There’s nothing quite like sipping a cold beer on a warm night, a pastime made possible as early as March here in the sun-baked Southwest. It’s barely spring according to the calendar, but even up in Albuquerque’s high desert I’ve already had the pleasure of sampling Santa Fe Brewing’s draughts at Green Jeans Farmery while the sun dipped low over the volcanoes on the western horizon. Between that, and recent encounters with Chama River Brewery’s Sleeping Dog Stout and Marble Brewery’s Wildflower Wheat, I’m officially inspired to dive into the world of New Mexico’s thriving beer scene.

Science-style, of course! Let’s break down the chemistry of a good brew...