Search: hop fu

  
Beyond the Pale: Is the Pale Ale Passé or Poised for Reinvention? Feature by

Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?

Where to Drink in Rio de Janeiro, Brazil Destinations by

Over the last two years Rio has witnessed the appearance of more than a dozen craft brewery brands, most of them “gipsy” productions, along with new beer-focused bars.

Bissell Brothers Brewing Company: Pushing Limits in Portland From the Source by

The Bissell brothers, Peter and Noah from Milo, Maine, are brash young entrepreneurs in charge of one of New England’s hottest breweries.

Larry Sidor of Crux Fermentation Project Going Pro by

With 40-plus years in the Pacific Northwest beer industry, Larry Sidor struck out on his own, founding the new Bend, Ore., institution Crux Fermentation Project.

Thai Me Up in Jackson, Wyoming Barkeep by

Wyoming brewpub Thai Me Up has garnered attention for its boundary-pushing beers with names referencing Wu-Tang Clan songs it cranks out from a tiny 3-barrel system.

Roasted Amish Chicken: 3 Pairings Table Mates by

At Brick Anchor Brew-House in Virginia, general manager Michael Gassett picks three regional beers to pair with a roasted Amish chicken dish by chef Ed Speller.

Fried Chicken Sandwich in a Polynesian-Style Beer Marinade Cooking with Beer by

Roasted pineapple relish, a spicy-sweet Hawaiian sauce, and a tropical IPA marinade put a Polynesian spin on a crispy fried chicken sandwich.

Hold Me Closer, Tiny Lager: Boosting Flavor by Toasting Malt at Home BYOB by

Give a flavorful twist to a simple lager recipe from the “Barrel Master” at California’s Eagle Rock Brewery by toasting your own Pilsner malt.

Time to Grow Up: Beer Branding’s Cleverness Deficiency Unfiltered by

If craft brewing wants to extend its audience beyond the traditional market of youngish, wealthy dudes, it needs to grow up a bit.

Skipping the Store: Will Beer Delivery Services Change Consumer Behavior? Feature by

With the rise of mobile commerce, beer-delivery services are shaking up the status quo, from customized 24-packs to freshly filled growlers direct from local breweries.

Sequencing Wild Yeast: Brewers Team Up with Scientists to Better Understand Fermentation Feature by

To create more consistent wild beers and better understand fermentation, brewers are teaming up with scientists. The future of sour beer has never looked better.

Where to Drink in Reykjavík, Iceland Destinations by

Despite Iceland’s late entrance to the global brewing revolution, the country has hastily made up for lost time, and Reykjavík is the center of the action.

Piney River Brewing Company: Making Hay in the Heartland From the Source by

Piney River Brewing Company is located 5 miles outside of Bucyrus, Mo., an unincorporated community small enough that the brewery’s first distributor had never heard of it.

Brian Hunt of Moonlight Brewing Company Going Pro by

Since 1992, Brian Hunt’s little Santa Rosa brewery Moonlight Brewing Company has been churning out small batches of ales and lagers that are uniquely rooted in Northern California.

Chilean Sea Bass: 3 Pairings Table Mates by

At Public House in Las Vegas, lead bartender Nick Barlow picks three beers to pair with a Chilean sea bass dish by chef Anthony Meidenbauer.

Extract This: The Secret to Bitterness Without Muddiness BYOB by

To achieve peak bitterness without green muddiness, this Pliny the Elder clone calls for multiple doses of hop extract.

Wild Growth: What Will the Ever-Increasing Number of Breweries Mean for the Industry? Unfiltered by

Once a tight-knit community, beer has grown into big business—and the nearly 13,000 attendees at the Craft Brewers Conference is proof.

5 Sources of Inspiration for Rodenbach Caractère Rouge 6 Degrees of Fermentation by

Brouwerij Rodenbach brewmaster Rudi Ghequire talks about the beverages that inspired a new beer designed to be paired with food: a Flanders Red aged for an additional six months on cherries, raspberries and cranberries.

Grin and Beer It: Watering Holes Cater to Hikers Along the Appalachian Trail Draft Picks by

Whether your trail beer is found at a pub in the Smoky Mountains, a brewery in New England, or in a “trail magic” cooler stowed in the woods by a kind, empathetic soul, beer is part of Appalachian Trail culture.

The Beer Geek Handbook Shelf Talker by

The snobs out there can make beer seem unapproachable for “noobs.” This book is author Patrick Dawson’s answer to the upturned noses among us; a dry, unapologetic survey of the craft beer lifestyle.

Breweries Add LEED Certification to Sustainability Efforts News by

Although many breweries prioritize sustainability, less than a dozen have achieved the US Green Building Council’s Leadership in Energy & Environmental Design (LEED) certification.

Katie Wallace, Assistant Director of Sustainability at New Belgium Last Call by

Environmental efficiency is embedded in the culture at New Belgium Brewing, largely thanks to Katie Wallace, assistant director of sustainability.

The Chef in the Brewhouse: More Breweries Add Upscale Menus and Sit-Down Dining Feature by

Goodbye boring pub grub. As the role of the brewery has evolved over the last decade, so has the relationship between the beer being brewed and the food being served.

Where to Drink in Queens, New York Destinations by

Queens has developed a strong beer scene in recent years, a feat largely propelled by an impressive group of new breweries to open in New York City’s largest borough.