BeerAdvocate magazine #24

The brothers discuss recent changes to the magazine.

Drummond Brewing returns to Alberta; Cigar City Brewing shares brewing concepts; Budweiser vs. Budějovický; Rogue saves the Dragon; All-cask brewery opens in Oregon.

For the last five years, newspaper editors, magazine writers and television producers have sought to define craft beer as being “extreme.”

Don a lab coat, play Dr. Frankenstein, and torture your beer for scientific fun.

Tonya Cornett is about to celebrate her eighth anniversary as the Bend Brewing Company’s brewmaster. She’s also the sole creative force behind the Oregon brewpub’s ever-evolving portfolio of beers.

Altbier is not purely an ale, nor is it a lager. It is a hybrid. The result of its unusual brewing process is an entirely distinctive (and often under-appreciated) flavor.

A pair of geneticists at the Stanford University School of Medicine believe that they have uncovered the answer to the classic “which came first” question—not about chickens and eggs, but about ales and lagers.

The beer geek discusses various additives in your beer—the good and the bad.

These recipes from Morocco and Ethiopia will possibly make you think differently when craving comfort food during the cold weather of winter.

The welcoming staff, warm atmosphere, scrumptious Euro-Asian menu and outstanding range of house beers combine to create an unrivaled brewpub experience that has become an essential ingredient of the vibrant local beer scene.

Who had it easier: the groundbreaking veterans of craft beer’s early days, or the fresh faces popping up in today’s changed industry?

Austin is home to the state university, some legendary BBQ, musicians, artists and other assorted weirdos. Which is to say, it’s a city that’s perpetually overrun by professional drinkers of every sort.

Todd Ashman of FiftyFifty Brewing shares his love for the Bamberg beer scene.