Most fine-dining restaurants fail at beer. They’ll put all of their focus on creating extensive wine and spirit lists, while beer is treated as inferior.
What’s new in beer, from vegetarian beer to blogging benefits.
In response to the American palate’s sweeping shift away from fizzy, lifeless beers, many corporate breweries have hastily embraced faux-craft brands.
The ultimate way to bond and learn is over a shared brew kettle.
A well-made Dark Lager goes down as easily as a crystal-clear Pilsner, but it’s hardly delicate or flowery.
Rob Tod’s brewing peers thought he was crazy to be pouring his life into a small-market niche brewery. Who’s crazy now?
Beer chips are an average, semi-interesting novelty item for the beer lover, but that’s about it.
The biggest obstacle for organic brewers remains the oft-unreliable sourcing of ingredients.
The Beer Hall of Shame; where are the gruits; help for a burned-out palate; and beer’s natural preservatives.
BeerAdvocates and Mississippians are taking action by fighting for their right to obtain better beer options.
The notion of cooking with beer has certainly overcome taboo, but it has yet to completely trounce its reputation as being unfit for food. Five of the country’s best beer chefs share their recipes.
San Diego’s brewers played an integral role in the resurgence of India Pale Ales in America, and they practically invented the Double IPA.
Is packaged sex appeal really what’s needed to sell better beer in America’s restaurants?