BeerAdvocate magazine #127

Boycotting Is a Slippery Slope Beer Smack by

Rather than call for a boycott, we’d rather bring some awareness to the issues, share our opinion, host the discussion, and allow consumers to decide what’s best for them.

Carton Brewing Co.’s Canoe & Rabaska Cream Ales Label Approval by

Designed for a whole day’s “drinking arc,” Carton’s new split six-pack includes both Canoe, a 3 percent ABV Cream Ale, and its stronger 6 percent counterpart, Rabaska.

Sensing Opportunity, Vietnam’s Pasteur Street Brewing Expands News by

The company debuted a second taproom and restaurant in Ho Chi Minh City and opened a third spot in Hanoi in July 2017. It will begin exporting to the US in August 2017.

Breweries Increasingly Commit to Sourcing Local Malts News by

As part of a broader effort to use regional ingredients in their recipes, breweries across the US are working with nearby maltsters to source more local grain.

August 2017 News: DE Increases Tax, NC Passes Brunch Bill, and Breweries Adopt Independent Seal News by

In a roundup of beer news, Delaware increases beer excise tax; North Carolina passes “Brunch Bill;” Brooklyn Brewery and Carlsberg expand international ventures; and breweries adopt the Brewers Association’s “Independent” seal.

Secret Hopper: Drinking Undercover Innovation by

When a Secret Hopper goes “undercover,” they are expected to order a flight, followed by a pint, and pay attention to 25 points that they will later critique in a report.

Tree Beer: Brewing with Wafer Ash Behind the Bines by

Taking a cue from resourceful homebrewers in the past, Jester King Brewery tries replacing hops with the bitter fruit of the wafer ash tree.

By Any Other Name: The Truth About Private Label Beers The Business of Beer by

Sold to consumers as collaborations or house beers, private label partnerships between breweries and bars or restaurants aim to benefit both sides.

Lord of the Barflies Unfiltered by

Once heralded for its camaraderie, the craft brewing community is under siege from within as each buyout fractures the industry’s communal spirit.

Banded Horn Brewing Company’s Greenwarden Beer Reviews by

Made with fresh-cut spruce tips, Banded Horn’s Greenwarden is by far one of the most drinkable versions of a spruce beer, and very much worth the hunt.

Cellar West Artisan Ales’ Sapience Beer Reviews by

Sapience’s mélange of ingredients includes pink peppercorn, coriander, honey-like specialty malts, acidulated malt, and American hops.

Draught Bass: A Neglected Icon Fermented Culture by

The quality and popularity of the once-iconic Draught Bass has been on a steady decline since the 1980s. With the brand up for sale, could it be saved?

An Uncanny Invention for Home Canning BYOB by

Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.

Beer-Soaked English Trifle Cuisine à la Bière by

Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.

Dock ‘n’ Stormy, a Beer Cocktail with Rye IPA Kindred Spirits by

A twist on the classic Dark ‘n’ Stormy cocktail, this recipe pairs the kick of ginger beer with the spicy, dry notes of a rye IPA.

Morgan Alexander, Founder and Brewmaster, Tacoma Brewing Company 9 Steps to Beerdom by

After 5 years of running the brewery like a commercialized homebrew venture and sweating out 10-gallon batches, Tacoma Brewing moved into a new, larger space in May 2017.

Punk Rock Meets Chinese Cuisine at Arizona’s Chop and Wok Barkeep by

Chop and Wok’s personality is a reflection of its uber-energetic owner Jamie Mather, a Hawaiian-born surfer, punk rock singer, and beer aficionado.

The Tank Brewing Company: Stouts and Stogies in Miami From the Source by

In Miami, where local beer is now as ubiquitous as cigars, The Tank Brewing Company celebrates both.

Eric Steen, Founder, Beers Made By Walking Last Call by

Beers Made By Walking leads nature walks, teaching the public about local flora and fauna, and encourages brewers to use foraged ingredients in their recipes.

Where to Drink in Belfast, Northern Ireland Destinations by

When it comes to beer, Northern Ireland’s capital city embraces both tradition and innovation, with centuries-old pubs alongside boundary-pushing young microbreweries.

Building Beertown: The Economic Allure of Brewing for Three Small Communities Feature by

Small towns across the US—often defined by their past and reeling from the fallout of lost jobs and dwindling populations—are turning to a decidedly trending industry to help guide their future: beer. We look at three recent examples.

A Journey Through the Past: London Brews Porter Again Feature by

While it once represented up to three-quarters of the beer drunk in London, Porter’s popularity took a big hit after WWII. Today, enterprising brewers with a passion for the style and its history are rescuing this dark ale from obscurity.