In terms of texture and appearance, the malted white corn beer known as Chicha de Jora bears a striking resemblance to milkshake IPAs. But since it’s naturally carbonated and unhopped, the similarities end there.
Alsace is France’s brewing powerhouse: Around 60 percent of the beer drunk in the country is brewed here, and the vast majority of its hops are grown here, too. Now the region is enjoying a revival.
The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.
By reviving one of Salt Lake City’s beloved heritage brands with a distinctively modern approach, A. Fisher Brewing Company has earned the admiration of beer drinkers young and old.
Founded in 1893, The Pilsener Club is one of the finest examples of Amsterdam’s brown cafés, cozy pubs named for the characteristic patina built up on their walls.
Not only was Barclay’s innovative in lager brewing, it was also one of the first breweries to start canning. And there was one beer where these two acts of daring combined: Sparkling Beer.
Breweries around the globe are bucking the hazy, hoppy trend by devoting at least some of their energies to Gruit, a medieval ale made with a variety of botanicals. Although small, the worldwide movement to bring more attention to it has gained steam, and is recognized with International Gruit Day.
Washington’s oldest and largest craft brewery plans to tackle slowing sales by taking a cue from the hyper-local breweries that have appeared in its wake. Enter Brewlab, Redhook’s new brewpub focused on innovation.
Whether you’re a brewer with dirt under your fingernails or rubber gloves on your hands, this book from the owner of Earth Eagle Brewings will inspire you to think beyond the bines.
A look at two of the longest-running family breweries in the US—New York’s F.X. Matt and Minnesota’s August Schell—explores the challenges they faced and the ways these companies survived when others disappeared after Prohibition.
No longer known as a beer mecca, Albany, N.Y., was once the epicenter of beer production in the US, shipping Albany Ale as far as the Hawaiian Islands.
By recreating historic recipes—sometimes on period-appropriate equipment—museums and beer historians are working to preserve early American brewing traditions.
US drinkers might soon become more familiar with four new flavor hops from Slovenia, in addition to the Styrian region’s already well-known Noble hops.
While most Asian cultures make alcohol from rice, the Bhutanese farmhouse ales Sin Chang and Bang Chang start with 100 percent raw wheat. Reserved for religious and special occasions, these Wheatwines are a part of life for many.
Learn the origin stories of the 11 current Trappist breweries, as told by the monks themselves, and go back in time with “Dr. Pat” to unearth and recreate eight ancient ale recipes.
While it once represented up to three-quarters of the beer drunk in London, Porter’s popularity took a big hit after WWII. Today, enterprising brewers with a passion for the style and its history are rescuing this dark ale from obscurity.
The quality and popularity of the once-iconic Draught Bass has been on a steady decline since the 1980s. With the brand up for sale, could it be saved?
While many brewers chase experimental hop strains, sequence yeast, and use technology to dial in new recipes, a handful of others are looking to the past for inspiration, hoping that ancient ales will excite a new generation of drinkers.
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