Todd Alström is a founder and publisher of BeerAdvocate.
More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.
Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.
These three beers from Double Mountain Brewery in Hood River, Ore., feature fresh hop variations with hops harvested from Sodbuster Farms in Oregon’s Willamette Valley.
The controlled acid profile in this kettle-soured IPA allows the desired hoppy, fruity, and sour elements to be distinctly noticeable yet still play well together.
Part of the Yard Beer series from Highland Park Brewery, Batch 4 is inspired by ingredients found growing in neighborhood yards, including black limes and sour flowers.
Sapience’s mélange of ingredients includes pink peppercorn, coriander, honey-like specialty malts, acidulated malt, and American hops.
Monks’ Reserve Ale is definitely not your typical Quad. It’s different. Done their way. And very American.
Fungus Shui is truly an “aha!” beer moment that all gastronomy geeks must try.
An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”
Despite its high alcohol, Track #8 is an insanely drinkable beast of a beer that’s been tamed for your enjoyment.
Although a robust and somewhat chaotic beer, the balance of ingredients brought a surprising drinkability to Forbidden Root’s Fernetic.
Koelschip? An Allagash Lambic? Allagash Brewing Company explores new American craft beer territory with their authentic, spontaneously fermented Lambic.
The Old Chub Stick, made by Oskar Blues Brewery in Lyons, Co., is the first lip balm made with beer and beer ingredients.