It’s our collective responsibility to create a better beer culture by challenging ourselves, having those hard discussions about our community, naming names and remaining open to constructive criticism.
First Draft, a 40-tap bar in Denver, opened its doors without a single bartender. Instead, patrons pour their own drinks with iPourIt, a self-service system for serving beer (or any line-dispensed beverage) by the ounce.
In early 2015, a group of independent retailers formed Keep Colorado Local to prevent grocery chains from changing state law to allow the sale of full-strength beer, wine and liquor in their stores.
Cicerone program adds advanced level; author Fred Eckhardt dies at 89; New Belgium names Perich as new CEO; and Inc. 5000 List includes nine breweries.
The Magic Opener’s whimsical bottle shape, while fun at rest on a fridge, bike frame or counter top, is ergonomically designed with a rubberized grip to make every opening task gentle on your hands and easy to accomplish.
In Speed Brewing, author Mary Izett applies her chemistry background and BJCP expertise to designing original recipes that ferment in just days or weeks.
Smartmouth has a way of winning people over to the nerdy side. From the metabolic flows of fermentation to the yeast pitch rate formula, the cans become a resource for people to study while they drink.
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.
Hair of the Dog Brewing Company founder Alan Sprints reveals the sources of inspiration for Adam, an Old Ale brewed with Pacific Northwest hops and black, crystal, chocolate, peated, and organic Pilsner malts.
Cans are now instinctively what I reach for when I’m buying beer in the store, much to my own surprise. In fact, I expect to keep passing over glass bottles, bombers and growlers for many years to come.
It’s clear that Guinness, although popular, was far from dominant in the British Stout market. And there were many Stouts not just as dry as Guinness, but far drier.
Mark Schoppe of the Viking-helmed Austin ZEALOTS just grabbed his second Ninkasi Award at this year’s American Homebrewers Association competition. This sour smoked German ale, a Lichtenhainer, was one of them.
These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).
Tarragon is a perfect botanical for gin drinks, and tarragon syrup adds a sweet kick to gin and sodas. This beer cocktail combines that fresh, summer flavor with the refreshingly tart Rhinegeist Gose.
The Mahogany Bar’s lineup of 42 taps includes a wide mix of styles with more than 15 local beers like Crooked Letter Mystery Romp mocha Porter and Southern Prohibition Crowd Control, alongside plenty of bigger regional, national and international brands.
Aaren Simoncini launched the Beer’d Brewing Company as a vehicle for delivering fresh, creative, and locally brewed beers to his corner of southeastern Connecticut. Exponential growth has led to Beer’d growing deeper, not wider.
In 2011, David Stein boldly proclaimed that he would make the best beer Atlanta had to offer. When Creature Comforts opened in Athens, the prophecy came true, in a way. The brewery is one of the most raved about in Georgia.
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.
Brewers guilds must educate, protect and promote. It’s taken the craft brewing industry some 35 years to be able to produce 12 percent of the beer bought in America. No one accomplished that feat alone. There is strength in numbers.
Do family-run breweries have a future in the current environment? With breweries proliferating at every turn, generational succession is a critical long-range consideration for some companies.
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.
