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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
Although many breweries prioritize sustainability, less than a dozen have achieved the US Green Building Council’s Leadership in Energy & Environmental Design (LEED) certification.
Stop lurking! Stay logged in to search, review beers, post in our forums, see less ads, and more. Thanks! — Todd
