BeerAdvocate magazine #118

The rumors are true. Extreme Beer Fest cometh to Los Angeles, Calif., on Saturday, December 9, 2017.

Collaborations between brewers and lifestyle brands continue to sprout up. But how exactly do they happen? And who gets the ball rolling?

When BrewDog announced the Columbus, Ohio, location of its US brewing operations in June 2015, it left some wondering how the arrival of a big player would impact the city’s beer scene.

Heineken beer mislabeled as local craft brands in Ireland; Tree House Brewing secures $7.7 million bond for new brewhouse; Colorado breweries reunite under state brewers guild; AB InBev-SABMiller merger official; and Kirin buys minority stake in Brooklyn Brewery.

Glassify turns the bottom of a pint glass into a mini-computer that’s able to interact with a mobile device via a chip inserted during the manufacturing process and offer tailor-made deals through the Glassify app.

Beyond the classic English and American styles, author Joshua M. Bernstein indexes standout IPAs by grain, color, and strength. Fringe categories like “yeast-driven” and wood-aged get a nod, too.

For a brewery whose marketing director started out washing kegs, Sun King’s redesign isn’t surprising. Even the Indiana brewery’s milestones are couched in a beta mindset.

In struggling towns and neighborhoods, breweries are partnering with Community Development Financial Institutions, which provide funding based on community impact.

Bad beer won’t take down the craft brewing industry, but it’s up to bar owners and consumers to speak up when something tastes off.

Beginning as a government effort to curb drinking by WWI munitions workers, state-controlled pubs persisted in some English towns until the 1970s.

This big, dank Double Brown Ale recipe commemorates California Governor Jerry Brown, who has signed four homebrew bills into law.

Ingredients like pineapple, ginger, and coconut play off the tropical flavors contributed by new-school hops in this Hawaiian island-inspired Thanksgiving feast.

This beer cocktail combines classic old fashioned ingredients of orange peel, cherry, and bourbon with Oatmeal Stout and a housemade vanilla Stout syrup for sweetness.

Jeffrey Mancino of Garde in Providence, R.I., suggests pairings for three meats from the seafood and cocktail bar’s housemade charcuterie plate.

Albuquerque brewery La Cumbre’s taproom has become a popular hangout for local beer lovers, and its taproom sales (especially the top-selling Elevated IPA) are what made the company viable.

Marley Rall opened The Brewmaster’s Bakery and Taproom to serve beer from Seattle-area breweries alongside baked goods she makes with their spent grain.

At Southern Prohibition in Hattiesburg, Miss., brewmaster Ben Green is helping to build a new beer culture, oriented around bold flavors in everything from hoppy ales to barrel-aged sours.

What sets Ohio-based brewery Fat Head’s apart from its peers is its winning streak at the Great American Beer Festival and the World Beer Cup. Since the original brewery opened, it has collected 25 medals between the two competitions across a wide range of styles.

In Seoul, it seems like you can’t walk a block without the words “craft beer,” in English and Korean, glaring out at you from a window or doorframe. Flavorful, hoppier beers—especially IPAs—are becoming the trendy thing to drink in the capital of this nation of very heavy drinkers.

Rapid growth and continued innovation in the beer industry have made it a professional pipeline for women in STEM careers, from researching yeast genomes to studying the science of taste.

As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?

On the Two Beers In podcast, comedians Charlie Todd and Cody Lindquist invite friends and policy wonks to hash out the latest political news in front of a live audience—after chugging two session beers.