Tag: ABV

The Year in Beer: Breaking Down 2019 By The Numbers by

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.

Hardywood Founders Discuss the Changing Beer Landscape and the Launch of Their New Brand, Suncrush News by

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.

When it Comes to ABV, How Low Can We Go? Unfiltered by

Low alcohol beer is the last unexplored territory of American brewing. To take its place in our beer-drinking culture it must transcend gimmicks.

The Problem With Session Beers in the US Beer Smack by

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 Extra Stout History by the Glass by

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?

Beer News News by

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.

Thinking Small Unfiltered by

Despite recent headlines, American beer culture has a long way to go before lower-alcohol drinking gains a true foothold.

Beer News News by

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.

Three Threads Three Threads by

BeerAdvocate users share their thoughts on unconventional methods used by brewers on their quest for “the world’s strongest beer.”

Is it Really Beer? Beer Smack by

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?”

Vermont Brewers Push to Pop Their Cap Advocate This by

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.

Protective Cardboard, Ninja Yeast and a Beer Myth Busted Ask the Beer Geek by

The protection properties of cardboard cases; ninja yeast battling in extreme beer; and another cool versus warm myth busted (again).

Cask at Home, Beer Sediment and Tasting ABV Ask the Beer Geek by

Serving cast at home; beer sediment 101; ask Ron Stablehorn; and tasting ABV.