How to Make a Sea Mule Beer Cocktail
How to Make a Sea Mule Beer Cocktail Kindred Spirits by

The four other ingredients in Chesapeake & Maine’s light, tart, and citrus-forward Sea Mule cocktail serve to accentuate the prominent flavors of Dogfish Head’s sessionable SeaQuench Ale.

Three Beers to Pair with Nashville Hot Chicken Table Mates by

Nick Bishop, Jr., suggests three Tennessee-brewed beers to complement the hot chicken served at his family’s Nashville-based eatery, Hattie B’s.

Cracking the Carboy Conundrum Innovation by

Big, heavy, awkward glass objects and hard surfaces do not play well together. Fortunately for clumsy homebrewers, Ross Browne and Gavin Quigley of Next Level Brewing have developed the Carboy Bumper.

Reading the Leaves: Do Tea Beers Have a Bright Future? News by

Tea and beer are having a moment. Since the beginning of 2018, a wave of new beers incorporating the ingredient have been released across the US.

Looking to the Past for Inspiration, Brewers Gravitate to Gruit News by

Breweries around the globe are bucking the hazy, hoppy trend by devoting at least some of their energies to Gruit, a medieval ale made with a variety of botanicals. Although small, the worldwide movement to bring more attention to it has gained steam, and is recognized with International Gruit Day.

Paul Humpherson of Oxford Brewery Tap Social on Connecting Ex-Offenders with Jobs in Beer Last Call by

Oxford, England brewery Tap Social links ex-offenders with education, training, and jobs in the beer-making industry.

A Nanoblendery Grows in Belgium: New Stirrings in the Old World of Lambic Beer Feature by

In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.

Abnormal Beer Company’s Boss Pour and Mocha Stout Beer Reviews by

Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.