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.
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?”