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.
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.
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.
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.
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.
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.