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Extreme Beer Fest:Los Angeles

Join us December 9th in Los Angeles for the ultimate throwdown of craft beer creativity!

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Introducing: Project Extreme Brewing (a Dogfish Head + BeerAdvocate project)
Albany, New York: America’s Forgotten Beer City Fermented Culture by

No longer known as a beer mecca, Albany, N.Y., was once the epicenter of beer production in the US, shipping Albany Ale as far as the Hawaiian Islands.

Hazy Days and Brighter Futures: Are New England IPAs More Than a Passing Fad? Unfiltered by

With each glass of hazy IPA that appears on the bar tops of breweries once focused on Belgian or German styles, it’s hard not to worry about the industry’s future prospects.

A Festive Shift: Why Beer Events Are Moving Beyond the One-Size-Fits-All Model The Business of Beer by

As the ubiquitous, one-size-fits-all beer festival loses its appeal, organizers are rethinking the events in an effort to entice both attendees and brewers.

Recipe Revival: Early American Brewing Survives at Museums The Blending House by

By recreating historic recipes—sometimes on period-appropriate equipment—museums and beer historians are working to preserve early American brewing traditions.

Session Beers: Brewing for Flavor and Balance by Jennifer Talley Shelf Talker by

In her book, Utah native Jennifer Talley explores the history and culture of low-ABV beers and shares recipes and tips from some of the world’s top brewers.

Fieldwork Brewing Co.’s Galaxy Sauce Double IPA Label Approval by

Each Fieldwork label features a different image, spread across the entire surface of their cans to make an impact and embody the Bay Area brewery’s adventurous spirit.

Something Old, Something New: Dispensing Draft from the Barrel Innovation by

Rack AeriAle, a nitrogen draft-dispensing system that updates the barrel-dispensing systems of old with new technology, allows beer from barrels to be chilled and carbonated on the way to the glass.

The Problem with Beer Scores Beer Smack by

Many beer scores follow a dated, A-F standard borrowed from the wine and spirits world that was basically designed for marketing.

Flavorful Nonalcoholic Beer Catches on in North America News by

Nonalcoholic beer makers hope that the product resonates with customers focused on wellness or battling health concerns.

Arbor Brewing Company to Open Second Location in India News by

Michigan craft brewing pioneer Arbor Brewing Company has taken on the Indian beer world, and will open its second South Asian location, a production brewery, in fall 2017.

Homemade Marshmallows with Pumpkin Ale Cuisine à la Bière by

From hot chocolate to sweet potato casserole, fluffy marshmallows made with pumpkin ale add a festive touch to a multitude of holiday dishes.

Sage Advice: Homebrewing a Savory Tripel BYOB by

This year, forego dessert-inspired holiday ales with this recipe for a Tripel that borrows a savory ingredient from the main course: white sage.

Modern Times Beer Founder Jacob McKean On Employee Ownership and Staying Ahead of the Curve Last Call by

Jacob McKean opened Modern Times in 2013 with a large, 30-barrel system, 16-ounce cans, and a focus on packaging design—three choices that put him a step ahead of industry trends.

pFriem Family Brewers’ Sour IPA Beer Reviews by

The controlled acid profile in this kettle-soured IPA allows the desired hoppy, fruity, and sour elements to be distinctly noticeable yet still play well together.

Walking Tree Brewery’s Red Wine Barrel-Aged Barnacled Manatee 2017 Beer Reviews by

Beginning with the Walking Tree’s Barleywine from the year prior, the 2017 barrel-aged edition of Barnacled Manatee spent eight months in French oak red wine barrels from Napa.

A Splash of Color: Breweries Add Murals to Brighten Neighborhoods and Taprooms Feature by

From blank brewhouse walls made colorful by local muralists to expressions of brand identity, large-scale art is a growing presence at breweries across the country. We highlight six of the most striking examples.

Will Work for Beer: Volunteering in the Brewing Industry Offers Advantages Along With Risks Feature by

While some in the beer industry may have started as volunteers, and craft brewing’s popularity means willing participants are never in short supply, more and more business owners now see unpaid labor as a potential risk.

Where to Drink in Huntsville, Alabama Destinations by

Despite being in the second to last state to legalize homebrewing, Huntsville’s long history with beer eventually prevailed, and today local taps pour a variety of locally born brews.

Midnight Negroni, a Beer Cocktail with Serrano-Infused Gin and Stout Foam Kindred Spirits by

Pedal Haus Brewery’s Midnight Negroni is a warming cocktail designed to be sipped on crisp autumn nights spent by the bonfire.

Braxton Brewing Company: Investing in Kentucky’s Future From the Source by

Given its explosive growth, it’s no wonder that the city of Covington has embraced Braxton Brewing in a big way. The better story, however, is how Braxton has embraced Covington.

Andrew Witchey: Founder and Brewmaster, Dancing Gnome Brewing Company 9 Steps to Beerdom by

Dancing Gnome Brewing Company, the hop-forward brewery and taproom Andrew Witchey opened on the outskirts of Pittsburgh last year, sprang from the desire to help grow craft brewing’s culture in Pennsylvania.

Luppolo Station: Rome’s Train-Themed, Craft-Focused Pub Barkeep by

Luppolo Station’s venue in Rome’s Trastevere neighborhood helped shape the bar’s original—and unusual—theme.

Thai Red Curry Soup with Belgian Ale Sauce Cuisine à la Bière by

A Thai red curry paste serves as a flavorful base for a hearty lamb and noodle soup recipe enhanced by the esters and phenols of a Belgian-style ale.

There’s Nothing To It: Get Creative with an Easy-to-Modify Wheat Ale Recipe BYOB by

Catch the homebrewing bug (or pass it along) with this easy-to-modify wheat beer recipe that can be personalized with hops, fruit, or spice additions.

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