In countless posts across the internet we see “overrated” used (and misused) as a default reference to beers and brewers, usually with no substance to back it up.
Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.
Several new hotels now contain or will soon have on-site breweries, like The Source Hotel in Denver, where guests will be able to get a beer poured right at the reception desk when they check in.
TTB eases tax regulations on brewers; Tennessee raises ABV limit to 10.1 percent; Craft Brew Alliance buys stake in Miami’s Wynwood Brewing; and monastic brewing returns to France.
After discovering a vintage bottle opener on eBay, its American origin and a great comeback story convinced two entrepreneurs to reintroduce it to the market after 70 years.
In this stellar example of what beer writing can be, working mother Lucy Burningham documents her experiential study plan to pass the Certified Cicerone exam within a year.
In search of a new flavor profile, brewers turn to gin barrels, which can add herbal citrus, botanical notes, vanilla sweetness, and oaky depth to certain beers.
As interest in plant-based diets grows, pub grub has begun to change with the times, meaning beer has a few new healthier, meat-free dining companions.
Rather than futilely trying to sample every available beer, drinkers should enjoy them the way the brewer intended: a full glass, pint, or half-liter at a time.
Known as “the Dog” in its home of England, Newcastle’s ubiquitous Brown Ale was atypical in its strength and production methods when it debuted in 1927.
Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.
The face of Minneapolis’ rowdier, fresher approach to big-ticket dining, Butcher and the Boar is known for its quirky and obsessively current tap list featuring breweries from the Midwest and beyond.
As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.
When Gun Hill Brewing Co. opened in February 2014, it was the Bronx’s first production brewery in over 50 years—since the Rheingold facility closed in the 1960s.
Houston’s thirsty guests will find a thriving beer scene with multiple breweries, each with a distinct personality and guest experience. Five new breweries opened up over a three-month period in summer 2016 alone.
Hidden in Eastern Europe and forgotten for centuries, the fruity, slightly sweet, and full-bodied õlu, or beer, made by the Seto people is reminiscent of British Mild Ale, Kvass, a beverage made from fermented bread, and even root beer.
As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.
In the PBS television series Brewed in NY, Maya Contreras and co-host Matt Archambault travel to the breweries, farms, and festivals that make up the state’s flourishing beer industry.
