The Colorado Malting Company added a 5-barrel brewhouse to its 300-acre family farm, making The Colorado Farm Brewery the first venture of its kind in the state.
Long a favorite addition to Stouts and Porters, brewers across the country are pushing the boundaries when it comes to incorporating coffee into seasonal and limited releases.
We recently gazed into our Magic 8 Ball and asked, “What will 2018 bring to the wonderful world of beer?” To which it replied, “Outlook hazy, try again.”
Whether you’re a brewer with dirt under your fingernails or rubber gloves on your hands, this book from the owner of Earth Eagle Brewings will inspire you to think beyond the bines.
Strolling through Kassel, Germany, where the Grimm brothers grew up, illustrator Ola Volo started thinking about the history of the Doan’s founders as a modern folklore tale.
Although globalization eases many of international travel’s challenges, it could threaten the brewing cultures and traditions that we seek to experience.
In the spirit of the New Year, here’s a fresh look at an old homebrew recipe—one that improves on a Saison by ditching the spices and adding Brettanomyces.
Modify a recipe for stollen, a traditional German holiday bread, with ingredients like raisins soaked in rum barrel-aged Stout or Eisbock-soaked dried fruit.
This quaffable beer cocktail has big citrus notes and a bitter palate-cleansing stage, making it refreshing and complex in flavor without send you over the edge after a few drinks.
In Westbrook, Maine, 33 Elmwood has elevated the food-and-entertainment game by pairing bowling with a beer list and dinner menu that stands up to the city’s fine dining restaurants.
The Dilgers placed the creativity, variety, and limitless experimentation that they loved about homebrewing at the core of their business plan for Foulmouthed, their brewery in South Portland, Maine.
In the wake of a string of natural disasters, breweries from California, Houston, and Miami pull together to weather the aftermath of hurricanes and wildfires.
Over the last year, New Jersey’s Magnify Brewing Company has emerged as one in a small but growing group of beer makers across the country producing IPAs, particularly in the New England style, that enthusiasts will queue up for hours to acquire.
Glasgow is currently coming into its own, with a growing reputation as one of the friendliest cities in Great Britain—as well as one of the most entertaining places to drink and eat.
Washington’s oldest and largest craft brewery plans to tackle slowing sales by taking a cue from the hyper-local breweries that have appeared in its wake. Enter Brewlab, Redhook’s new brewpub focused on innovation.
Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.
In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.
