More than 600 examples of Brut IPA have been added to the BeerAdvocate database in recent months. Can it hold the attention of beer enthusiasts or will demand sputter as drinkers return to West Coast IPAs and New England IPAs?
From April’s Saison Day to National Lager Day in December, there’s a beer-centric holiday to celebrate just about every month. But do they make an impact?
More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.
Without Belgian beer and its influence, many brewers wouldn’t have been inspired to brew the so-called farmhouse, funky, sour, and strong beers that we enjoy today.
The rapid transformation and mutation of American craft brewing will undoubtedly persevere in the year ahead. Yet one thing always remains the same: the absence of boredom.
We recently gazed into our Magic 8 Ball and asked, “What will 2018 bring to the wonderful world of beer?” To which it replied, “Outlook hazy, try again.”
Unsurprisingly, many of the most popular BeerAdvocate stories in 2017 focus on hops, while a nearly equal number of popular stories explored the meaning of “craft beer” as Big Beer continued its aggressive takeovers.
If you’re looking for a near perfect example of the style, hunt this Saison down or run through the rest of Blackberry Farm’s portfolio, which is loaded with similar beers and other Belgian-influenced offerings.
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.
With each glass of hazy IPA that appears on the bar tops of breweries once focused on Belgian or German styles, it’s hard not to worry about the industry’s future prospects.
By recreating historic recipes—sometimes on period-appropriate equipment—museums and beer historians are working to preserve early American brewing traditions.
In her book, Utah native Jennifer Talley explores the history and culture of low-ABV beers and shares recipes and tips from some of the world’s top brewers.
Condensed liquid flavoring designed to enhance beer, Mad Hops (and its competitor OnTap) borrows a concept from existing products that add flavor to other beverages, like water.
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.
How a 1911 court case against a South London brewery producing Milk Stout without a license cemented the style’s definition as a beer brewed with lactose.
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