Based on our experience, the overwhelming majority of craft beers should be consumed fresh. Generally speaking, cellaring beer is a waste of time, money and beer.
Beer can house in Texas receives landmark status; angry neighbors seek to cut down Tree House; California growler-fill law receives new interpretation; and Shipyard founding partner changes roles.
End of Days melds three elements: agave spirit, American IPA and bitterness. The earthy, peppery notes of blanco tequila play very well with the citrus and pine notes of an American IPA. And the IPA is complemented by the bitter orange flavor of Campari.
When Utah-based Epic Brewing signed a lease on a warehouse in Denver’s River North arts district, they were eager to integrate themselves into the community. Which is why David Cole, co-founder of Epic, went on the hunt for the artist behind the landmark mural a block from their new brewery.
For many breweries, canning is easier said than done. Much like a mobile bottling line, mobile canning lines provide all the necessary equipment, supplies and know-how, so brewers can focus on what they do best: brewing.
If you purchase your meat, dairy or produce from a local market, you’re likely familiar with community-supported agriculture. While CSA projects in America’s food culture came about in the 1980s, the craft beer world’s version is only just starting to take shape.
The Great American Beer Festival and its sponsor, the Brewers Association, seem to have lost their way. While other long-running festivals, including the Great Taste of the Midwest and the Oregon Brewers Festival, remain true to their roots, the GABF seems unable to decide what it wants to be.
Guinness: It’s the classic Dry Irish Stout. Not that strong, and, well, dry. A beer characterized by the use of roasted barley for color and flavor. A beer that’s been unchanged since God wore short trousers. Or has it?
The trick to a good apple beer is finding the balance between apple juice’s simple-sugar dryness and the meaty notes of malt—all while trying to retain a noticeable apple character that doesn’t taste like a poorly executed fermentation or a cesspool of apple extract.
This time of year, farmers markets are full of the season’s bounty. Grab what’s available and experiment with adding different flavors and textures to salads. Guided by an Asian-inspired muse, these recipes showcase a variety of noodle styles to mix up the routine and inspire new pairing combinations.
Even if you don’t have a home bar with 20 tap handles, it’s great to re-create a beer garden setting in your backyard. Grab a few long folding tables, and turn your yard into the best place around for a pint.
Khyber Pass has seen many incarnations since it opened in the 1850s. These days, it’s a beer bar serving up New Orleans fare (and cult favorite Benton’s Bacon Grease Popcorn); but just a few years ago, the Khyber was a venerable music venue. That rock & roll attitude is still around today.
As the founding brewmaster of Full Sail Brewing, and the founder and longtime head of Wyeast Laboratories, David Logsdon carries a huge footprint in the craft industry, especially in the Pacific Northwest. But he made a conscious effort to keep his latest venture, Logsdon Farmhouse Ales, at a modest scale.
Even in the midst of the craft beer boom, it’s still easy to separate the suits from the brewers. The guys behind Indianapolis’ Bier Brewery are brewers—a little rough around the edges and fiercely independent—and, surprise: They don’t care who knows it.
A university town where Tibetan prayer flags are draped on the porches of old houses and outdoor recreation is at the heart of the culture, Burlington’s open-minded population has embraced the craft beer movement.
It’s no mystery that craft beer sales, diversification of the market and enthusiasm for the industry are at an all-time high. As a result, already-established brewing programs continue to update their curriculums, and universities are adding new programs and degrees in fermentation science.
The vast majority of craft brewers make forgiving, warm-fermenting ales. But new lager-focused breweries are taking a two-tracked approach to changing that, making fresh versions of the German classics and pushing American lagers into new territory with pumpkins, coffee, rye malt and candi sugar.
Since 1986, Boston has hosted only three production breweries. If the Tetreaults’ experience with Trillium is any indication, the brewery landscape of Boston proper won’t be changing any time soon.
