Category: History & Culture

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 Fermented Culture 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.

Lonely Planet’s Global Beer Tour Shelf Talker by

Lonely Planet applies its signature taste for authentic travel experiences to the international beer scene, from garage operations in Buenos Aires to government-run outposts in Pyongyang.

Black Market Brewing’s Aftermath Pale Ale Label Approval by

Based in Southern California, a crime-fiction narrative runs through Black Market Brewing’s branding, featuring “good guys” Ellsworth and Mia and villains like the Blacklisted crew.

Breaks and Brews: Surf Town Breweries Appeal to Wave Riders Feature by

A far cry from the hokey corporate bars that market themselves with surfboards and beach themes, authentic surf culture has shaped a growing number of breweries across the country—from the company ethos to the beers themselves.

Milk Stout: Innovative, Energizing, and Nutritious? Fermented Culture by

How Mackeson, a provincial brewery on the south coast of England, patented a lactose-based formula in 1909 and created the Milk Stout.

Wholesale Change: Breweries and Upstart Distributors Are Writing New Rules for Selling Beer The Business of Beer by

Frustrated with the limitations of traditional wholesalers, breweries and upstart distributors are writing new rules for selling beer.

Tallgrass Brewing Co.’s 8-Bit Pale Ale Label Approval by

The throwback design for 8-Bit Pale Ale carried Tallgrass Brewing Co. beyond its college town of Manhattan, Kansas.

Tasting Beer, 2nd edition: An Insider’s Guide to the World’s Greatest Drink Shelf Talker by

In the much-anticipated second edition of this go-to beer-education guide, Randy Mosher expands on popular topics (the science behind draft systems) and adds new ones (a section on beer cocktails).

Leave the Abbey, Join the Playground: The Crucial Influence of Foreign Breweries on Belgian Beer Feature by

With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.

In Remembrance: Best Mild Fermented Culture by

In remembrance of Best Mild, a beer popular in 1950s England that was usually a somewhat stronger and darker version of a brewery’s Ordinary Mild.

Seasonal Change and Shifting Preferences: Breweries Look for New Ways to Keep Portfolios Fresh The Business of Beer by

Is the “seasonal beer” still relevant in a marketplace where a record number of new brands and styles are available to consumers year-round?

Beer From Here: More Craft Breweries Embrace Locavorism Grain to Glass by

As the locavore movement spreads, breweries are working with regional farms or growing their own ingredients to make beer with a sense of place.

I Hate Myself India Pale Ale by Threes Brewing Label Approval by

Swiss graphic designer Joseph Müller-Brockmann’s minimalist, geometric aesthetic has had a huge influence on the Brooklyn brewery’s design philosophy.

Craft Obsession: The Social Rhetorics of Beer Shelf Talker by

In this book, author Jeff Rice parses the language and networks we use every day (like social media) to help explain how those systems impact the industry.

Living Beer Styles and the Death of William Younger’s XXP Fermented Culture by

Following the evolution of William Younger’s XXP over time, from a premium export IPA clocking in at 200 IBU to a standard pub Bitter.

Brewing for Beasts: Beer Companies Raise Money for Conservation Organizations The Blending House by

Across the country, craft breweries are forging partnerships with local conservation organizations in an effort to give back to their communities.

Smoky Joe Whisky Extra Stout by Poland’s AleBrowar Label Approval by

The labels for Polish brewery AleBrowar are designed to separate its beers from mass-produced products and send an unequivocal message that it is artisan beer.

True Beer: Inside the Small, Neighborhood Nanobreweries Changing the World of Craft Beer Shelf Talker by

Author Timothy Sprinkle takes readers behind the scenes of Colorado nanobreweries to reveal the realities, with a nuanced perspective on this narrow but growing segment.

The Return of Whitbread Pale Ale Fermented Culture by

Last year Whitbread Pale Ale was relaunched in the UK, brewed by the highly regarded Windsor & Eton. Let’s not worry too much about whether it’s an IPA, Pale Ale, or Light Ale. Just rejoice at the return of Whitbread’s iconic hind logo.

At Collective Arts Brewing, Packaging Showcases Emerging Artists Label Approval by

Twice a year, up to 75 new works of art by emerging artists are distributed across all of Collective Art Brewing’s brands.

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