BeerAdvocate magazine #44

It’s Time to Reclaim Beer Beer Smack by

Instead of blindly supporting something because it’s been labeled “craft,” how about we simply support brewers who make good beer with good intentions? And that’s “good” as defined by the consumer, not others who might have a vested interest.

Beer News News by

Robot serves a cold one; BrewDog ends history, t’ Koelchip starts the future; “Brewed” coming soon to a TV near you; Canadian football team eradicating beer snakes.

A Tale of Two Festivals Unfiltered by

As brewers at the GABF continue to experiment and push the definitions of beer and the boundaries of the drinking public, it’ll be interesting to see what results in the tug of war between the American and British brewing models in another 25 years.

Can We Survive Without Beer Writers? The Politics of Beer by

The 30-year struggle that created today’s beer nirvana was driven by writers and publishers, not by brewers.

Bulking Up BYOB by

The one place we can’t skimp is our ingredients. No matter how much we’d like to use that cheap bag of feed barley to make beer—there’s a reason it’s feed barley and not malt.

David Merritt of COAST Brewing Company Going Pro by

COAST Brewing is a tiny brewery run out of an old navy yard in North Charleston, S.C. Its founders, David Merritt and his wife, Jaime Tenney, can only crank out big, hugely creative beers because they first led the campaign to liberalize South Carolina’s brewing regulations.

Rye Beer: Spicy, Subtle, and Complex Style Profile by

Often, the grain is used to give a new twist to a classic style. When you get it just right, its spicy tang plays on a nutty, chocolate-like background with just a touch of coffee.

Three Threads Three Threads by

Are seasonal beers being released too early?

Website Could Become “Pandora of Beer” Innovation by

Pintley is similar to the Pandora and Netflix models, and is intended to encourage the ever-expanding palates of craft beer lovers.

Brats Gone Wild: Oktoberfest Sausage 2 Ways Cooking with Beer by

Bratwurst is a beautiful thing when prepared correctly. It’s the perfect one-handed meal: a good, chewy roll coated with mustard, filled with a meaty yet juicy sausage, and topped with beer-braised sweet onions and peppers.

Old Forge Brewing Company From the Source by

Craft beer is dark, it is light, it is hoppy and it is sour. The one thing it is not, is mass produced. That fact is never forgotten at Old Forge Brewing Company, a small brewpub in the heart of Danville, Pa. Located on Mill Street, where local artisans craft virtually everything, craft beer fits right in.

The Beers of Bamberg, Germany Feature by

In May 2010, a modern tourist structure was completed in the center of the Old Town, and they launched “Brewery Trail” walking tours that have been designed by the tourist bureau into separate brewery tours on the east and west sides of the Regnitz River, which flows through and splits the city.

Vancouver Destinations by

It’s big and dense and modern, the people are welcoming, the food is fresh and tasty, and should you be inclined to venture outside—some pretty staggering natural sights are right outside the city limits. And here’s where to drink while you’re taking it all in.

“Good Enough Isn’t.” Last Call by

Josh Brewer of Mother Earth Brewing expands on his personal, and brewer’s, mantra.