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Cask Ale, No Frills, and Plenty of Conversation: Reinventing the English Pub for the 21st Century Feature by

Just as the quintessential English pub experience began to feel threatened by corporate monopolies, a new model arrived to shake up the neighborhood watering hole.

Russian River’s New Brewery Opens in Windsor This Week News by

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.

Dogfish Head Bets on Sour Ales with New Brands, Line of Wild, Barrel-Aged Beers News by

After experiencing rapid growth with kettle sours, Dogfish Head is investing in the category at large by collaborating with sour-focused breweries and ramping up production from its sour and wild ale cellar.

Pelican Brewing R&D Chef Dan Micolino on Designing Beer Dinners and The Future of Food Last Call by

Pelican Brewing Company’s new research and development chef Dan Micolino aims to highlight the tight link between beer and food at the coastal Oregon brewpub.

Thrills and Pils: How Texas Became Ground Zero for Pale Lager Feature by

Since Austin’s Live Oak Brewing launched with its Czech-style Pilz, Texas has become America’s craft brewing breeding ground for world-class pale lagers. But how did bottom fermentation end up on top here?

Gilded Trophy, a Beer Cocktail with Rye Whiskey and Rauchbier Kindred Spirits by

A splash of smoky German Rauchbier adds a layer of complexity to a cocktail with bold notes of pineapple, lemon, and rye whiskey.

Of Tykes and Taprooms: Do Kids Belong in Breweries? Unfiltered by

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.

America’s Newest Monastic Brewery Opens in Oregon News by

Owned and operated by the monks at Mount Angel Abbey in Oregon’s Willamette Valley, Benedictine Brewery is the latest monastic brewery to open in the United States.

Transient Artisan Ales: Crafting Michigan Wild Ales Alongside Hazy IPA From the Source by

Trading its vagabond ways for a sleepy town in Michigan, Transient Artisan Ales has made a name for itself with oak-aged Saisons, wild ales, and an “obligatory” IPA.

Where to Drink in Honolulu, Hawaii Destinations by

From sprawling beachfront brewpubs to a Tiki-themed speakeasy, the Hawaiian capital of Honolulu is at the center of the state’s beer boom.

At Michigan’s Fowling Warehouse, a New Hybrid Sport Pairs Best with Beer Barkeep by

Fowling—a hybrid of bowling and football—is best played with a beer in hand, and the Fowling Warehouse in Detroit has 180 brands to choose from.

Belgian Lambic Makers Like Cantillon Bet on Cherry Orchards to Revive Traditional Kriek News by

With patience and hard work, the traditional Kriek may no longer be a thing of the past as Belgian brewers partner with farmers to revive growth of the Schaerbeek cherry in Brussels.

Daring to Make the Leap: Switzerland Jumps into the Global Beer Revolution Beer Without Borders by

Once dominated by a few macro lagers, Switzerland’s recent craft brewing boom has left it with more breweries per capita than any other European nation.

Greeting Cards and Gruits? Beer Holidays Seek a Place on the Calendar History & Culture by

From April’s Saison Day to National Lager Day in December, there’s a beer-centric holiday to celebrate just about every month. But do they make an impact?

Crushing Lager Myths with Firestone Walker’s Matt Brynildson Advocate This by

More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.

10 Questions with the Authors of Beer Hiking Pacific Northwest Draft Picks by

Authors Brandon Fralic and Rachel Wood talk about their writing process, and revisit a few memories from the months of work they put into their first book, Beer Hiking Pacific Northwest.

Alexandra Nowell of Three Weavers Brewing Company on Glitter Beer and Growing Pains Going Pro by

Three Weavers Brewing Company co-founder and brewmaster Alexandra Nowell shares the steps that led her from a college classroom to a Los Angeles brewhouse.

How New York Architect John Bedard Found a Niche Building Breweries Will Work For Beer by

John Bedard has become the go-to brewery architect in Brooklyn, with projects from Threes, Kings County Brewing Collective, Grimm, and more making up nearly half of his current portfolio.

Buzzed Cuts: Barbers Entice Customers by Offering Beer History & Culture by

From Washington to Tennessee, barbershops across the US that have embraced the relationship between local beer and the barber’s chair say the bond has proven to be a boon for their business.

Kill Your Darlings: A Streamlined Recipe for Homebrewed Barleywine BYOB by

Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.

From Sparkleberry Ale to Star Child Pilsner, Breweries Celebrate Pride Month with Special Beers News by

Increasingly, craft breweries are participating in Pride Month by sponsoring events, donating to charities and nonprofits, creating special release beers, or, sometimes, a combination of all three.

What Role Does Geography Play in Beer’s Evolution? Two Professors Explore the Answer in a New Book Last Call by

Nancy Hoalst-Pullen and Mark Patterson, authors of Atlas of Beer, shed light on the role geography has played in beer’s global evolution.

Beef Stout Stroganoff Cooking with Beer by

A few key recipe tweaks—including the addition of an Oatmeal Stout—infuse the finished stroganoff with layers of scrumptious flavor and texture, yielding a balanced yet complex version of a nostalgic comfort dish.

Three Beers to Pair with a Lobster Roll Table Mates by

We asked Row 34 beer director Suzanne Hays to select three beers to accompany this simple—yet scrumptious—New England classic.