Category: History & Culture

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?

Fuller’s London Pride: A Variable, Veritable Classic History by the Glass by

While the Fuller’s London Pride poured at pubs across London may appear unchanged over the decades, there was tinkering going on behind the scenes.

Mug Club 2.0: Craft Brewers Modify Loyalty Programs to Sow Deeper Relationships The Business of Beer by

In the face of heightened competition, breweries are finding new ways to attract and reward loyal customers by modernizing the “mug club” concept.

Coppertail Brewing’s Kiko Santiago IPA Label Approval by

Tampa’s Coppertail Brewing has created its own nautical mythology based around a 4-year-old girl’s imagination and the creativity of illustrator Evan B. Harris.

Trappist Beer Travels and Ancient Brews Shelf Talker by

Learn the origin stories of the 11 current Trappist breweries, as told by the monks themselves, and go back in time with “Dr. Pat” to unearth and recreate eight ancient ale recipes.

A Journey Through the Past: London Brews Porter Again Feature by

While it once represented up to three-quarters of the beer drunk in London, Porter’s popularity took a big hit after WWII. Today, enterprising brewers with a passion for the style and its history are rescuing this dark ale from obscurity.

Draught Bass: A Neglected Icon History by the Glass by

The quality and popularity of the once-iconic Draught Bass has been on a steady decline since the 1980s. With the brand up for sale, could it be saved?

By Any Other Name: The Truth About Private Label Beers The Business of Beer by

Sold to consumers as collaborations or house beers, private label partnerships between breweries and bars or restaurants aim to benefit both sides.

Carton Brewing Co.’s Canoe & Rabaska Cream Ales Label Approval by

Designed for a whole day’s “drinking arc,” Carton’s new split six-pack includes both Canoe, a 3 percent ABV Cream Ale, and its stronger 6 percent counterpart, Rabaska.

Ancient Ales: Breweries Find New Fans with Old Recipes Feature by

While many brewers chase experimental hop strains, sequence yeast, and use technology to dial in new recipes, a handful of others are looking to the past for inspiration, hoping that ancient ales will excite a new generation of drinkers.

The Changing Fortunes of Milk Stout History by the Glass by

How a 1911 court case against a South London brewery producing Milk Stout without a license cemented the style’s definition as a beer brewed with lactose.

Kegs and Eggs: Across the Country, Breweries Add Brunch The Business of Beer by

Often overlooked when it comes to beer and food pairing, weekend brunch is appearing on the menus of a growing number of US breweries.