Kim Sturdavant had been using an amylase enzyme to dry out Social Kitchen’s Triple IPA for a couple of years before he tried adding it to his standard-strength IPA. The idea evolved from there, resulting in the bone-dry style dubbed “Brut IPA.”
Alsace is France’s brewing powerhouse: Around 60 percent of the beer drunk in the country is brewed here, and the vast majority of its hops are grown here, too. Now the region is enjoying a revival.
By reviving one of Salt Lake City’s beloved heritage brands with a distinctively modern approach, A. Fisher Brewing Company has earned the admiration of beer drinkers young and old.
As the co-founder and brewer of Virginia’s Aslin Beer Company, Kai Leszkowicz has gained a reputation for his New England-style IPAs—and for taking crazy risks with his recipes.
Founded in 1893, The Pilsener Club is one of the finest examples of Amsterdam’s brown cafés, cozy pubs named for the characteristic patina built up on their walls.
Pelican Brewing Company’s new research and development chef Dan Micolino aims to highlight the tight link between beer and food at the coastal Oregon brewpub.
Since Austin’s Live Oak Brewing launched with its Czech-style Pilz, Texas has become America’s craft brewing breeding ground for world-class pale lagers. But how did bottom fermentation end up on top here?
Trading its vagabond ways for a sleepy town in Michigan, Transient Artisan Ales has made a name for itself with oak-aged Saisons, wild ales, and an “obligatory” IPA.
Three Weavers Brewing Company co-founder and brewmaster Alexandra Nowell shares the steps that led her from a college classroom to a Los Angeles brewhouse.
John Bedard has become the go-to brewery architect in Brooklyn, with projects from Threes, Kings County Brewing Collective, Grimm, and more making up nearly half of his current portfolio.
We reach out to our writers, subscribers, and followers to help us build our annual feature on brewery openings. This year, we’ve also included a number of Canadian breweries. Here are 50 of the most promising newcomers, as chosen by you.
In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.
Washington’s oldest and largest craft brewery plans to tackle slowing sales by taking a cue from the hyper-local breweries that have appeared in its wake. Enter Brewlab, Redhook’s new brewpub focused on innovation.
Over the last year, New Jersey’s Magnify Brewing Company has emerged as one in a small but growing group of beer makers across the country producing IPAs, particularly in the New England style, that enthusiasts will queue up for hours to acquire.
The Dilgers placed the creativity, variety, and limitless experimentation that they loved about homebrewing at the core of their business plan for Foulmouthed, their brewery in South Portland, Maine.
In Westbrook, Maine, 33 Elmwood has elevated the food-and-entertainment game by pairing bowling with a beer list and dinner menu that stands up to the city’s fine dining restaurants.
As the founder and brewmaster of Zambo Creek Microcervecería, an all-female brewery in Quito, Ecuador, Boada works to empower women in the brewing industry.
BrewLAB’s small size comes with a glut of flexibility, and with both owners serving as brewers, too, there’s no shortage of opportunity to live up to the California brewery’s name.
Hermit Thrush Brewery in Brattleboro, Vt., Christophe Gagné showcases local microorganisms by nurturing house cultures of wild yeast and bacteria and embracing spontaneous fermentation.
Colorado beer-industry pro Sarah Haughey opened The Jailhouse Craft Beer Bar in the squat, 850-square-foot building in Buena Vista that briefly served as the town jail 137 years ago.
Jacob McKean opened Modern Times in 2013 with a large, 30-barrel system, 16-ounce cans, and a focus on packaging design—three choices that put him a step ahead of industry trends.
