From our point of view, an honest series of compelling craft beer ads during this year’s Super Bowl would have most definitely stood out among the mediocrity and made some form of impact.
Fire at Dublin’s Guinness brewing facility; more breweries going green; Heineken buys Mexico’s Femsa Cerveza; and brewpubs and blood donors going pint for pint.
Even amidst the constantly buzzing news of special-release beers from exciting new breweries from Dallas to Denmark, let’s take a moment to remember the craft brewing pioneers and help them celebrate their achievements.
Given that it’s one of the four “legal” beer ingredients and that it comprises 95 percent of our brew (or 90 to 85 percent, for some of us), ignoring water’s impact can relegate your brew to the drain.
Mike Hoops has been at the helm of the Minneapolis Town Hall Brewery for roughly a decade now, and he’s moving faster than ever—he’s doing more with lagers, playing around with more than a dozen barrels, and experimenting with new ingredients and adjuncts.
While many beer advocates would argue that nothing smells better than beer being brewed, hardly anyone would think of the byproduct—spent grain—as a base for a high-end perfume.
Forty-six days before Easter, New Orleans celebrates Mardi (French for “Tuesday”) Gras (“fat”). Here are three Creole-inspired recipes that are perfect for the occasion.
Barleycorn’s isn’t exactly a brewery, but rather a brew-on-premise shop where customers can come to the store, buy their supplies and ingredients, and turn out a 15-gallon batch within a few hours.
Similar to the origins of IPA, Saisons were and are highly hopped. Add the existence of wild yeast in the process and the result is a finished beer that is quite bitter and tart.
In this city, there’s stunning prewar architecture downtown, boulevards of old-money mansions and reclaimed industrial warehouses. And for two decades now, it’s been ground zero in the fight against fizzy macro swill.
