Since we announced the launch of BeerAdvocate magazine in June 2006, we’ve been told that “print is dead” and that it was likely to fail. Admittedly, the mag has been hit with some challenges over the years, but we met them head on, learned from them, and 100 issues later, we’re still here.
An archaeological excavation on a construction site in central Tel Aviv, Israel, has unearthed what may have been an ancient Egyptian brewery. The dig revealed fragments of large ceramic basins used by Egyptians to make beer approximately 5,000 years ago.
Georgia’s Senate Bill 63, more commonly known as the Beer Jobs Bill, passed the state Senate in early April. Meanwhile, Kentucky has banned breweries from self-distributing throughout the state, reversing a 1978 court decision permitting Anheuser-Busch to purchase a Louisville distributorship.
Longmont, Colo., canned-beer pioneer Oskar Blues Brewery has acquired Perrin Brewing Company in Comstock Park, Mich. While the exact terms of the deal were not specified, Perrin will remain locally owned and operated.
On one side, Kit Lab works like most online recipe forums. But there’s the added option to have precise ingredient amounts for recipes shipped to your door. And there are plans for both all-grain and extract versions so homebrewers of all levels can participate.
Most breweries don’t release their first packaged beer with a label depicting their hometown getting sucked into a void of nothingness. In the image, a classic New York street corner—historic brownstone, sign-studded street lamp and all—is flying into a vacuum.
Brewery owners sell for different reasons. They want to retire or need cash from their brand equity. More and more, the ESOP is emerging as both a viable alternative to a corporate or equity buy-out and a way to reward a loyal workforce if a sale is made.
Amid the introduction of hundreds and thousands of new brewers—some small, some unbelievably large—we are witnessing a massive changing of the guard. America’s oldest breweries face a host of challenges ranging from demographics to succession.
Like all styles that have been around for more than five minutes, Berliner Weisse has undergone several transformations, adapting to technological, political and social change. It’s currently in a very sad state in Germany, hanging on by a thread. Only one version, Kindl, is made in any quantity.
Cake is a mixture of wheat flour, sugar, flavorings, eggs and butter. The last two ingredients contain copious fats that make it a complicated beer additive. Yet to brew a true chocolate cake beer, one must have chocolate cake.
Canned beer is more flexible for outdoor activities where bottles have never been a good idea due to their weight and the danger of broken glass. So here are several recipes, all using canned beer, which are perfect for that long weekend trip to your favorite camping spot.
Two Oceans is a tiki-inspired beer punch named after a spectacular mountain north of Jackson in Togwotee Pass. In this recipe, the spices from a house-made falernum blend with the gin’s juniper and the Pale Ale’s hops to create a very bright and complex punch.
West Coast brews pair with a trio of house-butchered meats at Hog’s Apothecary: Miss Piggy, a pork and pink lady apple sausage with soft herbs, Boss Hogg, a Louisiana-style all-pork hot link with cayenne and garlic, and Empire Of The Sun, a pork sausage flavored with citrus and Chinese five spice.
This 4,500-square-foot bottle shop and bar serves up a well curated mix of the best stuff available in The Volunteer State. Regulars pair their pints with wings from Thunderbird, a smoked chicken food truck, on the 50-seat front porch.
Over the past eight years the setup of this column hasn’t changed much: Why beer? Why brewing? Why do you do what you do? But the common theme, from Oregon to Kansas to the Carolinas, is the way that a passion for beer builds and rolls forward on its own momentum.
Inspiration for Modus Operandi struck when Grant and Jaz Wearin embarked on a great American road trip that kicked off in Colorado, continued through the rolling mountains of Wyoming, Montana and Idaho, and then wound back down the West Coast.
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.
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.