Why we’re reading The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance and Charleston Beer: A High-Gravity History of Lowcountry Beer.
Why we’re reading The Great American Ale Trail: The Craft Beer Lover’s Guide to the Best Watering Holes in the Nation and Boston’s Best Dive Bars: Drinking & Diving in Beantown.
The focus of our book will be top-quality craft brewing, and if global brewers have stopped making those, well, they’re just foolish. We would produce an atlas for explorers. It has surprised me just how much I have learned.
The story behind this style not only recalls the creation of one of the world’s great brewing capitals in Burton-on-Trent, but it harkens the triumph of the British empire, a living, breathing emblem of might and power.
Across the country and across the ocean, several specialty cheesemakers and world-class breweries have teamed up to use beer as an ingredient in their finished fromage.
Since it first appeared in 1992, Good Beer Guide Belgium has grown to include advice on where to buy beer, bar etiquette, what a train is, why cycling is good, how to eat food and so on.
One problem with global and personal expansion is that each is based on an optimistic set of assumptions that perpetual growth is both realistic and beneficial.
Looking back, we survey a country where beer was once the agitator of rebellion and omnipresent companion to social discourse. Behind us is the mass industrialization of beer, but also the craft explosion; ahead of us—possibilities.
