BeerAdvocate magazine continues to grow, as more and more consumers seek information behind the beers they drink. The mag’s success is a tribute to the overall growth that’s occurring throughout the entire craft beer community, something that we’re proud to be a part of.
Churchkey Can Company ressurrects the flat-top steel can; interstate brewery expansions loom; study finds two drinks a day could be a life saver; Heineken bans branding of local brews during London 2012 Olympics; and new beer laws passed in Indiana and Georgia.
If your beer cellar looks more like a disaster area, the Brewbicle might be just for you. Made of sturdy fiberboard, with leather handles and aluminum hardware, the Brewbicle provides a secure, stackable and attractive way to age your beer.
We are witnessing a new age of experimentation, one in which brewers are taking inspiration from history instead of indulging the whims of the present. Engaging in a form of beer archaeology, brewers are teaming up with beer historians to re-create historic beers once brewed in mash tuns around the globe.
There were many parallels between the circumstances in Britain and Holland in the early years of World War II. Raw materials were getting scarcer, and the strength of beer was falling. There were also limitations on the types of beer brewed. Drinkers couldn’t always get what they wanted.
The hybrid Steam yeasts (aka “California Common”), which were pioneered by Fritz Maytag and yield lager characteristics while fermenting at temperatures up to 65°F, require extra work to maintain an odd temperature range and therefore serve as a perfect test of your control.
If dancing around a maypole isn’t exactly your idea of a good time, you can still celebrate the holiday by drinking and feasting amid spring bouquets to usher in the new season. Plus, flowers are a prominent tasting note in many of the great spring seasonal beers to flow this month.
When Trappeze Pub opened in 2007, its hometown of Athens, Ga., was known more for its music than its beer. But thanks in no small part to pent-up demand for craft beer in the area, opening night saw people lined up out the door for Trappeze’s expansive beer bible of a menu.
For Scott Smith, drinking good beer led to brewing it at home, and making 5-gallon batches in the kitchen ended in Smith quitting his job, emptying his savings account and opening East End Brewing, a production brewery in a dilapidated Pittsburgh warehouse.
If you don’t know what to look for, you’re likely to drive right past the little beer haven deep in the heart of wine country. There’s little to promote Dunbar Brewing Company, which sits tucked into the corner of a small commercial building in Santa Margarita, on California’s central coast.
Nearly 20 percent of Canadians live in the “Golden Horseshoe,” a region that wraps around the southern tip of Lake Ontario. In the last decade, drinkers here have slowly been undergoing a craft beer conversion thanks to the appearance of new breweries, beer bars, festivals and even Canada’s first brewing school.
Beer connoisseurs have long dismissed Africa as the lost land of Pilsners due to its proliferation of corporate breweries. But a burgeoning craft beer scene in Namibia and South Africa isn’t the only indication of the start of a new era.