Replacing the Mexican lager in a Michelada with Second Self Beer Company’s Mole Porter adds more body and malt sweetness, putting a new twist on this classic beer cocktail.
In his latest book, Dick Cantwell applies his expertise to capturing the best brewing practices within the current spectrum of IPAs now available.
Today, whiskey barrels and vanilla beans are no more extreme than an everything bagel. But brewers continue to find other ways to experiment, from mixed culture fermentation to Sour Patch Kids.
In his newest book, author Stephen Beaumont chronicles big-ticket beer travel bucket list items, from Belgium’s Kerstbierfestival to thriving beer scenes in cities like Chicago, Bristol, and Barcelona.
In his fourth book, Joshua M. Bernstein organizes devoted homebrewers (and their recipes) from across the globe into four groups: the Stylists, the Hop Pack, the Wild Ones, and the Creative Front.
Not only was Barclay’s innovative in lager brewing, it was also one of the first breweries to start canning. And there was one beer where these two acts of daring combined: Sparkling Beer.
Whether or not to welcome kids into taprooms has become a hot-button—and often unexpected—issue for brewery owners aiming to please a wide variety of beer drinkers.
Located on 15 acres in Windsor, Calif., Russian River’s new 85,000 square foot facility will include a brewery, a tasting room, a gift shop, and a restaurant.