BeerAdvocate magazine #124

Like it or not, the New England India Pale Ale is a style, and one that you’re going to see much more of as brewers continue to jump on the hazy hype train.

Brewing has returned to the massive Pabst complex with Pabst Milwaukee Brewery, a microbrewery and restaurant, in a 144-year-old building that once served as a pub for Pabst employees.

Idaho is the third largest producer of hops in the US, but the state was lacking a hop pelletizing facility—until now.

In a roundup of beer news, Georgia approves direct brewery sales, Oregon’s BridgePort Brewing cuts 13 jobs, Utah lowers DUI threshold, and Australian premier invests $1.5 million in Victoria brewery.

After 45 minutes in the freezer, the Chillsner is transformed into an in-bottle cooling device that fits right into any standard 9-inch, 12-ounce bottle.

In this book, author Jeff Rice parses the language and networks we use every day (like social media) to help explain how those systems impact the industry.

Swiss graphic designer Joseph Müller-Brockmann’s minimalist, geometric aesthetic has had a huge influence on the Brooklyn brewery’s design philosophy.

As the locavore movement spreads, breweries are working with regional farms or growing their own ingredients to make beer with a sense of place.

Is the “seasonal beer” still relevant in a marketplace where a record number of new brands and styles are available to consumers year-round?

Low alcohol beer is the last unexplored territory of American brewing. To take its place in our beer-drinking culture it must transcend gimmicks.

In remembrance of Best Mild, a beer popular in 1950s England that was usually a somewhat stronger and darker version of a brewery’s Ordinary Mild.

Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

In this margarita-inspired cocktail, Sauza Tequila and Cointreau set the base, while Scrappy’s Lavender Bitters provide a floral twist and Hefeweizen adds bubbles.

Randyl Danner, Beer Kitchen’s Certified Cicerone, suggests three pairings to accentuate the salad’s fresh flavors.

There’s more to The Barrel than meets the eye. It’s a beer bar, sure, but it’s also a dog park, retail store, picnic spot, and live music venue.

The Eichingers launched Black Husky out of their rural Wisconsin cabin in 2010, with every beer a nod to a member of their former sled dog teams.

The unlikely key to the rapid success of Illinois brewery Destihl has been a beer category that was all but unheard of until a few years ago: sours.

After sweeping changes came to Alberta’s brewing regulations in 2013, smaller breweries were soon on the rise, and today there are over 45 throughout the province, with Calgary at the center of the action.

The brewing industry is entering a new entrepreneurial phase, where satellite businesses give consumers the power to move from a one-size-fits-all drinking experience to one that’s highly tailored to the individual.

With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.

Impressive all around, this is the kind of sour you want to have in your fridge at all times.

An American Wild Ale fermented with marionberries and boysenberries, SLOambic’s tasting experience recalls a “funky berry pie.”

Tiffany Fixter opened Brewability Lab in Denver with head brewer Tanner Schneller to create job opportunities for adults with developmental disabilities, including autism.