Limited, higher alcohol, American-style IPAs, Stouts, and Sours from a select group of American brewers apparently dominated palates and discussions on BeerAdvocate in 2019.
Eric McKay and Patrick Murtaugh, founders of Virginia’s Hardywood Park Craft Brewery, talk about their motivation for offering low calorie, low alcohol beers under a new brand.
Though not a new concept, “session beer” is one of the more recent beer trends in the US. It’s a sound concept, and has its place. But here in the US, it’s a flawed practice.
Guinness: It’s the classic Dry Irish Stout. Not that strong, and, well, dry. A beer characterized by the use of roasted barley for color and flavor. A beer that’s been unchanged since God wore short trousers. Or has it?
Long Trail lends a hand to citizens in need; brewers throughout the Northeastern US cope with floods; can extra bubbles give Foster’s a lift?; Yuengling expands distribution to the Buckeye State; and the world’s strongest fermented beer, fresh from a deer.
Robot serves a cold one; BrewDog ends history, t’ Koelchip starts the future; “Brewed” coming soon to a TV near you; Canadian football team eradicating beer snakes.
As brewers strive to make “the world’s strongest beer,” should beers produced using unconventional methods like freeze distillation, aging in “wet” liquor barrels or cultivating super-yeast strains so they can power through sugar comas be considered “beer?”
Recently, brewers in Vermont are making what’s hopefully a final push to raise the bar for better beer options and sales in their state, and many feel that it’s about damn time.
