As more breweries choose cans, often at minimum quantities, the three can producers—Colorado’s Ball Corp., London’s Rexam and Pennsylvania’s Crown Cork & Seal—are struggling with an influx of new orders.
American brewers win at European awards; wild hop variety makes commercial beer debut; SweetWater to build West Coast brewery; Wynkoop revives Beer Drinker of the Year awards; Bill Siebel passes away at 69; and Constellation Brands to acquire Ballast Point.
A thin strip of copper imprinted with the name of a brewery, TagaBrew hangs as a charm from a 4-inch chain (for growlers) or 26-inch chain (for collecting and wearing the tags).
Beer writer Mark Dredge kept getting asked, What’s the best beer in the world? Tired of stumbling through contrived answers, Dredge decided to figure it out for himself.
Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.
Many craft breweries are cults of personality. But when these icons eventually fade, we’re left with the next generation to think about, as the brewery must go on. Craft brewing has always been a business.
The beer consuming public wants us to turn everything into an IPA. I love a good IPA, but we’ve hit a point where if a beer isn’t an IPA, regular folks just don’t buy it.
Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.
The crisp hoppiness and super dank fruit notes of Voodoo Brewing Company’s Good Vibes IPA combines with Bluecoat Gin and Bonal, a French aperitif wine, in this beer cocktail.
Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.
Iron Horse Tavern was opened by the owners of Mountain State Brewing. As West Virginia’s young craft beer scene continues to grow, Iron Horse grows right along with it.
Ben Low chose a career in brewing as an alternative to a life as an academic specializing in classics. That one decision point resonates through Low’s approach to brewing at Baxter Brewing Company, the Lewiston, Maine-based beermaker where he serves as director of brewing operations.
Wild Beer’s careful, considered way of doing things—harvesting native yeasts, implementing uncommon ingredients, blending, aging, experimenting—makes this remote operation one of the most forward-thinking craft breweries England has ever seen.
Named after a rock formation in the Arkansas River that flows through its downtown, Little Rock is a charming Southern town with a renowned foodie scene, and now, a growing beer culture.
New York State’s introduction of the Farm Brewery License in 2013, paired with Governor Andrew Cuomo’s administration’s pro-brewery stance, has encouraged small farm breweries to open in the Hudson Valley.
There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.
From wrapping fermentors in electric blankets, to seeing Widmer Brothers distributed in all 50 states, Widmer has come a long way in the brewery’s 32 years.
