BeerAdvocate magazine #126

Something that’s not discussed often enough about the impact of independent (indie) brewers selling out to megacorps is where we as consumers see it the most: on menus and shelves.

Instead of throwing away a bruised peach or a stale loaf of bread, several breweries and organizations are taking food waste and transforming it into beer.

After more than 10 years of research, the complete barley genome has been sequenced by a consortium of researchers from 11 countries.

In a roundup of beer news, San Miguel to build first US brewery in Los Angeles; Nevada expands brewpub production limits and direct sales; WarPigs Brewing launches in Chicago; and “Humble Maltster” Peter L. Simpson dies at age 43.

At Bierstadt Lagerhaus in Denver, Ashleigh Carter turns out the traditional German lagers she loves drinking on an Old World copper brewhouse, and asks beer drinkers to come along for the ride.

What arrives on three wheels, keeps your kegs cold, and pours fresh beer out of two taps on its side? The Coaster Beer Trike.

Based in Southern California, a crime-fiction narrative runs through Black Market Brewing’s branding, featuring “good guys” Ellsworth and Mia and villains like the Blacklisted crew.

AB InBev’s announcement that it will stop selling South African hops to third parties outside of South Africa forced South African hop importer Greg Crum to close his business, ZA Hops.

Lonely Planet applies its signature taste for authentic travel experiences to the international beer scene, from garage operations in Buenos Aires to government-run outposts in Pyongyang.

While Big Beer pushes for a “post-craft” mindset, emphasizing flavor over ownership, consumers deserve transparency about a brand’s heritage.

Using simple tools on hand in most kitchens, homebrewers can assess the quality of new malts by following this at-home congress mash technique.

Chuckanut opened its second location, the South Nut, in the heart of the fertile Skagit Valley, within walking distance of some of the best grain—and grain research—in the country.

Often overlooked when it comes to beer and food pairing, weekend brunch is appearing on the menus of a growing number of US breweries.

A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.

How a 1911 court case against a South London brewery producing Milk Stout without a license cemented the style’s definition as a beer brewed with lactose.

Decommissioned firehouses provide charm—and quirks—to dozens of breweries across the US that have found a home in these historical structures.

Monks’ Reserve Ale is definitely not your typical Quad. It’s different. Done their way. And very American.

Three cheese and beer pairings, by Steve Jones of Portland’s Cheese Bar, are a study in complementing and contrasting flavors.

Located below a red awning advertising fine foods and craft beer in Clinton Hill, Brooklyn, the low-slung basement space that is home to Mekelburg’s is far from a traditional bar and restaurant.

The Big Broadcast’s bitterness is at a perfect level to let the hop flavor shine while still keeping this brew in balance for the style.

Here’s a beer lover’s guide to enjoying the best that Nashville has to offer.

While many brewers chase experimental hop strains, sequence yeast, and use technology to dial in new recipes, a handful of others are looking to the past for inspiration, hoping that ancient ales will excite a new generation of drinkers.

The art of choosing which beer to sell has become a highly competitive, data-driven process, and the tastemaking “beer buyers” with the job are often regarded as celebrity gatekeepers who can make or break upstart breweries.