We’d love to see more bars move to the British nonic pint, a 20-ounce container that leaves plenty of room for some proper head. Not only do they look cool, they’re inexpensive, versatile and nobody hates them yet.
BrewDog announces location in Columbus; Minnesota allows Sunday growler sales; US breweries win at Australian International Beer Awards; AB InBev trademark application suspended; Alabama craft beer law limits brewery expansion; and breweries and brewpubs now open or coming soon.
Paige Mattson is the creator of Sprout Bottle, a handcrafted, reclaimed beer bottle garden kit that she says she invented because of a growing interest in repurposing items that become garbage far too often.
One facet in beer’s evolution that tends to get overlooked is the point of dispense, the all-important place where beer gets pushed from a keg through a specific length of tubing, out of a faucet and into your glass with a little gas pressure and possibly a pump.
Beer has long been associated as a gout trigger due to its relatively high levels of purine, an organic compound that, among other functions, helps form the base of human DNA. Beer gets the bulk of its purine content from brewer’s yeast, which has about three times the purines as baker’s yeast.
While the internet has given beer lovers access to information and communication avenues that we could never have imagined decades ago, the value of many social media options to breweries is harder to gauge.
Carlsberg’s Carl Jacobsen had clearly been impressed by what he’d seen on his travels and brought back an enthusiasm for British ales. So much enthusiasm that he started brewing ales alongside the lagers you would expect.
Continuing a thematic journey of perfect fried bar snacks from around the world, this recipe features a Belgian-style croquette. Here we use a different technique to create the filling and coating for the final croquette.
When Saffell and Walters had the idea for Foeder Crafters of America, they didn’t really know much about foeders, large oak tanks built for wineries but coveted by breweries such as Rodenbach in Belgium, New Belgium in Colorado, and now a growing number of smaller American breweries intent on making sour beers.
Nick VanCourt brews beer in Michigan, which means his peers are some of the best the US has to offer. He’s stood out by keeping his beers grounded in a sensibility that’s more European than brawling American.
From its brewhouse in Hood River—a Silver LEED certified building with a roof covered in solar panels and a rainwater collection system for irrigation—pFriem is melding European tradition with American ingenuity using tools unfamiliar to most small craft breweries.
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.
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?