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Brewing has returned to the massive Pabst complex with Pabst Milwaukee Brewery, a microbrewery and restaurant, in a 144-year-old building that once served as a pub for Pabst employees.

The sprawling metro Detroit area and its westerly cousin, Grand Rapids, lie at the center of Michigan’s evolving beer frontier. In 2012, there were less than 100 breweries and brewpubs statewide; in 2017, there will be well over 300 and counting.

When Greg Parker took over in 2007, Iron Horse produced about 500 barrels per year. Today, they make more than that in a month.

Reuben’s Brews, which already maintains three locations in Seattle, is growing again. In December it adds an even larger 30-barrel production facility with a bright new taproom.

Taking a cue from resourceful homebrewers in the past, Jester King Brewery tries replacing hops with the bitter fruit of the wafer ash tree.

While many brewers chase experimental hop strains, sequence yeast, and use technology to dial in new recipes, a handful of others are looking to the past for inspiration, hoping that ancient ales will excite a new generation of drinkers.

As the locavore movement spreads, breweries are working with regional farms or growing their own ingredients to make beer with a sense of place.

From seasoned pros starting highly anticipated new projects to industry newcomers nailing classic styles in small towns, we profile 34 of the best new breweries to open their doors in 2016.

In Seoul, it seems like you can’t walk a block without the words “craft beer,” in English and Korean, glaring out at you from a window or doorframe. Flavorful, hoppier beers—especially IPAs—are becoming the trendy thing to drink in the capital of this nation of very heavy drinkers.

What sets Ohio-based brewery Fat Head’s apart from its peers is its winning streak at the Great American Beer Festival and the World Beer Cup. Since the original brewery opened, it has collected 25 medals between the two competitions across a wide range of styles.

At Southern Prohibition in Hattiesburg, Miss., brewmaster Ben Green is helping to build a new beer culture, oriented around bold flavors in everything from hoppy ales to barrel-aged sours.

Located in a tiny town in rural Oregon, Steens Mountain Brewing is one of the state’s smallest breweries. Most of its beers are brewed with hops owner Richard Roy has discovered in the wild.

Despite cultivating one of the most dynamic culinary scenes in the Americas for the past decade, Lima has always lagged behind in terms of beer. Today, however, Peru’s brewing revolution is firmly underway in its capital city.

Central Provisions chef and co-owner Christopher D. Gould pairs three beers with smoked heirloom carrots sautéed to order in brown butter with fresh thyme, alderwood-smoked sea salt and chives.

Mark and Leslie Henderson founded Lazy Magnolia to bring better beer to their home state. Although Mississippi now has 10 breweries statewide, theirs was the first packaging brewery to carry the torch for craft brewing, and did so for seven years under previously restrictive state regulations.

A Harvard biological anthropology major turned law school grad, Bailey Spaulding and friend Robyn Virball assembled thousands of pounds of stainless steel equipment into a brewhouse. Jackalope has since become a cornerstone of Nashville’s burgeoning craft beer scene.

Buoyed by the meteoric rise of Not Your Father’s Root Beer, 2015 has undoubtedly brought us the Summer of Botanical Beer. But where will it all end? Or will it?

In Chinese-style hot pot (similar to Japanese shabu shabu or Mongolian hot pot) piping hot broth in a communal cooking vessel is used to cook vegetables, meats and seafood with the goal of sharing ideas and flavors with friends and family around the table.

Beers like Lovecraft Honey Ale, Dawn of the Red and Festus Rotgut exemplify a recent trend among breweries: using branding to reach fans of pop culture subgroups.

From revisiting—and reinventing—historic styles to brewing for a cause, it was a year for innovative brewery openings. Here we profile 28 newcomers.

This massively honeyed beer was inspired by the intensely spicy flavors of tupelo honey. The idea was to build a big wheat beer that smelled like a clovey Hefeweizen.

Jim McCabe founded the Milwaukee Ale House in 1997, after getting hooked on brewpubs out West. He added a production brewery, the Milwaukee Brewing Company, a decade later. What unites them is a push to connect the craft movement with Milwaukee’s beermaking tradition.

Today, brewing is making its resurgence in Charm City with locally focused craft breweries popping up around town and in surrounding counties.

Since starting in 2012, Scott Hedeen’s passion project—a nanobrewery tucked into a small industrial park in northern Georgia—has been invited to events like Chicago Beer Week and Hunahpu’s Day at Cigar City.