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If craft beers seem to be everywhere these days, there's good reason: Sales jumped 20 percent in 2013. To stand out in an increasingly crowded field, many brewers are pushing the flavor frontiers.

The spike in demand for small-batch beers has infused new life into small, family-owned hop farms that were teetering on the edge of bankruptcy.

Westvleteren 12, a Belgian beer often called the best in the world, officially hits U.S. store shelves for the first time Wednesday. But fans of the beer may want to act quickly: The Trappist monks who brew it are only selling enough overseas to raise money to pay for a new roof and other renovations.

Hot or cold, in a soda, hot toddy or beer — people are finding all sorts of ways to imbibe cascara. It's a caffeinated, tea-like drink with a fruity flavor made from dried coffee cherries.

When a brewery made a beer made from recycled water, at least one headline asked, "Would You Drink It?" After trying it, San Diego Mayor Kevin Faulconer declared the Full Circle Pale Ale "fantastic."

A handful U.S. craft brewers are reviving an age-old way of making beer that was practically unthinkable a decade ago. Welcome to the wacky world of Brett, a local yeast that can impart funky flavors.

Coffee aficionados say the simple, syringe-like device makes exceptional espresso and allows for countless variations on the perfect cup. Not surprising, given that its inventor is a serial tinkerer.

You'd think the British would have their tea down by now. But The Telegraph says most brew their tea incorrectly, letting it steep for just two minutes instead of at least five.

It took more than a billion years of evolution to yield the biology behind a beer. Here, we bring you a video celebration of the science in a cold one.

Stephen Wing is a poet based in Atlanta. His recently-released book - “Wild Atlanta: Greenspaces and Preserves of ‘The City in the Forest” - features poems about nearly two-dozen protected wild places around Metro Atlanta. He comes to Chattanooga on Tuesday, October 10th.