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Pelican Brewing R&D Chef Dan Micolino on Designing Beer Dinners and The Future of Food Last Call by

Pelican Brewing Company’s new research and development chef Dan Micolino aims to highlight the tight link between beer and food at the coastal Oregon brewpub.

Where to Drink in Honolulu, Hawaii Destinations by

From sprawling beachfront brewpubs to a Tiki-themed speakeasy, the Hawaiian capital of Honolulu is at the center of the state’s beer boom.

At Michigan’s Fowling Warehouse, a New Hybrid Sport Pairs Best with Beer Barkeep by

Fowling—a hybrid of bowling and football—is best played with a beer in hand, and the Fowling Warehouse in Detroit has 180 brands to choose from.

Belgian Lambic Makers Like Cantillon Bet on Cherry Orchards to Revive Traditional Kriek News by

With patience and hard work, the traditional Kriek may no longer be a thing of the past as Belgian brewers partner with farmers to revive growth of the Schaerbeek cherry in Brussels.

Daring to Make the Leap: Switzerland Jumps into the Global Beer Revolution Beer Without Borders by

Once dominated by a few macro lagers, Switzerland’s recent craft brewing boom has left it with more breweries per capita than any other European nation.

Greeting Cards and Gruits? Beer Holidays Seek a Place on the Calendar History & Culture by

From April’s Saison Day to National Lager Day in December, there’s a beer-centric holiday to celebrate just about every month. But do they make an impact?

Crushing Lager Myths with Firestone Walker’s Matt Brynildson Advocate This by

More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.

10 Questions with the Authors of Beer Hiking Pacific Northwest Draft Picks by

Authors Brandon Fralic and Rachel Wood talk about their writing process, and revisit a few memories from the months of work they put into their first book, Beer Hiking Pacific Northwest.

Alexandra Nowell of Three Weavers Brewing Company on Glitter Beer and Growing Pains Going Pro by

Three Weavers Brewing Company co-founder and brewmaster Alexandra Nowell shares the steps that led her from a college classroom to a Los Angeles brewhouse.

How New York Architect John Bedard Found a Niche Building Breweries Will Work For Beer by

John Bedard has become the go-to brewery architect in Brooklyn, with projects from Threes, Kings County Brewing Collective, Grimm, and more making up nearly half of his current portfolio.

Buzzed Cuts: Barbers Entice Customers by Offering Beer History & Culture by

From Washington to Tennessee, barbershops across the US that have embraced the relationship between local beer and the barber’s chair say the bond has proven to be a boon for their business.

Kill Your Darlings: A Streamlined Recipe for Homebrewed Barleywine BYOB by

Even the most beloved homebrewing recipes can benefit from revision, like this streamlined Barleywine recipe that cuts five malts down to one: Maris Otter.

From Sparkleberry Ale to Star Child Pilsner, Breweries Celebrate Pride Month with Special Beers News by

Increasingly, craft breweries are participating in Pride Month by sponsoring events, donating to charities and nonprofits, creating special release beers, or, sometimes, a combination of all three.

What Role Does Geography Play in Beer’s Evolution? Two Professors Explore the Answer in a New Book Last Call by

Nancy Hoalst-Pullen and Mark Patterson, authors of Atlas of Beer, shed light on the role geography has played in beer’s global evolution.

Beef Stout Stroganoff Cooking with Beer by

A few key recipe tweaks—including the addition of an Oatmeal Stout—infuse the finished stroganoff with layers of scrumptious flavor and texture, yielding a balanced yet complex version of a nostalgic comfort dish.

Three Beers to Pair with a Lobster Roll Table Mates by

We asked Row 34 beer director Suzanne Hays to select three beers to accompany this simple—yet scrumptious—New England classic.

Kulmbacher: Strong, Dark, and Hoppy History by the Glass by

Before the proliferation of Pilsner, Germany had Kulmbacher—a strong, dark, and surprisingly hoppy lager.

How Belgium’s Beers Inspire 3 American Brewers Three Threads by

Without Belgian beer and its influence, many brewers wouldn’t have been inspired to brew the so-called farmhouse, funky, sour, and strong beers that we enjoy today.

Trillium Brewing Company’s Secret Stairs Boston Stout Label Approval by

Designer Kevin Cimo’s cross-hatched, pen-and-ink aesthetic for Trillium Brewing’s labels was inspired by Cooks Illustrated magazine.

Mutants and Transformers: A Look into the Future of Craft Brewing Unfiltered by

The rapid transformation and mutation of American craft brewing will undoubtedly persevere in the year ahead. Yet one thing always remains the same: the absence of boredom.

50 of the Best New Breweries People & Places by

We reach out to our writers, subscribers, and followers to help us build our annual feature on brewery openings. This year, we’ve also included a number of Canadian breweries. Here are 50 of the most promising newcomers, as chosen by you.

Three Beers to Pair with Nashville Hot Chicken Table Mates by

Nick Bishop, Jr., suggests three Tennessee-brewed beers to complement the hot chicken served at his family’s Nashville-based eatery, Hattie B’s.

Cracking the Carboy Conundrum Innovation by

Big, heavy, awkward glass objects and hard surfaces do not play well together. Fortunately for clumsy homebrewers, Ross Browne and Gavin Quigley of Next Level Brewing have developed the Carboy Bumper.

How to Make a Sea Mule Beer Cocktail Kindred Spirits by

The four other ingredients in Chesapeake & Maine’s light, tart, and citrus-forward Sea Mule cocktail serve to accentuate the prominent flavors of Dogfish Head’s sessionable SeaQuench Ale.