BeerAdvocate magazine #23

Brewer Bling Beer Smack by

We don’t mean any disrespect to any of the organizations who host competitions, nor are we questioning their judging methods, and we’re sure that their intentions are good, but do consumers really care about medals?

Beer News News by

Miller beer caves; Carlsberg threatens to close historic brewery; Goose Island Clybourn honks on; Cancer-fighting beer; and poppy brew gets student in trouble.

The Great Beer City Debate Unfiltered by

The core of a great beer city revolves around a handful of passionate breweries and brewpubs. Add to that a few superior beer bars that focus on diverse craft taps and fair prices, and offer events promoting better beers.

Make a Date with Mead BYOB by

There are fun legends about mead, but they’re probably all bunk. What is legendary, is just how quickly they’re brewed. I routinely brew my meads at a sleepless 3 a.m. and hit the sack at 4 a.m.

American Barleywine: Sorry, That’s Barleywine-Style Ale Style Profile by

Bittersweet complexity, not just brute force, is Barleywine’s essence. It is for hopheads, not knuckleheads.

Kjetil Jikiun Going Pro by

Kjetil Jikiun once found inspiration in American craft brewers’ powerfully flavored ales. Now, his brews are a global sensation. But there’s a better line on his résumé: When he founded Nøgne Ø, he brought flavor to Norway.

Beer Wares Wares by

The beer gauge, glass tap handles, and a beer guide to the Czech Republic.

Keg-Worn Sidewalk Gets Tired Out Innovation by

Rubber sidewalks put old tires to good use and help prevent keg-based corrosion.

Caffeinated Beer Ask the Beer Geek by

The Beer Geek explains just how much caffeine is in your favorite coffee brews.

Desserts to Celebrate Cooking with Beer by

The winter holidays inspire festive meals that bring together family and friends. The desserts offered here are excellent compliments to any meal, a dessert feast, or a stand-alone dish for that annual homebrew club holiday potluck.

Holiday Ale Panna Cotta Cooking with Beer by

Often a heavy dessert is the dish that puts you over the proverbial edge. However, a few bites of this panna cotta, with its full flavors coming from a Holiday Ale, will tease the tongue and satisfy the already full stomach.

Autumn Maple Crème Brûlée Cooking with Beer by

Brewed with yams, cinnamon, nutmeg, allspice, vanilla, and maple syrup, The Bruery’s Autumn Maple is an elegant beer for an elegant dessert like crème brûlée.

The People Have Spoken! Feature by

Over the past year, tens of thousands of members have been casting opinions on spending their hard-earned cash on their favorite (and not so favorite) beers, breweries and places to grab a brew. We bring you our annual “Best of BeerAdvocate”—the magazine edition.

Pittsburgh Destinations by

A crop of serious young brewers and a mammoth lineup of bars boasting huge craft beer selections, modest prices and liberal liquor laws that let bars serve bottles and mini-kegs to go, and you’ve got, perhaps surprisingly, one of the country’s best beer towns.

Career Day Last Call by

John Pinkerton of the Moon River Brewing Company shares his brewing tenets.