2. The Limited Edition: Gypsy Beer
So-called gypsy brewers are roving artisans who make beer at the borrowed facilities of other brands. With little overhead of their own, they are then free to create rare, experimental concoctions using an ever-changing assortment of local ingredients. The most esteemed of these nomads is Denmark's Mikkel Borg Bjergsø, who last year alone crafted 94 new beers at various facilities in Norway, Belgium, Australia, and Scotland, often brewing a single batch before retiring the recipe. Here, he shares his gypsy-brewed favorites.

Mikkeller Sur Munk
One of Bjergsø's signature releases. "A couple days before bottling we blend two finished beers: a sweet Belgian quadruple and a sour ale," he says. It results in an explosive aroma and a mouth-puckering flavor between candied and tart. $14; wallywine.com

Stillwater Cellar Door
"Most Americans think Belgian ale is sweet, fat, with lots of spices, and high in alcohol," Bjergsø says, but Maryland-based brewer Brian Strumke makes it "clean and drinkable"—in particular, this made-for-summer beer, which delivers a complex, refreshing balance of grass, citrus, and sage flavors. $12; gordonswine.com

T øl Snowball
Brewed by two Bjergsø acolytes, this saison from Denmark is a dry, vigorously effervescent beer that is, as Bjergsø describes, "a perfectly executed, not-too-yeasty blend of a hoppy American beer and a Belgian-style." $13; bevmo.com

Evil Twin Yin and Evil Twin Yang
This is actually two Danish beers: the imperial stout Yin and the imperial IPA Yang, made by Bjergsø's twin brother, Jeppe Jarnit-Bjergsø. "As long as he makes good beers, he's not a competitor," Bjergsø jokes. He suggests you mix the two brews together for a reinvented Black and Tan. $8 each; luekensliquors.com