Author: Rebecca Kirkman

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Rebecca was the associate editor at BeerAdvocate from 2014 to 2018.

Dogfish Head Bets on Sour Ales with New Brands, Line of Wild, Barrel-Aged Beers News by

After experiencing rapid growth with kettle sours, Dogfish Head is investing in the category at large by collaborating with sour-focused breweries and ramping up production from its sour and wild ale cellar.

Belgian Lambic Makers Like Cantillon Bet on Cherry Orchards to Revive Traditional Kriek News by

With patience and hard work, the traditional Kriek may no longer be a thing of the past as Belgian brewers partner with farmers to revive growth of the Schaerbeek cherry in Brussels.

Three Beers to Pair with a Lobster Roll Table Mates by

We asked Row 34 beer director Suzanne Hays to select three beers to accompany this simple—yet scrumptious—New England classic.

Three Beers to Pair with Nashville Hot Chicken Table Mates by

Nick Bishop, Jr., suggests three Tennessee-brewed beers to complement the hot chicken served at his family’s Nashville-based eatery, Hattie B’s.

Reading the Leaves: Do Tea Beers Have a Bright Future? News by

Tea and beer are having a moment. Since the beginning of 2018, a wave of new beers incorporating the ingredient have been released across the US.

Creativity Defines the Next Generation of Coffee Beers News by

Long a favorite addition to Stouts and Porters, brewers across the country are pushing the boundaries when it comes to incorporating coffee into seasonal and limited releases.

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.

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.

Cannabis-Infused Beers on the Rise News by

A string of brews incorporating cannabis have been released by producers in cannabis-friendly states like Vermont and Oregon.

Trainers Incorporate Beer-Making Equipment into Brewery-Hosted Workouts News by

While everything from yoga to CrossFit has popped up in taprooms across the US, trainers have taken the concept to the next level by looking around the brewhouse for inspiration when designing routines.

Breweries Increasingly Commit to Sourcing Local Malts News by

As part of a broader effort to use regional ingredients in their recipes, breweries across the US are working with nearby maltsters to source more local grain.

Shandies Inspire Summer Seasonal Releases News by

While Shandies and Radlers have been brewed stateside for several years, the style has proliferated in the US, with several new summer seasonals featuring radler-inspired brands.

Brewers Showcase Hoppiness Without Bitterness in Zero IBU IPAs News by

Since The Veil’s “zero IBU” IPA first appeared in April 2016, several breweries have released their own takes on the sub-style, including Other Half in New York, Twin Sails in Vancouver, BC, and a collaboration between Cerebral Brewing in Denver and Chicago’s Mikerphone Brewing.

Brewers Experiment by Distilling Beers News by

Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.

Where to Drink in Washington DC Destinations by

Although the nation’s capital was slow to embrace locally brewed beer when the first wave of microbreweries swept over other parts of the country in the 1980s and ’90s, a recent shift has created a flourishing beer culture.

Racing to Meet Demand, More Breweries Add Wood-Aging Facilities News by

Increased demand for barrel-aged beers and the ability for breweries to dedicate resources to long-term projects has 2017 poised to be the year of the wood cellar.

Pint-Makers Work Together on Cold Creations News by

Pairing ice cream and beer is nothing new, but many breweries and ice cream makers are taking the concept a step further by collaborating and drawing inspiration from each other.

As Fresh Hop Beers Multiply, So Does Experimentation News by

As access to fresh hops expands, breweries celebrate the ingredient in new ways, from hop harvest festivals to new ways of extracting wet hop flavors in seasonal beers.

Asheville Breweries Celebrate 100 Years of the National Park Service News by

To celebrate the National Park Service’s 100th anniversary, the Blue Ridge Parkway Foundation teamed up with 17 Asheville-area breweries for special beer releases and fundraising events.

Cast in Stone: Brewers Experiment with Equipment that Has Winemaking Origins Tools of the Trade by

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.

Dr. Paul D. Ogg, Microbiologist and Brewer, Dies at 46 News by

Dr. Paul D. Ogg was a mentor to many beer-lovers, brewers, and scientists in Colorado and beyond.

Breweries Offer Shuttle Services for Safety and Convenience News by

Several breweries now offer shuttle services to and from their taprooms with stops in central, visitor-friendly locations.

In Search of Terroir, Community and Revenue, Farms Add Breweries News by

In states with farm brewery licenses, adding a brewery gives farmers the ability to use their crops in a product that they can sell directly to consumers, thus creating a new revenue stream, bringing tourism to the farm and forging a sense of community.

Breweries Add LEED Certification to Sustainability Efforts News by

Although many breweries prioritize sustainability, less than a dozen have achieved the US Green Building Council’s Leadership in Energy & Environmental Design (LEED) certification.