When Eric and Julie Michaud opened Portland, Maine’s Novare Res Bier Café in 2008, the husband-and-wife pair hoped to start a revolution, as the bar’s name means in Latin.
Hugh Sisson has a lot on his mind: the growler bill he just passed through the Maryland Legislature, the 550 firkins sitting in his brewery and his robust (and expensive) barrel-aging program—not to mention his recent brand makeover.
Once upon a time, in a distant land known as Northern Colorado, two homebrewers decided that 5-gallon batches weren’t enough. So, with a little knowledge and a lot of courage, the duo set out on an adventure destined to change their lives.
Phil Wymore has made the most of his experience, parlaying stints at Goose Island and Half Acre into his own St. Louis startup, Perennial Artisan Ales.
Houston’s quickly growing craft scene requires that new establishments find ways to stand out amidst increasingly stiff competition. Hay Merchant’s superlative is an exotic, quickly rotating cask program.
Highland Brewing Co. now encompasses 70,000 square-feet on the eastern edge of Asheville, N.C., quite a step up from the 3,500 square-feet in the downtown basement under Barley’s Pizzeria & Taproom, where the brewery started in 1994.
Brothers Jim and Jason Ebel opened Two Brothers Brewing in 1997 as a family affair. Jim set up a distribution company out of his Ford Bronco. And on weekends, family and friends would bottle, label and package the beers.
Forget all the normal hassles of starting a brewery—Ken Landin and Janine Bennett first had to rehab a historical Athens, N.Y., landmark after purchasing the building in October 2009.
Good beer has flourished since South Carolina lifted its cap on beer alcohol content, and Edward Westbrook’s Mt. Pleasant brewery has been at the heart of it.
The craft beer scene in Chicago was a bit behind in 1992. But with a bar like Hopleaf and emerging craft brewers popping up, things began to turn around.
At Jack’s Abby, the Framingham, Mass., brewery is truly a family operation—and if the brothers’ mom, Shelly, has it her way, they’ll be counting some Suffolk Punch horses in the family, too.
If you don’t know what to look for, you’re likely to drive right past the little beer haven deep in the heart of wine country. There’s little to promote Dunbar Brewing Company, which sits tucked into the corner of a small commercial building in Santa Margarita, on California’s central coast.
For Scott Smith, drinking good beer led to brewing it at home, and making 5-gallon batches in the kitchen ended in Smith quitting his job, emptying his savings account and opening East End Brewing, a production brewery in a dilapidated Pittsburgh warehouse.
When Trappeze Pub opened in 2007, its hometown of Athens, Ga., was known more for its music than its beer. But thanks in no small part to pent-up demand for craft beer in the area, opening night saw people lined up out the door for Trappeze’s expansive beer bible of a menu.
After 10 years of homebrewing, Megan Parisi went back to school. Her big break came from Cambridge Brewing Co. in Massachusetts, where she won five GABF medals. Now, Parisi is helming Bluejacket, the newest venture from DC-based Neighborhood Restaurant Group.
It is illegal in Massachusetts to bring a beer to a patient in a hospital. In Texas, drinking more than three sips of beer at a time while standing is against the law. There are scores of pointless, strange edicts on the books, but the good people of Mississippi aren’t laughing about a particular law regulating
When Doug Hurst and his wife, Tracy, founded the Metropolitan Brewing Company, they wanted to bring something different to Chicago. Metropolitan stands out in a crowded craft beer market because the brewery is married to its hometown’s brewing culture.
The Monk’s Kettle in San Francisco’s Mission District, hosts 24 drafts and around 180 bottles, including 10–15 vintage selections in the subterranean cellar of the extremely intimate space (the capacity is just 45).
On December 16—her 28th birthday—Erny learned that she’d earned the title “Master Cicerone.” She’s the fourth and youngest person, and the first woman to pass the test.
The Savannah, Ga., brewpub has a reputation as one of the more haunted locales in a town known for its ghost stories. Like those who fill the bar and dining room every week, they must like the beer.
To Paul Graham, who began working at Central Waters out of college before buying it from his old bosses, the brewery has adopted the attitude of the rural Wisconsin town where it’s headquartered.
On a recent visit to the Dogfish Head brewpub, the BeerAdvocate team got to talk shop with Calagione. The consensus? “Ask not what beer can do for you, but what you can do for beer.”
In 2006, when Matt Keasey opened the doors to the Spring House brewery—which is located in the barn on his property outside the city limits—he learned a valuable lesson about just how magnetic beer can be.
