Beer still has a long way to go before it’s viewed as a high-end luxury item by the masses.
What’s new in beer, from the crowning of Wynkoop’s beer drinker of the year to the passing of historian Alan Eames.
Here’s a six-pack of ideas on how bars and restaurants can improve their beer programs.
Short of a tannic overload, a phenolic disaster or a baby diaper in the fermentor, homebrew flaws are correctable.
Beer is expropriating one of wine’s most sacred rituals—the high art of methode Champenoise—and coming up with a whole new beer style: Bière de Champagne.
Greg Koch and Steve Wagner first brewed their flagship beer, Arrogant Bastard, back in 1995, a full year before they co-founded Stone, and two years before the beer’s commercial release.
A bottle opener offers shotgunners a false sense of safety and an electric tap improves on hand-pumped keg beer.
Designed to shake martinis, the humdrum, standard-issue pint glass seems woefully inadequate as beer’s catch-all vessel.
The Beer Geek tackles home infections, old beer, Klosterbräu and beer’s fattening effect.
’Bama’s not only one of four states in the US that still has an alcohol-content cap on beer, but it’s also the only state with a beer-container limit.
If you’ve ever dreamed of utter beer extravagance, keep drooling: Here’s the ultimate beer wish list.
Chocolate lovers and the chocolatiers who make them melt are discovering the unique compatibility between chocolate and beer.
The ancient city, whose breweries were once manned by an army of monks, is now the site of the beer world’s greatest pilgrimage: Oktoberfest.
If we see the value in a $5 cup of coffee, a $50 bottle of wine, or a $2 bottle of water, how can we not see value in a $10 barrel-aged beer or a $9 handcrafted six-pack from a small, local brewery?