Tag: Beer Styles

A Journey Through the Past: London Brews Porter Again Feature by

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.

Draught Bass: A Neglected Icon Fermented Culture by

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?

Tree Beer: Brewing with Wafer Ash Behind the Bines by

Taking a cue from resourceful homebrewers in the past, Jester King Brewery tries replacing hops with the bitter fruit of the wafer ash tree.

Ancient Ales: Breweries Find New Fans with Old Recipes Feature by

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.

The Changing Fortunes of Milk Stout Fermented Culture by

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.

The Birth of the Beer Hunter: Looking Back on Michael Jackson’s Legacy Feature by

The Beer Hunter was a persona. Michael Jackson, on the other hand, was a complex person, with all of his faults, foibles, and doubts in tow.

Milk Stout: Innovative, Energizing, and Nutritious? Fermented Culture by

How Mackeson, a provincial brewery on the south coast of England, patented a lactose-based formula in 1909 and created the Milk Stout.

Pilsner for the People Unfiltered by

We’ve ridden the wave of beer trends through tepid Amber Ales, extreme alcohol bombs, funky sours, and juicy IPAs—now, it’s Pilsner’s turn.

Shandies Inspire Summer Seasonal Releases News by

While Shandies and Radlers have been brewed stateside for several years, the style has proliferated in the US, with several new summer seasonals featuring radler-inspired brands.

Seasonal Change and Shifting Preferences: Breweries Look for New Ways to Keep Portfolios Fresh The Business of Beer by

Is the “seasonal beer” still relevant in a marketplace where a record number of new brands and styles are available to consumers year-round?

It’s Official: New England India Pale Ale Is a Style Beer Smack by

Like it or not, the New England India Pale Ale is a style, and one that you’re going to see much more of as brewers continue to jump on the hazy hype train.

Brewers Showcase Hoppiness Without Bitterness in Zero IBU IPAs News by

Since The Veil’s “zero IBU” IPA first appeared in April 2016, several breweries have released their own takes on the sub-style, including Other Half in New York, Twin Sails in Vancouver, BC, and a collaboration between Cerebral Brewing in Denver and Chicago’s Mikerphone Brewing.

The Return of Whitbread Pale Ale Fermented Culture by

Last year Whitbread Pale Ale was relaunched in the UK, brewed by the highly regarded Windsor & Eton. Let’s not worry too much about whether it’s an IPA, Pale Ale, or Light Ale. Just rejoice at the return of Whitbread’s iconic hind logo.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.

Newcastle Brown Ale: A Quintessential, Atypical Beer Fermented Culture by

Known as “the Dog” in its home of England, Newcastle’s ubiquitous Brown Ale was atypical in its strength and production methods when it debuted in 1927.

Gold Label: A Revolutionary Beer Fermented Culture by

In the 1950s, Tennant Brothers advertised Gold Label, its pale Barleywine, as a beer “as strong as a double whiskey and half the price.”

5 Sources of Inspiration for Dogfish Head Immort Ale 6 Degrees of Fermentation by

Dogfish Head founder Sam Calagione reveals the five beverages that inspired Immort Ale, from Alaskan Smoked Porter to Pappy Van Winkle.

Big in Japan: Stouts in the Land of the Rising Sun Beer Without Borders by

In contrast to the country’s ubiquitous lagers, a growing number of Japanese brewers are making big, bold Stouts, often with local ingredients.

2017 Beer Resolutions Beer Smack by

It’s a fact: 2016 sucked for too many reasons, so let’s make 2017 an awesome year; at least beer-wise. Here are our tips to help achieve that goal.

A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.

Jeff Griffith of Fate Brewing Company 9 Steps to Beerdom by

Jeff Griffith, head brewer at Fate Brewing Company in Boulder, Colo., cranks out everything from classic Belgian and German styles to experimental IPAs, tequila barrel-aged sours, and coffee-infused hop bombs.

A Mostly True Story: Homebrewing Wood Chipper Irish Red Ale BYOB by

A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.

Past Perfect: Coolships Take Off Around the Country Tools of the Trade by

While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.

Heavy Medal: A Brief History of the Great American Beer Fest Awards By The Numbers by

The history of the Great American Beer Festival is the history of craft brewing magnified. It started in 1982 as a one-night event, held during the fourth annual National Homebrew and Microbrewery Conference.

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