Reuben’s Brews, which already maintains three locations in Seattle, is growing again. In December it adds an even larger 30-barrel production facility with a bright new taproom.
Whether you’re looking for something different to pair with beef brisket or need a companion for that slice of apple pie, make room for these cranberry beers and ciders at your holiday meal.
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.
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.
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.
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.
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.
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.
Increasingly, craft breweries are participating in Pride Month by sponsoring events, donating to charities and nonprofits, creating special release beers, or, sometimes, a combination of all three.
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.
With the release of a Rye Brown Ale called Seeded, Able became the first brewery in Minnesota to produce a beer with its own malt since the late 1960s.
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.
Partners Dan Nothnagle, Todd Dirrigl, Geoff Dale, and Brian Johnson can’t live without these five things at Three Heads, their funky and hop-forward brewery in Rochester, N.Y.
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.
Alaskan Brewing Co. co-founder Geoff Larson talks about the drinks (and other things) that inspired one of the most award-winning and sought-after beers in recent history: Alaskan Smoked Porter.
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.
