Historian Theresa McCulla Embarks on the Smithsonian’s American Brewing History Initiative Last Call by

In her new role overseeing the American Brewing History Initiative, Theresa McCulla has been sifting through the National Museum of American History’s brewing collections.

The Lost Abbey’s Track #8 Beer Reviews by

Despite its high alcohol, Track #8 is an insanely drinkable beast of a beer that’s been tamed for your enjoyment.

Wild Heaven Beer’s Ode To Mercy “Nitrode” Beer Reviews by

The nitro works well in Ode to Mercy—just enough to enhance the mouthfeel without tempering the toasted malt flavor or the bitterness and roastiness of the coffee.

Where to Drink in Brussels, Belgium Destinations by

The Belgian capital’s beer scene has grown dynamically in recent years, with young gun brewers turning out world-class brews in contemporary styles. The city’s pub offerings have been updated as well, with historic (and touristy) beer halls supplemented by more modern examples.

Roadhouse Brewing Company: Après Ski Culture in Jackson Hole From the Source by

Started as a side project in 2013, Roadhouse Brewing Co. found success by providing Jackson Hole’s outdoorsy, après ski culture with thirst-quenching, sessionable ales.

Adler Lentz, Brewer and Co-Founder, Smith & Lentz Brewing Company 9 Steps to Beerdom by

From its 5-barrel brewhouse in Nashville, Smith & Lentz churns out a massive variety of highly drinkable ales and lagers designed for its neighborhood taproom setting.

Oregon’s Cannon Beach Hardware and Public House Offers Tools Alongside Taps Barkeep by

An unconventional offering of tools alongside taps has landed this coastal Oregon bar the nickname “the Screw & Brew.”

Smoked Bone Marrow: 3 Pairings Table Mates by

The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.

The Chocolatte Cordial, a Dessert Beer Cocktail with Bourbon, Amaretto, and Porter Kindred Spirits by

A bourbon base combines with two decadent liqueurs and a roasty Chocolate Porter in a sweetly balanced, yet indulgent, beer cocktail.

Cornish Pasty: A Portable, Savory Hand Pie Cuisine à la Bière by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

Chile My Soul: Homebrewing with Peppers BYOB by

Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.

Living Beer Styles and the Death of William Younger’s XXP Fermented Culture by

Following the evolution of William Younger’s XXP over time, from a premium export IPA clocking in at 200 IBU to a standard pub Bitter.

The Wholly Sensible Concept of Half Pours Unfiltered by

How the schnitt, a German phrase for a half-pour, could bridge the American gap between tiny samplers and the standard 16-ounce shaker pint.

The Personal Trainer: Cicerone Content Director Pat Fahey Will Work For Beer by

As content director, Pat Fahey applied his background in chemistry and academia to expand Cicerone’s reputation as a beer education authority.

Brewing for Beasts: Beer Companies Raise Money for Conservation Organizations The Blending House by

Across the country, craft breweries are forging partnerships with local conservation organizations in an effort to give back to their communities.

Smoky Joe Whisky Extra Stout by Poland’s AleBrowar Label Approval by

The labels for Polish brewery AleBrowar are designed to separate its beers from mass-produced products and send an unequivocal message that it is artisan beer.

True Beer: Inside the Small, Neighborhood Nanobreweries Changing the World of Craft Beer Shelf Talker by

Author Timothy Sprinkle takes readers behind the scenes of Colorado nanobreweries to reveal the realities, with a nuanced perspective on this narrow but growing segment.

Small Space Fermentation with BrewJacket Innovation by

The compact device takes up no more space than the fermentor it is controlling, and can be stored on a closet shelf when not in use.

Two Breweries Collaborate on One of Nation’s First Gluten-Free Sour Beers News by

These days, many breweries produce gluten-free beers, and still more offer sour ales, but very rarely has a brewery offered a single beer that qualifies as both.

Brewers Showcase Hoppiness Without Bitterness in Zero IBU IPAs News by

Since The Veil’s “zero IBU” IPA first appeared in April 2016, several breweries have released their own takes on the sub-style, including Other Half in New York, Twin Sails in Vancouver, BC, and a collaboration between Cerebral Brewing in Denver and Chicago’s Mikerphone Brewing.

Taking a Beer Break Beer Smack by

It might sound silly or even sacrilegious to some, but the concept of taking a break from beer has been a frequently asked question in our forums since the late ’90s.

Architect Stephen Oliver, OPA Design Studio Principal, on Designing for Breweries Last Call by

Architect Stephen Oliver has designed over a dozen breweries in the Austin area, creating a niche he gets to enjoy long after the ribbons are cut.

Forbidden Root Brewery’s Fernetic Beer Reviews by

Although a robust and somewhat chaotic beer, the balance of ingredients brought a surprising drinkability to Forbidden Root’s Fernetic.

Funky Buddha Brewery’s Barrel-Aged Last Buffalo In The Park Beer Reviews by

An Imperial take on Funky Buddha’s Last Snow, a Porter that’s brewed with coconut and coffee, Last Buffalo has a warming alcohol hitting 11.5 percent alcohol by volume and a lush, full-bodied mouthfeel you’d find in a souped-up adult coffee drink.

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