BeerAdvocate magazine #124

It’s Official: New England India Pale Ale Is a Style Beer Smack by

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.

Pabst Brews in Milwaukee for the First Time in Decades News by

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’s First Hop Pelletizing Facility to Open in August 2017 News by

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

May 2017 News: Georgia Approves Direct Sales, BridgePort Layoffs, Utah Lowers DUI Threshold, and Australia’s $1.5M Brewery Investment News by

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.

No More Warm Beer Innovation by

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.

Craft Obsession: The Social Rhetorics of Beer Shelf Talker by

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.

I Hate Myself India Pale Ale by Threes Brewing Label Approval by

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

Beer From Here: More Craft Breweries Embrace Locavorism Grain to Glass by

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

Seasonal Change and Shifting Preferences: Breweries Look for New Ways to Keep Portfolios Fresh The Business of Beer by

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

When it Comes to ABV, How Low Can We Go? Unfiltered by

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: Best Mild Fermented Culture by

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.

Homebrewing with Muscle Memory BYOB by

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.

Beer Doughnuts: Beignets and Zeppole Cuisine à la Bière by

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

Small Hands, a Beer Cocktail with Tequila, Cointreau, and Hefe Kindred Spirits by

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.

The Baby Kale: 3 Pairings Table Mates by

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

The Barrel, a Charleston Bar for Dog and Beer Lovers Barkeep by

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.

Tim Eichinger, Co-Founder and Brewer, Black Husky Brewing 9 Steps to Beerdom by

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.

Destihl Brewery: Sour Power in Central Illinois From the Source by

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.

Where to Drink in Calgary, Alberta Destinations by

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 Power Is Yours: Customizing the Drinker Experience Feature by

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.

Leave the Abbey, Join the Playground: The Crucial Influence of Foreign Breweries on Belgian Beer Feature by

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.

Indeed Brewing Company’s Lucy Session Sour Beer Reviews by

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

Firestone Walker Barrelworks’ SLOambic Beer Reviews by

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

Brewability Lab’s Tiffany Fixter and Tanner Schneller on Creating Jobs for Adults with Special Needs Last Call by

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

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