What started with a taste of real ale on a 1987 trip to Europe drew Steve Hamburg back to the UK over 40 times, and led him to co-found Chicago’s Real Ale Festival in 1996.
When Ludger Berges opened his boutique bottle shop in Berlin four years ago, the city’s craft brewing scene was just starting to take shape. Since then, Berlin’s craft beer market has exploded.
From wrapping fermentors in electric blankets, to seeing Widmer Brothers distributed in all 50 states, Widmer has come a long way in the brewery’s 32 years.
Tim Annis is an MBS student and a beer geek who couldn’t believe his luck when his professor at the Wisconsin School of Business announced their assignment: develop a branding strategy to revive Capital Brewery in Madison.
Many breweries have tried to build on the likemindedness of musicians and craft brewers. Rock Brothers seems to have gotten it right. Since 2012, Rock Brothers has partnered with Hootie and the Blowfish, 311 and other bands to release several award-winning beers.
As the Brewers Association’s new American craft beer ambassador in Europe, Sylvia Kopp, a beer sommelier from Germany, will travel the continent demystifying US craft beer for emerging markets abroad.
The warehouse where Idle Hands Craft Ales, Chris and Grace Tkach’s Belgian-focused brewery, has been housed since its opening in 2011 will be razed to make way for Wynn Casinos Everett. They plan to reopen bigger and better.
A collaboration between Good People Brewing Co. and Jones Valley Teaching Farm has managed a counterintuitive feat: spreading beer education to adults and food education to youth at the same time.
Dana Garves believes the future of craft beer lies in quality control. If she’s right, then her new Oregon-based business, BrewLab, is about to be wildly successful.
Peters has made sure we can experience authentic Belgian beer culture at his bar, Monk’s Café in Philadelphia. His employee education program, Monk’s-exclusive beers, and commitment to excellence have won him a semifinalist slot for a 2015 James Beard award.
Gary Fish founded Deschutes Brewery in Bend, Ore., in 1988. Twenty-five years later, the brewpub became the sixth-largest craft brewery by volume in the country.
Once Tigpro connected the dots between the dairy mixing tanks it was building and the brewing equipment in high demand from Maine’s exploding beer market, it became an expert in fabricating the complicated systems.
When he started brewing, Sun King co-founder Clay Robinson never dreamed he’d be taking days off from bottling to suit up and lobby the Statehouse. But these days, he’s dusting off his bachelor’s degree in rhetoric and fighting to raise the production cap for Indiana’s breweries.
UK-based author, journalist and beer somm“ale”ier, Melissa Cole is as strong of a beer advocate as they come. She shared with BA what it’s like to be “taking the beard out of beer” these days.
On a visit to Dogfish Head, while Sam Calagione gave a brewery tour and construction from the brewery’s recent expansion roared on around him, Ben Rosset decided to design a game about building a brewery.
If those surprisingly comprehensible Scottish accents have charmed you into binge-watching Brew Dogs, you’ve probably also been won over by the likes of their silver-bearded right-hand-man, David Donley. Each episode, Martin Dickie and James Watt task him with the impossible, and he makes it happen.
Three years after Jenn Coyle co-founded The Can Van with three fellow MBA students, mobile canning has “almost become trendy,” she says. In July 2014 they canned more volume in the first half of the month than they did in their entire first year of business.
In December 2013, monks from six Belgian Trappist brewing abbeys gathered in Brussels to sample Spencer Brewery’s beer. A unanimous approval made Spencer the first American brewery to earn the “Authentic Trappist” title.
Before he built a brewery in Denver, Brian Dunn built a farm in Algeria. In June, Great Divide Brewing Company celebrated 20 years of Yetis, fresh hops and apparently, squirrel traps.
While researching his latest book, Cooked: A Natural History of Transformation, food and agriculture journalist Michael Pollan connected the dots from plants to grains, to our favorite victual: beer.
Since opening in 2012, Wicked Weed, the Dickinson brothers’ Asheville, N.C., brewery, has been at the forefront of the industry’s relative newcomers, most recently taking home a bronze at the 2014 World Beer Cup.
Watching his old brewhouse in Washington fall into disrepair made Bret Dodd wonder: What happens to the other failed breweries scattered around the country? So Dodd hit the road with his camera, investigating seven still-standing pre-Prohibition breweries.
