Leave the Abbey, Join the Playground: The Crucial Influence of Foreign Breweries on Belgian Beer Feature by

With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.

Tim Eichinger, Co-Founder and Brewer, Black Husky Brewing 9 Steps to Beerdom by

The Eichingers launched Black Husky out of their rural Wisconsin cabin in 2010, with every beer a nod to a member of their former sled dog teams.

The Barrel, a Charleston Bar for Dog and Beer Lovers Barkeep by

There’s more to The Barrel than meets the eye. It’s a beer bar, sure, but it’s also a dog park, retail store, picnic spot, and live music venue.

The Baby Kale: 3 Pairings Table Mates by

Randyl Danner, Beer Kitchen’s Certified Cicerone, suggests three pairings to accentuate the salad’s fresh flavors.

Small Hands, a Beer Cocktail with Tequila, Cointreau, and Hefe Kindred Spirits by

In this margarita-inspired cocktail, Sauza Tequila and Cointreau set the base, while Scrappy’s Lavender Bitters provide a floral twist and Hefeweizen adds bubbles.

Beer Doughnuts: Beignets and Zeppole Cuisine à la Bière by

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

Homebrewing with Muscle Memory BYOB by

Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.

In Remembrance: Best Mild Fermented Culture by

In remembrance of Best Mild, a beer popular in 1950s England that was usually a somewhat stronger and darker version of a brewery’s Ordinary Mild.

When it Comes to ABV, How Low Can We Go? Unfiltered by

Low alcohol beer is the last unexplored territory of American brewing. To take its place in our beer-drinking culture it must transcend gimmicks.

Seasonal Change and Shifting Preferences: Breweries Look for New Ways to Keep Portfolios Fresh The Business of Beer by

Is the “seasonal beer” still relevant in a marketplace where a record number of new brands and styles are available to consumers year-round?

Beer From Here: More Craft Breweries Embrace Locavorism Grain to Glass by

As the locavore movement spreads, breweries are working with regional farms or growing their own ingredients to make beer with a sense of place.

I Hate Myself India Pale Ale by Threes Brewing Label Approval by

Swiss graphic designer Joseph Müller-Brockmann’s minimalist, geometric aesthetic has had a huge influence on the Brooklyn brewery’s design philosophy.

Craft Obsession: The Social Rhetorics of Beer Shelf Talker by

In this book, author Jeff Rice parses the language and networks we use every day (like social media) to help explain how those systems impact the industry.

No More Warm Beer Innovation by

After 45 minutes in the freezer, the Chillsner is transformed into an in-bottle cooling device that fits right into any standard 9-inch, 12-ounce bottle.

May 2017 News: Georgia Approves Direct Sales, BridgePort Layoffs, Utah Lowers DUI Threshold, and Australia’s $1.5M Brewery Investment News by

In a roundup of beer news, Georgia approves direct brewery sales, Oregon’s BridgePort Brewing cuts 13 jobs, Utah lowers DUI threshold, and Australian premier invests $1.5 million in Victoria brewery.

Idaho’s First Hop Pelletizing Facility to Open in August 2017 News by

Idaho is the third largest producer of hops in the US, but the state was lacking a hop pelletizing facility—until now.

Pabst Brews in Milwaukee for the First Time in Decades News by

Brewing has returned to the massive Pabst complex with Pabst Milwaukee Brewery, a microbrewery and restaurant, in a 144-year-old building that once served as a pub for Pabst employees.

It’s Official: New England India Pale Ale Is a Style Beer Smack by

Like it or not, the New England India Pale Ale is a style, and one that you’re going to see much more of as brewers continue to jump on the hazy hype train.

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 Pride of Belchertown: How The Shelton Brothers Changed the Face of Beer and Brewing Feature by

In bringing attention to little-known brewers from across the globe and reigniting passion for nearly forgotten styles like Gose and Lambic, the three Shelton brothers also established a company that changed the face of beer and brewing—but not without controversy.

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.

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