More than 600 examples of Brut IPA have been added to the BeerAdvocate database in recent months. Can it hold the attention of beer enthusiasts or will demand sputter as drinkers return to West Coast IPAs and New England IPAs?
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.
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.
Beyond the classic English and American styles, author Joshua M. Bernstein indexes standout IPAs by grain, color, and strength. Fringe categories like “yeast-driven” and wood-aged get a nod, too.
Although concrete fermentation tanks are new to the beer world, the vessel’s use dates back centuries to vintners in Europe. Its porous material and smooth shape aids in fermentation and flow.
Today, lemony Berliner Weisses and salty-sour Goses are the rage, while new hop varieties and brewing techniques allow bitter, aromatic IPAs to dominate tap lists and beer fridges. Given the speeding popularity of both categories, it was merely a matter of time before sour met hoppy in a head-on collision.
If we overlook all the Americans who moved to Europe and started brewing American-inspired beers there, which already-existing American craft brewery will be the first to open its own European brewing facility?
Combine lamb with roasty Stout, cumin, parsley and sumac to create a delicious main course, or substitute Stout for a citrusy IPA in chicken and turkey köfte.
A decade ago, typecasting IPAs was easy. And as of 2014, the mild-mannered East Coast IPA was old news, a relic of an earlier era of craft brewing. But a funny thing happened on the style’s trip to the graveyard.
The heat from this Thai Chile Basil IPA is tamed with a caramel cracker base, while a fruity punch of hops melds with lime leaves and a minty blast of Thai basil.
CDA must be something more than a simple IPA that happens to be black, and must be brewed with the Northwest’s distinctively aromatic hops, including Amarillo, Centennial, Chinook and, yes, Cascade.
If India Pale Ale gets its name from its legendary ability to withstand the month-long sea voyage from England to Bombay some 200 years ago, what should we call the new breed of super-hoppy American IPAs?
The story behind this style not only recalls the creation of one of the world’s great brewing capitals in Burton-on-Trent, but it harkens the triumph of the British empire, a living, breathing emblem of might and power.
Dustin Jeffers has lived South Florida’s brewing evolution. When he arrived as a transplant from the Northeast, his go-to beers were as likely to come from his own kitchen as they were from a local commercial outfit. In late 2013, he helped open Delray Beach’s Saltwater Brewery.
Only 20 miles south of downtown Los Angeles, however, the autonomous port city of a half-million people is worthy of note, if not for its status as the most ethnically diverse city in the country, then for its recent growth into one of Southern California’s newest craft beer hubs.
Academics, artists, bureaucrats, techies and unreconstructed hippies: You throw them in the pot, they simmer for a while, and wind up congealing into a mass that’s thirsting for a quality beverage. And nowhere in the upper Midwest does it all come together like it does in Madison, Wis.
Over the past year, tens of thousands of BeerAdvocate.com members have been casting opinions on spending their hard-earned cash on their favorite (and not so favorite) beers, breweries and places to grab a brew. We bring you our annual “Best of BeerAdvocate”—the magazine edition.
The notion of cooking with beer has certainly overcome taboo, but it has yet to completely trounce its reputation as being unfit for food. Five of the country’s best beer chefs share their recipes.
In less than a year and a half of brewing, Surly Brewing Company, a tiny Brooklyn Center, MN brewery, has already put the industry’s big boys on notice.
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 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.
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?
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?