The Bruery's famous Black Tuesday imperial stout is indisputably amazing. But is yet another step up, adding cocoa nibs and coffee to the massive 19 percent ABV stout.
This is the epitome of artful restraint that separates truly great beers from simply rich, loud beers. SaisonHands is brewed with a blend of barley, rye, oats, and wheat, classic American hops, and light touch of wild yeast. This surprisingly light 4.8 percent ABV beer balances the varied flavors like a high-wire artist juggling bowling pins while performing long division as they cross Niagara Falls.
San Marcos, California
Why don't more brewers make imperial brown ales? That's the only logical question after tasting fortified with chocolate and coffee.
Toppling Goliath has a bit ironically become one of the midwest's heavy hitters for bold American IPAs and stout. , a love song to the Citra variety of hops, is their best beer that's not near impossible to get your hands on, but might be better than the rarities anyways.
Santa Rosa, California
Black as a moonless night, but smooth with a crisp finish and best order by the pitcher, not the pint. The deep, dark and roasty flavors would indicate a stronger, richer beer. But is a reasonable 5 percent ABV.
A fledgling brewery in Wyoming has the gall to claim their IPA is, without a doubt, the world's finest. It's clearly crazy talk, but is actually among the most-awarded IPAs of the last five years and absolutely one of the best hoppy beers you'll ever taste.
Asheville, North Carolina
It's difficult to make a stand-out stout without sending it away to age in a bourbon barrel (not that there's anything wrong with that). But , a 10 percent ABV beer you should definitely not enjoy with breakfast, the tastiest marriage of beer and coffee we've encountered in any style.
, stay with us on this one. We've actually tried a lot of pickle beers, and the frighteningly creative team at Marz has a masterpiece on its hands. It's doesn't just taste like a brined cucumber, this delightfully sour and spicy beer infused with dill feels like the experience of enjoying a great farmer's market pickle.
Brooklyn, New York
that's so good it's available—thankfully—all 12 months. It's wonderfully fruity without being sweet, and impressively uses no fruit. The flavor comes from an expert addition of lactic acid-generating bacteria (tastier than it sounds) and a complement of floral American hops.
One of the most consistently perfect beers ever brewed on American soil, makes a good case that it's better than any wheat from its spiritual motherland.
New Glarus, Wisconsin
After IPAs, tart, quick-fermenting sours like the are the next style to boom. This Wisconsin ale is among the finest, brimming with bright, zesty flavors over a light, refreshing body.
Santa Rosa, California
You've probably heard of Russian River for its world-class Pliny the Younger, or palate-bending sours, but the is California brewery's hidden gem. A marvel for its subtly layered yeast, barley, and hop flavors, STS is European-influenced but hopped like an American pale ale.
By including , we're not saying it's a better beer than The Alchemist's awe-inspiring Heady Topper—we just like it better. Focal is punchier and brighter to Heady's rolling waves of hops. We recommend trying both if possible.
The hazy pale ale is a recent, but thriving trend, yet few can approach the rippingly delicious from Three Floyds. Impressively, the Indiana brewer uses a single hop variety, the juicy and biting Citra, in this masterpiece.