Some great beers unfortunately get tagged with horrid labels—ranging from boring to sophomoric, to sexist—while mediocre beers get wrapped in a packaging tale that’s much more interesting than the beer.
Adverse growing conditions impact the Canadian barley crop; archaeological site provides oldest evidence of brewing in France; non-alcoholic Weissbier’s health benefits; New Century Brewing closes; and Charles Koch Jr. passes away at 88.
Garage breweries aren’t brewpubs in any traditional sense. You won’t find any food, beyond peanuts or popcorn, and the beer is usually sold off-site as well. And you’re always aware that the brewery hovers around you, not hidden away behind glass partitions.
The focus of our book will be top-quality craft brewing, and if global brewers have stopped making those, well, they’re just foolish. We would produce an atlas for explorers. It has surprised me just how much I have learned.
Carl Melissas, brewmaster at Asheville’s Wedge Brewing Company, brews up unpretentious ales and lagers inspired by the classic style benchmarks. It’s a simple-sounding proposition, until you account for the stiff competition all around town. The city knows quality and craftsmanship.
Made of 100-percent food-grade silicone, the Silipint is dishwasher safe, as well as freezer, microwave and oven safe—not that you’d ever want to heat your beer in an oven, but it might come in handy for some wassail in the winter.
Red beans and rice is a staple of the Creole kitchen that can be served as a side dish or a main course. This version uses a Porter pork stock to cook the beans, and it’s served over a slightly bitter IPA rice. To make this an entrée, add Barrel Wood-Smoked Quail on top.
When Eric Marshall started Marshall Brewing Company in 2008, he had a different kind of challenge ahead of him. Oklahoma was a beating heart for the American adjunct lager and its producers, and seducing drinkers with hoppy ales and rich lagers was no easy task.
As demand increases in newer markets, microbreweries are at a crossroads: take out large loans and expand, or sell stakes to larger brewers and distributors. Factor in that a generation of craft brewing legends is approaching retirement, and these questions become even more complicated.
It’s still a well-kept secret that Albuquerque is one of the most prolific markets of local, craft-brewed beer. Part of the appeal of Albuquerque’s beer scene is that it isn’t trying to be the next Portland or San Diego.