A business’ website should be the hub for all info. Social media should drive traffic to that hub, not be the hub. It should be an easy task for consumers to find information, not an unpaid part-time job.
US government shutdown hindered craft beer industry growth; rare disorder turns man’s stomach into a brewery; civet coffee controversy spurs brewers to reevaluate the ingredient; after lawsuit dismissal, tribe repeals prohibition; and Whole Foods to open first in-store brewery.
Incorporate Anchor Steam, an iconic Bay Area brew, and Junípero Gin, San Francisco’s original craft gin, to create a cocktail that celebrates not only San Francisco, but also a new-age drinking tradition.
Scottish Shilling Ales are beers designated by that peculiar Scottish system of naming based on price rather than type. But what is the history of these beers, and how do they fit into the constellation of British styles?
Brian Trout’s homebrewed DIPA is rich, and coats the tongue with hop flavors; playful, with the mango-pineapple of Citra, and bitter enough to remind you that it means business without being obnoxiously teeth rattling. He calls it a “San Diego Sunset Golden.”
Each year, we take all that Mother Nature has to offer to decorate the dining table with a bountiful fall feast. The recipes this month bring together food and libation to create incredible flavors that will complement your Thanksgiving holiday traditions.
Before Jerry Hauck opened Monks House of Ale Repute in 2007, there was not a craft tap in town in Sioux Falls, South Dakota. Since then, at least 10 other local bars have developed extensive craft beer selections.
Joe Pond is a chemical engineer who brews with a decidedly pre-industrial mindset. Olvalde Farm and Brewing Co., the southeastern Minnesota brewery he founded two and a half years ago, is a throwback to the rural, agriculturally focused brewhouses that existed before refrigeration and malt catalogues.
Basecamp. Outpost. Those are the two halves of Devils Backbone Brewing Co., one of Virginia’s fastest-growing beermakers. And in their short life span, Devils Backbone’s two brewhouses have garnered 23 medals at the Great American Beer Festival and five more in the World Beer Cup competition.
Milwaukee owes its brewing heritage to beer barons like Miller, Pabst and Schlitz. And while Miller is still extremely popular, the big beers that were once working-class favorites have given way to a vibrant craft beer scene.
The world produced over 134 million metric-tons of barley between 2011 and 2012. But up to 95 percent of the world’s barley is susceptible to a variety of a fungal disease called stem rust that was discovered in Uganda in 1999. Dubbed Ug99, it has spread across East Africa and up into the Middle East.
Even though small-batch beer holds only about 1 percent by volume of today’s German beer market, the legacy of handmade beer has endured years of macrobrewery consolidation and is finally coming out on the other side.
Tod Mott started as an all-grain homebrewer in the late ’80s; after an internship at Catamount, he landed a gig with Harpoon and then joined Portsmouth Brewery. Now Mott and his wife are opening Tributary Brewing Co., in Maine.