Dismiss Notice
Subscribe to BeerAdvocate magazine for only $9.99! (Limited time offer, US delivery only)

BeerAdvocate magazine #113

No More Excuses Beer Smack by

There is now a plethora of companies and people who are more than willing to offer their services and resources to help nearly anyone succeed. But it’s apparent that far too many brewers aren’t utilizing them as the same issues that everyone has bitched about for years still persist.

Breweries Add LEED Certification to Sustainability Efforts News by

Although many breweries prioritize sustainability, less than a dozen have achieved the US Green Building Council’s Leadership in Energy & Environmental Design (LEED) certification.

Beer News News by

Collaboration beer to benefit Paris terror attack victims; Smithsonian to document brewing history; first gluten-free barley beer for sale; and Lawson’s announces expansion plans.

Thinking & Drinking: Getting to Know Friends and Beer Innovation by

Thinking & Drinking is made up of six decks of cards with 54 cards in each deck. Each card includes a question designed to spark conversation, as well as the profile of a craft brewery and one of its beers.

The Beer Geek Handbook Shelf Talker by

The snobs out there can make beer seem unapproachable for “noobs.” This book is author Patrick Dawson’s answer to the upturned noses among us; a dry, unapologetic survey of the craft beer lifestyle.

Hop Stimulator Double IPA by Funky Buddha Brewery Label Approval by

When creating the Double IPA’s label art, capturing the evolution of a brewer into a hop monster in a single image took about three months of collaboration between the Florida brewery, its branding agency and an illustrator.

Grin and Beer It: Watering Holes Cater to Hikers Along the Appalachian Trail Draft Picks by

Whether your trail beer is found at a pub in the Smoky Mountains, a brewery in New England, or in a “trail magic” cooler stowed in the woods by a kind, empathetic soul, beer is part of Appalachian Trail culture.

5 Sources of Inspiration for Rodenbach Caractère Rouge 6 Degrees of Fermentation by

Brouwerij Rodenbach brewmaster Rudi Ghequire talks about the beverages that inspired a new beer designed to be paired with food: a Flanders Red aged for an additional six months on cherries, raspberries and cranberries.

Wild Growth: What Will the Ever-Increasing Number of Breweries Mean for the Industry? Unfiltered by

Once a tight-knit community, beer has grown into big business—and the nearly 13,000 attendees at the Craft Brewers Conference is proof.

Adulterating Germans Fermented Culture by

Despite the strict rules of the Reinheitsgebot, in the mid-1800s, Germans were no less prone to tampering with beer than the British.

Extract This: The Secret to Bitterness Without Muddiness BYOB by

To achieve peak bitterness without green muddiness, this Pliny the Elder clone calls for multiple doses of hop extract.

Asian-Style Noodles Infused with Stout and Witbier Cuisine à la Bière by

A Stout-infused mushroom sauce and spicy seafood sauce with Witbier bring unique flavors to two Asian-style noodle dishes.

Carolina Creeper Kindred Spirits by

In this beer cocktail, Watermelon provides a refreshing base as lemon and thyme subtly act as a bridge to the peppery finish, while a Witbier finishes the cocktail with a light, smooth mouthfeel.

Chilean Sea Bass: 3 Pairings Table Mates by

At Public House in Las Vegas, lead bartender Nick Barlow picks three beers to pair with a Chilean sea bass dish by chef Anthony Meidenbauer.

Oak & Ore in Oklahoma City, Oklahoma Barkeep by

In addition to hosting the state premiere of breweries like Drie Fonteinen, Oklahoma City watering hole Oak & Ore supports and effects positive change in the region.

Brian Hunt of Moonlight Brewing Company 9 Steps to Beerdom by

Since 1992, Brian Hunt’s little Santa Rosa brewery Moonlight Brewing Company has been churning out small batches of ales and lagers that are uniquely rooted in Northern California.

Piney River Brewing Company: Making Hay in the Heartland From the Source by

Piney River Brewing Company is located 5 miles outside of Bucyrus, Mo., an unincorporated community small enough that the brewery’s first distributor had never heard of it.

Where to Drink in Reykjavík, Iceland Destinations by

Despite Iceland’s late entrance to the global brewing revolution, the country has hastily made up for lost time, and Reykjavík is the center of the action.

Sequencing Wild Yeast: Brewers Team Up with Scientists to Better Understand Fermentation Feature by

To create more consistent wild beers and better understand fermentation, brewers are teaming up with scientists. The future of sour beer has never looked better.

Skipping the Store: Will Beer Delivery Services Change Consumer Behavior? Feature by

With the rise of mobile commerce, beer-delivery services are shaking up the status quo, from customized 24-packs to freshly filled growlers direct from local breweries.

Sean Lynch, Founder, Clean Beer Project Last Call by

Sean Lynch launched the Clean Beer Project, which travels to bars in New York City, scrubs down beer lines, and lets patrons know via Twitter that their favorite bar is now squeaky clean.

  • About Us

    Founded in Boston in 1996, BeerAdvocate (BA) is your go-to resource for beer powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer.

    Learn More
  • Our Community

    Comprised of consumers and industry professionals, many of whom started as members of this site, our community is one of the oldest, largest, and most respected beer communities online.
  • Our Events

    Since 2003 we've hosted over 60 world-class beer festivals to bring awareness to independent brewers and educate attendees.
  • Our Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.