Every winter in a quiet waterfront town in Norway, more than 500 members of the community brew a strong, smoked beer according to tradition. For centuries, this endangered style has remained virtually unknown to outsiders.
Despite cultivating one of the most dynamic culinary scenes in the Americas for the past decade, Lima has always lagged behind in terms of beer. Today, however, Peru’s brewing revolution is firmly underway in its capital city.
Although most corner bistros and supermarket aisles remain in the golden grip of Heineken and AB InBev, a new crop of small breweries is eking out an existence in a city where wine is still the go-to libation.
Many Birmingham residents would argue today that locally produced beer is what’s rescuing the city. Credit is due in part to the city’s four production breweries—Avondale, Good People, Cahaba, and Trim Tab.
A casual visitor to Tallinn’s spectacular medieval Old Town might think there are only two breweries in Estonia, Saku and A. Le Coq. Luckily, you don’t have to go far to discover a brewpub or a local producer from the burgeoning beer scene.
In the decades following Prohibition, breweries came and went in California’s capital. More recently, the recession closed a few mainstays. But when the economy recovered, the beer scene exploded, reacquainting the city of saloons with its beer-soaked heritage.
Singapore has a handful of young microbreweries, but it’s the tidal wave of high-quality imports—and the pioneering craft-focused bars serving them—that’s most responsible for the area’s recent drinking metamorphosis.
As the South American culinary scene continues to progress at an astounding rate, its craft brewing scene has begun to catch up. It started in countries like Chile and Brazil. Now Peru has joined the fray, too.
From the beach bodies on the boardwalk to the Art Deco architecture on Ocean Drive and the busy cafés in Little Havana, Miami is a colorful city. Until recently though, beer has been a wallflower at the culinary celebration.
If we overlook all the Americans who moved to Europe and started brewing American-inspired beers there, which already-existing American craft brewery will be the first to open its own European brewing facility?
Though it is one of the fastest growing cities in the country, Charlotte can’t rival Asheville when it comes to breweries per capita. But what it lacks in numbers, it makes up for with perhaps the most diverse group of breweries in the state.
Taking time off to travel allows brewers to escape the comfort zone of their local brewing scene, an environment that might breed complacency. Countless possibilities await those willing to expand their worldview for the sake of professional development, whether it’s a state or a continent away.
Currently, over half of the malted grain used by Montana breweries is grown in state and Montana now ranks second in the US in breweries per capita. Missoula, a university town of 69,000, offers a healthy sampling.
Boston has long been an old city with a newness problem. This adherence to tradition also applies to beer. But veer off the path—into Somerville, Charlestown, or Everett—and you’ll find a vibrant subculture of drinkers, brewers, and restaurateurs doing their own thing.
Palmetto Brewing, South Carolina’s first modern brewery, started in Charleston in 1993, but seven other production breweries have opened since 2007. Beyond that, a bevy of retail shops, bars, and tour companies have filled most corners of the city with at least one solid craft option.
Locally brewed beer returned to Syracuse in 1991 with the Syracuse Suds Factory. The arrival of Empire Brewing and Middle Ages Brewing helped to revitalize the industry and put Syracuse back on the map.