Breweries around the globe are bucking the hazy, hoppy trend by devoting at least some of their energies to Gruit, a medieval ale made with a variety of botanicals. Although small, the worldwide movement to bring more attention to it has gained steam, and is recognized with International Gruit Day.
Pike Brewing Company, one of the oldest breweries in the Pacific Northwest, will expand for the third time in 28 years when it opens Tankard & Tun next to Seattle’s Pike Place Market at the end of June.
For non-profit 1400 Miles’ “Big Ride,” a dozen cyclists completed a 15-day, 1,400-mile journey from Cedar Park, Texas, to Denver to raise awareness about prostate health using beer and bikes as conversation starters.
Brouwerij Rodenbach brewmaster Rudi Ghequire talks about the beverages that inspired a new beer designed to be paired with food: a Flanders Red aged for an additional six months on cherries, raspberries and cranberries.
Since launching Victory in 1996, Bill Covaleski and Ron Barchet have remained true to their founding principles. When it came time to expand, they added a second production facility in Pennsylvania even as their distribution has grown.
Hair of the Dog Brewing Company founder Alan Sprints reveals the sources of inspiration for Adam, an Old Ale brewed with Pacific Northwest hops and black, crystal, chocolate, peated, and organic Pilsner malts.
As smaller, independent breweries have steadily chipped away at the market share held by larger national or multinational competition, they’ve also found ways to move into spaces formerly controlled by Big Beer—like Major League stadiums.
To run a brewery of any size it takes a wide range of tools, equipment, ingredients and paraphernalia. Sometimes having a furry companion around can help, too. Here are the five things that Crider and Brown can’t live without.
Inspired by the successes of Bay Area breweries, Phil Bannatyne, a New Englander by birth, moved back to the East Coast in the late 1980s planning to get into the beer business. The space he could afford turned out to be in Kendall Square, a stone’s throw from the Massachusetts Institute of Technology.
Craft breweries of all sizes are shipping their beer to far-flung accounts. So how do they maintain the condition of their beer, please fickle customers, and simultaneously grow their brands? The answer is cold storage.
For decades, beaches, not beer, were the reason to visit Thailand. But things are changing, with Singha opening a pair of brewpubs and European and American imports appearing on menus with increasing frequency. And across Bangkok, community malls with trendy beer bars have sprung up like bamboo.