Category: History & Culture

Greeting Cards and Gruits? Beer Holidays Seek a Place on the Calendar History & Culture by

From April’s Saison Day to National Lager Day in December, there’s a beer-centric holiday to celebrate just about every month. But do they make an impact?

10 Questions with the Authors of Beer Hiking Pacific Northwest Draft Picks by

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.

Buzzed Cuts: Barbers Entice Customers by Offering Beer History & Culture by

From Washington to Tennessee, barbershops across the US that have embraced the relationship between local beer and the barber’s chair say the bond has proven to be a boon for their business.

Kulmbacher: Strong, Dark, and Hoppy History by the Glass by

Before the proliferation of Pilsner, Germany had Kulmbacher—a strong, dark, and surprisingly hoppy lager.

Trillium Brewing Company’s Secret Stairs Boston Stout Label Approval by

Designer Kevin Cimo’s cross-hatched, pen-and-ink aesthetic for Trillium Brewing’s labels was inspired by Cooks Illustrated magazine.

Crisis Management: Breweries Persevere Through a Year of Natural Disasters Beer It Forward by

In the wake of a string of natural disasters, breweries from California, Houston, and Miami pull together to weather the aftermath of hurricanes and wildfires.

Session Imperial Stout Approaches Its Centennial History by the Glass by

While it may sound like a style that could only be conceived in today’s genre-pushing beer world, Session Imperial Stout is nearly 100 years old.

Doan’s Craft Brewing Company’s Rye IPA Label Approval by

Strolling through Kassel, Germany, where the Grimm brothers grew up, illustrator Ola Volo started thinking about the history of the Doan’s founders as a modern folklore tale.

Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers Shelf Talker by

Whether you’re a brewer with dirt under your fingernails or rubber gloves on your hands, this book from the owner of Earth Eagle Brewings will inspire you to think beyond the bines.

Live Long and Prosper: How Two Family Breweries Continue to Compete Generations After Opening Feature by

A look at two of the longest-running family breweries in the US—New York’s F.X. Matt and Minnesota’s August Schell—explores the challenges they faced and the ways these companies survived when others disappeared after Prohibition.

Taproom Nation: Small Craft Breweries Expand Their Footprints Feature by

Attracted by the idea of increased brand awareness and selling directly to consumers, breweries tackle growth by opening multiple locations in their hometowns. We look at examples in San Diego, Grand Rapids, Mich., and Asheville, N.C.

Albany, New York: America’s Forgotten Beer City History by the Glass by

No longer known as a beer mecca, Albany, N.Y., was once the epicenter of beer production in the US, shipping Albany Ale as far as the Hawaiian Islands.

A Festive Shift: Why Beer Events Are Moving Beyond the One-Size-Fits-All Model The Business of Beer by

As the ubiquitous, one-size-fits-all beer festival loses its appeal, organizers are rethinking the events in an effort to entice both attendees and brewers.

Recipe Revival: Early American Brewing Survives at Museums The Blending House by

By recreating historic recipes—sometimes on period-appropriate equipment—museums and beer historians are working to preserve early American brewing traditions.

Session Beers: Brewing for Flavor and Balance by Jennifer Talley Shelf Talker by

In her book, Utah native Jennifer Talley explores the history and culture of low-ABV beers and shares recipes and tips from some of the world’s top brewers.

Fieldwork Brewing Co.’s Galaxy Sauce Double IPA Label Approval by

Each Fieldwork label features a different image, spread across the entire surface of their cans to make an impact and embody the Bay Area brewery’s adventurous spirit.

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.

Will Work for Beer: Volunteering in the Brewing Industry Offers Advantages Along With Risks Feature by

While some in the beer industry may have started as volunteers, and craft brewing’s popularity means willing participants are never in short supply, more and more business owners now see unpaid labor as a potential risk.

Fading in Popularity: East Germany’s Beer Styles History by the Glass by

A document detailing the 22 styles of beer permitted in East Germany offers a glimpse into the former country’s Cold War-era brewing culture.

All Together Now: Beer Choir Unites Drinkers in Song For Love of the Craft by

Beginning modestly in 2015, Michael Engelhardt’s Beer Choir, which revives the historic link between beer and song, has grown to 25 chapters nationwide.

The Secrets of Master Brewers Shelf Talker by

In his latest book, Jeff Alworth taps the brewers of some of Europe and America’s most iconic beers for insights on what makes their ales and lagers special.

WarPigs’ Lazurite IPA Label Approval by

Their looks might be opposites, but for the founders of WarPigs—which gets its name from the pigs that the Romans used to frighten the war elephants of their enemies—collaboration comes easily.

Brewing in the Land of the Thunder Dragon: The Farmhouse Beer Culture of Buddhist Bhutan Feature by

While most Asian cultures make alcohol from rice, the Bhutanese farmhouse ales Sin Chang and Bang Chang start with 100 percent raw wheat. Reserved for religious and special occasions, these Wheatwines are a part of life for many.

Going Their Own Way: Top Brewers Seek New Opportunities Feature by

After putting in a decade or more at successful companies, a growing number of lauded brewers are fleeing the daily grind to launch their own operations. But why would they want to leave, and why now?