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Pale Ales and Painkillers: Why Brewers Find Inspiration in Exotic Cocktails History & Culture by

Influential brewers across the country are both escaping their daily doldrums with exotic explorations and bringing tiki’s tropical flavors and escapist ethos back into the brewhouse.

The 20 Most-Read BeerAdvocate Stories of 2018 News by

The most popular BeerAdvocate stories in 2018 covered a fairly wide range of topics, from the polarizing subject of kids in brewery taprooms, to the best beer pairings for Nashville hot chicken, and a deconstruction of common myths about lager.

Oaxacan Vacation: Mole-Style Tacos and Burgers With Beer Hot Sauce Cooking with Beer by

Nor Cal Mole, a hot sauce made with Anderson Valley Oatmeal Stout, creates layers of umami flavor in recipes for taco meat, a mole burger, and Oaxacan secret sauce.

Fast-Growing Reuben’s Brews Expands Capacity, Adds Taproom in Seattle News by

Reuben’s Brews, which already maintains three locations in Seattle, is growing again. In December it adds an even larger 30-barrel production facility with a bright new taproom.

Aslin Beer Company’s Kai Leszkowicz on Starting Small, Trying Stupid Things, and the Future of NEIPA Going Pro by

As the co-founder and brewer of Virginia’s Aslin Beer Company, Kai Leszkowicz has gained a reputation for his New England-style IPAs—and for taking crazy risks with his recipes.

Fresh From the Can: Cranberry Beers and Ciders for the Holiday Table Food & Drink by

Whether you’re looking for something different to pair with beef brisket or need a companion for that slice of apple pie, make room for these cranberry beers and ciders at your holiday meal. 

A Look Inside the Pilsener Club, One of Amsterdam’s Storied Brown Cafés Barkeep by

Founded in 1893, The Pilsener Club is one of the finest examples of Amsterdam’s brown cafés, cozy pubs named for the characteristic patina built up on their walls.

Three Beers to Pair with a Bowl of Chili Table Mates by

Gary Valentine, beer director for Chicago’s Girl & The Goat, Duck Duck Goat, and Little Goat, offers three beer pairing suggestions for one of North America’s greatest culinary creations: chili.

How to Homebrew Any Style of White Beer with a Universal Base Recipe BYOB by

Starting with a universal white beer recipe as a base allows homebrewers to travel the world of beer styles by swapping out just a few key ingredients.

These 3 American Brewers Are Inspired by Extreme Beer Three Threads by

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.

How to Make a Molechelada Beer Cocktail Kindred Spirits by

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.

Where to Drink in Brisbane, Australia Destinations by

The sudden popularity of craft brewing in Brisbane reflects the national trend. In 2018, the Australian beer industry had 420 independent brewers, up from 30 in 2006.

Will Travel for Beer: 101 Remarkable Journeys Every Beer Lover Should Experience Shelf Talker by

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.

Homebrew World: Discover the Secrets of the World’s Leading Homebrewers Shelf Talker by

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.

Brewing Eclectic IPA: Pushing the Boundaries of India Pale Ale Shelf Talker by

In his latest book, Dick Cantwell applies his expertise to capturing the best brewing practices within the current spectrum of IPAs now available.

The Mystery of Barclay Perkins’ Sparkling Beer History by the Glass by

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.

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.

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.

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.

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.

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.