While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.
Cascade launches a renewable brew; US craft brewers grow; Miller dabbles in “lite” craft beers; Vermont rethinks drinking age; Bud Light Lime is born; and “Hop Obama” could divide versus unite.
Smooth, deceptively rich, yet easy to put back in large quantities even in the summer. Mild’s great advantage to those in need is a speedy turnaround from kettle to keg.
Copenhagen’s Mikkel Borg Bjergsø is taking several continents’ worth of brewing scenes by storm. His Mikkeller brewery, while barely two years old, is producing some of the world’s most sought-after beers.
While almost all the hop varieties grown in the world are used to flavor beer, the little green gems are used in other products—and for other reasons besides their well-known bittering properties.
It’s essential that we help stimulate our local beer scenes with some good old-fashioned cold hard cash. This year we’re urging everyone to spend all, or a portion of, your tax rebate on your local beer scene.
The soaring mountains, the verdant fjord, the crystal clear air, the splashing waterfalls, the mystic fog, the shimmering light—in this scenic land, you wouldn’t want to enjoy a fresh beer in a place that was anything less than spectacular.
Like much of Scandinavia, Sweden’s capital and transportation nexus is now enjoying a craft beer revolution, its people trading the fizzy, lackluster lagers that have traditionally dominated its pubs for full, flavorful brews.
