BeerAdvocate magazine #112

Beware the Storysellers Beer Smack by

There’s a disturbing trend in beer journalism. In fact, unbeknownst to most readers, it’s lurked in the global beer scene for decades.

Marketing Nostalgia and Local Pride, Brewers Revive Heritage Brands News by

From Gerst Amber Ale to Pabst’s Ballantine IPA, more breweries are reviving historic beer brands.

Gypsy Brewers Put Down Roots News by

From Mikkeller to Grimm Artisanal Ales and To Øl, several so-called gypsy brewers have recently invested in permanent residences.

Beer News News by

Fort Worth’s beer can house sold; CAMRA launches revitalization project; Brouwerij de Molen sells minority share; and presidential candidates inspire new beers.

Counter (Top) Intelligence Innovation by

It’s like a Keurig—for beer. And Seattle-based PicoBrew hopes Pico, its new countertop homebrew system, will catch on just as quickly as those pod-fed coffeemakers.

Food & Beer Shelf Talker by

In Food & Beer, we’re led through a day in chef Daniel Burns and Evil Twin founder/brewer Jeppe Jarnit-Bjergsø’s Michelin-starred kitchen, Luksus.

PsycHOPathy IPA by MadTree Brewing Label Approval by

To create the art for MadTree’s IPA, designer Margaret Weiner made a composite of inkblots that combine the shape of a hop bud, a maniacal face, and branches and roots.

The Evolution of a Hobby: A New Era for Homebrewing Clubs The Blending House by

Since pushing to legalize the hobby more than 40 years ago, homebrewing clubs have greatly increased membership and sophistication.

Co-op Breweries in Small Town America: Fostering Community One Beer at a Time The Business of Beer by

While most co-op breweries are in urban areas, the business model has also found success in rural towns, uniting neighbors for a common purpose.

Living in Isolation: How Elitism is Alienating Macro Beer Fans Unfiltered by

It’s time for small brewers and beer enthusiasts to stop taking cheap shots at Big Beer and instead focus on their own products.

Canadian IPA Circa 1900 Fermented Culture by

The popularity of British imports like Bass Pale Ale made India Pale Ale a popular style in Canada at the turn of the 20th century.

Dance the Can-Can: Canning a Homebrewed Saison BYOB by

A Saison recipe inspired by figolla, a Maltese Easter cookie made with almond paste, orange and lemon.

Celebrate Spring with an IPA Pesto Cuisine à la Bière by

A pesto-like sauce made with seasonal ingredients can work with many dishes, from a bright potato salad to a creamy pasta sauce.

Irish Iced Latte Kindred Spirits by

The Irish Iced Latte, made with a Milk Stout, has the bold whiskey backbone of an Irish coffee, the elegance of a milk punch, and the playful, foamy mouthfeel of a Smith and Curran.

The Full English: 3 Pairings Table Mates by

In Austin, Texas, Hopfields chef Sam Castrale takes inspiration from a traditional English breakfast for this hearty brunch dish, paired with with three Texas beers.

Of Love & Regret in Baltimore, Maryland Barkeep by

Since opening in 2012, Of Love & Regret, Stillwater’s gallery and tasting room, has evolved into an acclaimed bar, restaurant and bottle shop.

Paul and Abraham Lorrain of Funky Bow Beer Company 9 Steps to Beerdom by

When the father-son duo opened up the Funky Bow Beer Company on a southern Maine farm, they turned it into a massive indoor-outdoor living room, replete with pets, bonfires and bluegrass music.

Steens Mountain Brewing: Foraging Wild Hops in Oregon From the Source by

Located in a tiny town in rural Oregon, Steens Mountain Brewing is one of the state’s smallest breweries. Most of its beers are brewed with hops owner Richard Roy has discovered in the wild.

Where to Drink in Queens, New York Destinations by

Queens has developed a strong beer scene in recent years, a feat largely propelled by an impressive group of new breweries to open in New York City’s largest borough.

The Chef in the Brewhouse: More Breweries Add Upscale Menus and Sit-Down Dining Feature by

Goodbye boring pub grub. As the role of the brewery has evolved over the last decade, so has the relationship between the beer being brewed and the food being served.

Southland Ales: LA’s Young Beer Scene Looks to the Future Feature by

Los Angeles is emerging from the shadows of its better beer neighbors to tell its own story. And like the city itself, that story is diverse, progressive and undeniably cool.

Katie Wallace, Assistant Director of Sustainability at New Belgium Last Call by

Environmental efficiency is embedded in the culture at New Belgium Brewing, largely thanks to Katie Wallace, assistant director of sustainability.

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