BeerAdvocate magazine #112

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

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

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

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

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.

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.

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.

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

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.

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

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.

How to homebrew a Saison inspired by figolla, a Maltese Easter cookie made with almond paste, orange, and lemon.

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

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.

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.

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

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.

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.

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.

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.

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.

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