Tag: Beer Styles

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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

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

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

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.

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, 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 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.

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.

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.

Beyond the classic English and American styles, author Joshua M. Bernstein indexes standout IPAs by grain, color, and strength. Fringe categories like “yeast-driven” and wood-aged get a nod, too.

The remote Estonian islands, an hours-long journey from the capital of Tallinn, have preserved many of the country’s cultural traditions, including brewing the rustic farmhouse ale Koduõlu.

England’s attempt to create a free market in beer led to an explosion of small, beer-only pubs—and the beginning of the end for Porter.

While Gose’s triumphant return is most welcome, we’d love to see more brewers offering a traditional version, too.

Untangling the origins of Scottish 60 Shilling Ale and the now virtually extinct style’s transformation over time.