A Nanoblendery Grows in Belgium: New Stirrings in the Old World of Lambic Beer Feature by

In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.

Abnormal Beer Company’s Boss Pour and Mocha Stout Beer Reviews by

Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.

The Civil Life Brewing Company’s Vienna Lager Beer Reviews by

The Vienna Lager from Civil Life Brewing Co. in St. Louis, Mo., is as authentic as you can get outside of Austria.

A Pioneer, Reinvented: The Humble Beginnings and Hopeful Future of Seattle’s Redhook Brewery Feature by

Washington’s oldest and largest craft brewery plans to tackle slowing sales by taking a cue from the hyper-local breweries that have appeared in its wake. Enter Brewlab, Redhook’s new brewpub focused on innovation.

Where to Drink in Glasgow, Scotland Destinations by

Glasgow is currently coming into its own, with a growing reputation as one of the friendliest cities in Great Britain—as well as one of the most entertaining places to drink and eat.

Magnify Brewing Company: Finding a Niche in New Jersey From the Source by

Over the last year, New Jersey’s Magnify Brewing Company has emerged as one in a small but growing group of beer makers across the country producing IPAs, particularly in the New England style, that enthusiasts will queue up for hours to acquire.

Crisis Management: Breweries Persevere Through a Year of Natural Disasters Beer It Forward by

In the wake of a string of natural disasters, breweries from California, Houston, and Miami pull together to weather the aftermath of hurricanes and wildfires.

Craig Dilger, Co-Founder and Brewmaster, Foulmouthed Brewing Going Pro by

The Dilgers placed the creativity, variety, and limitless experimentation that they loved about homebrewing at the core of their business plan for Foulmouthed, their brewery in South Portland, Maine.

33 Elmwood: Bowling and Bocce in Westbrook, Maine Barkeep by

In Westbrook, Maine, 33 Elmwood has elevated the food-and-entertainment game by pairing bowling with a beer list and dinner menu that stands up to the city’s fine dining restaurants.

Hops Of Wrath: A Low-ABV Beer Cocktail with Bourbon, Lemon, and West Coast IPA Kindred Spirits by

This quaffable beer cocktail has big citrus notes and a bitter palate-cleansing stage, making it refreshing and complex in flavor without send you over the edge after a few drinks.

Winter Beer Stollen Cooking with Beer by

Modify a recipe for stollen, a traditional German holiday bread, with ingredients like raisins soaked in rum barrel-aged Stout or Eisbock-soaked dried fruit.

The Benefits of Revising Recipes BYOB by

In the spirit of the New Year, here’s a fresh look at an old homebrew recipe—one that improves on a Saison by ditching the spices and adding Brettanomyces.

Session Imperial Stout Approaches Its Centennial History by the Glass by

While it may sound like a style that could only be conceived in today’s genre-pushing beer world, Session Imperial Stout is nearly 100 years old.

5 Sources of Inspiration for Founders Kentucky Breakfast Stout 6 Degrees of Fermentation by

Founders head brewer Jeremy Kosmicki reveals the five beverages that inspired Kentucky Breakfast Stout, from Redhook Double Black Stout to Jim Beam.

Have We Been Here Before? Unfiltered by

Although globalization eases many of international travel’s challenges, it could threaten the brewing cultures and traditions that we seek to experience.

Doan’s Craft Brewing Company’s Rye IPA Label Approval by

Strolling through Kassel, Germany, where the Grimm brothers grew up, illustrator Ola Volo started thinking about the history of the Doan’s founders as a modern folklore tale.

Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers Shelf Talker by

Whether you’re a brewer with dirt under your fingernails or rubber gloves on your hands, this book from the owner of Earth Eagle Brewings will inspire you to think beyond the bines.

Beer in 2018, As It Was Foretold Beer Smack by

We recently gazed into our Magic 8 Ball and asked, “What will 2018 bring to the wonderful world of beer?” To which it replied, “Outlook hazy, try again.”

The 20 Most-Read BeerAdvocate Stories of 2017 News by

Unsurprisingly, many of the most popular BeerAdvocate stories in 2017 focus on hops, while a nearly equal number of popular stories explored the meaning of “craft beer” as Big Beer continued its aggressive takeovers.

Able Seedhouse + Brewery Becomes First Minnesota Brewery in Decades to Make Its Own Malt News by

With the release of a Rye Brown Ale called Seeded, Able became the first brewery in Minnesota to produce a beer with its own malt since the late 1960s.

Creativity Defines the Next Generation of Coffee Beers News by

Long a favorite addition to Stouts and Porters, brewers across the country are pushing the boundaries when it comes to incorporating coffee into seasonal and limited releases.

Colorado Malting Company Launches State’s First Farmhouse Brewery News by

The Colorado Malting Company added a 5-barrel brewhouse to its 300-acre family farm, making The Colorado Farm Brewery the first venture of its kind in the state.

Live Long and Prosper: How Two Family Breweries Continue to Compete Generations After Opening Feature by

A look at two of the longest-running family breweries in the US—New York’s F.X. Matt and Minnesota’s August Schell—explores the challenges they faced and the ways these companies survived when others disappeared after Prohibition.

Double Mountain Brewery’s Killer Green, Killer Red, and Killer Lion Beer Reviews by

These three beers from Double Mountain Brewery in Hood River, Ore., feature fresh hop variations with hops harvested from Sodbuster Farms in Oregon’s Willamette Valley.