Often overlooked when it comes to beer and food pairing, weekend brunch is appearing on the menus of a growing number of US breweries.
Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.
While Big Beer pushes for a “post-craft” mindset, emphasizing flavor over ownership, consumers deserve transparency about a brand’s heritage.
How a 1911 court case against a South London brewery producing Milk Stout without a license cemented the style’s definition as a beer brewed with lactose.
A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.
Chuckanut opened its second location, the South Nut, in the heart of the fertile Skagit Valley, within walking distance of some of the best grain—and grain research—in the country.
Lonely Planet applies its signature taste for authentic travel experiences to the international beer scene, from garage operations in Buenos Aires to government-run outposts in Pyongyang.
AB InBev’s announcement that it will stop selling South African hops to third parties outside of South Africa forced South African hop importer Greg Crum to close his business, ZA Hops.