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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.

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.

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.

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.