Brewers and their distributors need to stop saturating markets, brewers need to date stamp their packaged beers, stores need to get control of their inventory and consumers need to look for dates and buy accordingly.
From the high-capacity BrewHub to the high-tech experimental Labrewatory, brewery incubators across the country are helping new breweries share best practices and take advantage of communal buying power.
Looking to tap into the huge demand for India Pale Ales, the monks of Saint Joseph’s Abbey in Spencer, Mass., say they have brewed the first Trappist IPA in the long history of monastic brewing.
Mikkeller beer to help refugee children; San Francisco Brewers Guild offers free shuttle service; brewing luminaries to teach at Vermont’s Sterling College; and MillerCoors Breweries reach landfill-free status.
A gift of six hand-selected beers deserves to be carried and presented in something a little more special than a used six-pack holder—especially for special occasions. That’s why Ashley Edmonds created Beer Greetings.
Gardening for the Homebrewer starts out with the basics, but what makes it great is chapters on growing other fermentables—from Gruit herbs, like yarrow and juniper, to cucurbits, the key to Cucumber Saisons and Pumpkin Ales.
You can’t go wrong with a chocolate lab, thought Steve and Julie Groff, owners of Wyndridge Farm Brewing. And Barn Dog Chocolate Vanilla Imperial Porter’s popularity has proved them right.
A look at the coronation beers of 1953, the first Strong Ales brewed in Britain after supply shortages at the end of WWII forced brewers to ration ingredients.
Rye whiskey and maple syrup work together in this cocktail to liven the spicy and floral components of a one-off Pilsner from Oregon’s Fort George Brewery.
At Manhattan’s iconic Italian restaurant Felidia, Sicilian-born chef Fortunato Nicotra composes a plate of crudo like a colorful work of art. Josh White, head bartender and creator of Felidia’s beer parings menu, suggests three beers for it.
Knowing that there was a need in Wichita for a craft beer bar that focused on serving local ingredients, business partners Brooke and Travis Russell and Drew Thompson opened Public at the Brickyard in 2012.
Dustin Jeffers has lived South Florida’s brewing evolution. When he arrived as a transplant from the Northeast, his go-to beers were as likely to come from his own kitchen as they were from a local commercial outfit. In late 2013, he helped open Delray Beach’s Saltwater Brewery.
Two hours north of Montreal, this 5-barrel brewpub is housed in a 150-year-old building that once served as a general store. Its small town of Saint-Tite also hosts a rodeo every September.
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.
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.
A look at the beer industry post-2015, the year that Big Beer acquired successful craft breweries left and right and infused mind-boggling amounts of money into the business. Their plan? Buy more shelf space.
In 2012, three men launched one of the first craft breweries in Russia’s former capital. Now a handful of likeminded gypsy brewers in St. Petersburg are leading the country’s nascent beer renaissance.
