Sometimes we all just need a good kick in the ass to remind us to support our local brewers.
CAMRA steers cars to “real ale” pubs; the global real ale collaboration; the birth of beer weeks; iPint gets iSued; and Palestinian beer attempts to unite.
Whether you spend hours checking out every beer hall listed on the web or you just wander into a place that catches your attention, always try to make time for beer-related travels, big or small.
This month’s recipe is a twist on a favorite Strong Oat Ale recipe. The aim: to make a sweet-finishing beer to push the dessert angle.
Strong enough to shake the cold off a misty bog—that is Scotch Ale.
Great Adirondack Brewing Company is a tiny, 450-barrel-a-year brewpub cranking out great beer in the reaches of upstate New York. Hutch Kugeman is the man who makes it happen. And he may be one of the best brewers you’ve never heard of.
Vintage TV beer commercials, a beer lover’s cookbook, and the black and tan turtle.
Ancient yeast that was found encased and preserved in a piece of amber was extracted by a team of scientists, cultivated and then used to ferment beer.
The Beer Geek explains the similarities and differences between Old Ale and Porter.
Celebrate Thanksgiving with a turducken, bière à la cuisine style.
As the country peers ahead toward an all-but-certain future, will the craft beer industry falter? When the storm clears, will craft beer be stronger than ever?
In the mad scramble to secure hops, some enterprising brewers have begun looking at their supply chains and wondering if things can be done differently.
Antwerp boasts one of the world’s highest number of pubs per capita. There’s no legal closing time. And the breweries of Belgium’s countryside know something about rewarding thirst.
Patrick Rue of The Bruery chose a life of brewing over law, and couldn’t be happier.