As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.
Hidden in Eastern Europe and forgotten for centuries, the fruity, slightly sweet, and full-bodied õlu, or beer, made by the Seto people is reminiscent of British Mild Ale, Kvass, a beverage made from fermented bread, and even root beer.
Taking cues from the pub and taproom model used by smaller breweries, big players in the beer industry, from 10 Barrel to Blue Moon and Lagunitas, attempt to cash in on the convenience and sense of community of urban outposts.
As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?
While some German brewers make beer that flouts the Reinheitsgebot, many more are committed to brewing within its strictures while employing creative tactics, like adding hop varieties that mimic flavors of prohibited ingredients.
Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?
A look at the beer industry post-2015, the year that Big Beer acquired successful craft breweries left and right and infused mind-boggling amounts of money into the business. Their plan? Buy more shelf space.
While Anheuser-Busch’s spree of brewery acquisitions makes headlines, its wholesaler purchases have spawned a war at the distribution level that could be one of craft brewing’s most important fights yet.
The history of British hop strains Goldings and Fuggles has long been shrouded in mystery. Will new evidence reveal the identities of the people who lent their names to this pair of influential varieties?
There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.
Brewers guilds must educate, protect and promote. It’s taken the craft brewing industry some 35 years to be able to produce 12 percent of the beer bought in America. No one accomplished that feat alone. There is strength in numbers.
In 1994, a new law allowed breweries to produce a minimum of 600 hectoliters per year. Microbrewing in Japan was born. Over 200 microbreweries sprang up in a few years. Today that number is half of what it was. Yet the beer culture in urban areas like Tokyo and Osaka is twice as strong.
Devon, Cornwall’s nearest English neighbor, has its legend of White Ale. Was there a similarly exotic indigenous beer style in Cornwall. Naturally, mentions of a mysterious brew known as “swanky” among lists of Cornish recipes online, generated considerable excitement.
Of the 836 new breweries that opened between 2010 and 2013, approximately 350 will close by 2016. It’s a shocking number that makes sense after asking the people behind recently shuttered breweries about the challenges they faced.
Few contract brewers start out intending to sell the hapless beer drinker subpar suds. In fact, most contractors have the same dream as every other brewer: to build their brand, win over consumers and open facilities of their own.
As smaller, independent breweries have steadily chipped away at the market share held by larger national or multinational competition, they’ve also found ways to move into spaces formerly controlled by Big Beer—like Major League stadiums.
What is it about this family of beers that seems to be enchanting a generation? Could sours eclipse IPAs as the new face of American craft brewing? It’s a long shot, but people once asked similar questions about hoppy West Coast ales.