Author: Rebecca Kirkman

Rebecca is an associate editor at BeerAdvocate.

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.

Marketing Nostalgia and Local Pride, Brewers Revive Heritage Brands News by

From Gerst Amber Ale to Pabst’s Ballantine IPA, more breweries are reviving historic beer brands.

Sap on Tap: Brewing with Liquid Gold The Blending House by

In regions known for maple syrup production, brewers embrace the many flavors that come from brewing with liquid gold.

Incubators Bring Sharing Economy to Beer Industry News by

From the high-capacity BrewHub to the high-tech experimental Labrewatory, brewery incubators across the country are helping new breweries share best practices and take advantage of communal buying power.

Citrus and Tropical IPAs on the Rise News by

Although fruit styles only make up 1.5 percent of the total sales in the craft IPA category, the number of brands has increased, according to Chicago-based consumer insights company IRI.

Cocktail-Inspired Beers Gain Popularity News by

A growing number of cocktail-inspired beers from brewers like Brooklyn Brewery, Short’s Brewing, Four Quarters Brewing and Perennial Artisan Ales have the potential to connect cocktail and beer cultures.

More Breweries Add Gluten-Sensitive Products News by

With products like New Belgium Brewing Company’s Glütiny line and Stone Brewing Company’s Stone Delicious IPA, options for gluten-sensitive drinkers are increasing.

Like Breweries, Distributors Take Steps to Save Energy News by

Establishing a focus on sustainability makes distributors more attractive partners for breweries founded on environmentally friendly values.

Small Breweries Struggle With Can Supply Challenges News by

As more breweries choose cans, often at minimum quantities, the three can producers—Colorado’s Ball Corp., London’s Rexam and Pennsylvania’s Crown Cork & Seal—are struggling with an influx of new orders.

Charm City Rising: Baltimore’s Urban Brewing Renaissance Feature by

Baltimore once had a flourishing beer economy thanks in part to an influx of German and Eastern European immigrants. By the end of 1899, it was home to more than 40 breweries. Competition beginning in the 1950s steadily decreased this number until Hugh Sisson opened the state’s first brewpub in 1989.

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