One of our New Year’s resolutions as a company is to communicate with you—our supporters—more, so we thought it appropriate to get a head start by sharing some of the projects planned for the upcoming year.
The Alchemist closes cannery to public, promises new retail space soon; analysts believe time is nigh for SABMiller / AB-InBev merger; phony “Brew Dog” beer shop opens in China; and new beer laws on tap for Ohio, Michigan and Georgia.
In The Complete Beer Course, each category of beer (lagers, Wheats, Abbey-style Ales, et al) gets clever treatment as a “course,” as author Joshua Bernstein guides the reader through brewing history and flavor profiles.
A nod to the classic black velvet shandy, this beer cocktail uses Chinotto soda to play on the cola-like character of Flemish Reds and a dash of floral crème de violette.
Just a bit bigger than a microwave oven, PicoBrew is designed to fit under your kitchen cabinets and promises to crank out pro-brewery-quality beer with minimal effort.
The label for GhostRider IPA is the second collaboration for Wasatch brewer Adam Curfew and artist Stephen Kesler, who’ve been friends since high school.
Bars and pubs across the country, from The Oregon Public House in Portland to Finnegan’s in Minnesota and CAUSE in Washington DC, make their business model about giving back to local charities.
When Tom Schlafly and Dan Kopman wanted to move the St. Louis Brewery into a former printing warehouse, folks in St. Louis questioned the founders’ business acumen, if not their sanity, especially in light of Anheuser-Busch’s dominance over the local beer scene.
Breweries have an incentive to provide context and clarity to consumers, even if their beers stretch traditional style categories. A beer simply labeled with an obscure name gives no clues as to its flavor or character.
No, Sommerbier and Winterbier are not seasonal specials. At least not in the sense you’re thinking. They’re two of the earliest lager styles, now almost completely forgotten, though traces of them remain.
In the Maltose Falcons homebrew club, we resurrected a moribund tradition: “Troubleshooter’s Corner.” It’s simple: Several veteran brewers take over a space, and brewers can bring beer they have questions about.
In these holiday pudding recipes, Imperial Stout enhances the flavors of dried fruit in a Medieval English-style figgy pudding, while a Winter Warmer adds notes of malt, toffee, and caramel to traditional tapioca.
In 2012, Troyo Terorotura opened REAL a Gastropub in Honolulu. Included in the establishment’s 24 taps and more than 200 bottles are beers from mainland breweries like Coronado, Ballast Point and Clown Shoes, right beside locals like Kona, Maui Brewing and Big Island.
As head brewer at Hampton, New Hampshire’s Blue Lobster Brewing Co., David Sakolsky brews innovative beers that nevertheless remain rooted in classic styles.
Like all good fairy tales, the story of Grimm Artisanal Ales starts with a moment of enchantment. One night in Providence, Rhode Island, Brown University students Lauren and Joe Grimm attended a talk on wild fermentation that left them spellbound.
Seattle’s love affair with good beer began in 1981 in the city’s Ballard neighborhood, where Redhook converted an old auto repair shop into its original brewery. Other breweries soon sprang up, and by the end of the 1980s, the local craft beer had secured a permanent place in the city’s beverage landscape.
Baja California might be best known for its beachside fish tacos and off-road racing, but the northwestern Mexican state has seriously upped its craft beer game, defining itself as the country’s largest contingent for “cerveza artesanal.”
The brewer behind Sam Adams Black Lager, Angry Orchard and Utopias kept an eye on the beer scene in his home state of Texas, and in early 2012 he left Boston Beer Co. to help launch Revolver Brewing near Dallas.
