Firestone Walker is launching its first beer club: Brewmaster’s Reserve, eight curated collections of small-batch beer releases shipped to your door (if you live in California).
Kim Sturdavant had been using an amylase enzyme to dry out Social Kitchen’s Triple IPA for a couple of years before he tried adding it to his standard-strength IPA. The idea evolved from there, resulting in the bone-dry style dubbed “Brut IPA.”
There are over 6,000 disc golf courses scattered across the US today, an enormous number for a niche activity. Craft brewing has seen a similar explosion, so it should come as no surprise that there has been a convergence of these two interests.
Sierra Nevada’s Ken Grossman talks about the potential reach of the Camp Fire Relief Fund, the logistics of coordinating such a large initiative, and his company’s dedication to helping its community rebuild.
Influential brewers across the country are both escaping their daily doldrums with exotic explorations and bringing tiki’s tropical flavors and escapist ethos back into the brewhouse.
Located on 15 acres in Windsor, Calif., Russian River’s new 85,000 square foot facility will include a brewery, a tasting room, a gift shop, and a restaurant.
Three Weavers Brewing Company co-founder and brewmaster Alexandra Nowell shares the steps that led her from a college classroom to a Los Angeles brewhouse.
Boss Pour checks all of the West Coast IPA boxes, while Mocha Stout—made with local coffee—drops plenty of roastiness, baker’s chocolate, bitter cacao nibs, espresso beans, cola, and dark cherries onto the palate.
In the wake of a string of natural disasters, breweries from California, Houston, and Miami pull together to weather the aftermath of hurricanes and wildfires.
Home to more craft breweries than any other county in the state, San Diego’s beer scene is widely spread across the county, with hotspots in Miramar (aka “Beeramar”), Downtown, and North County.
BrewLAB’s small size comes with a glut of flexibility, and with both owners serving as brewers, too, there’s no shortage of opportunity to live up to the California brewery’s name.
Each Fieldwork label features a different image, spread across the entire surface of their cans to make an impact and embody the Bay Area brewery’s adventurous spirit.
Jacob McKean opened Modern Times in 2013 with a large, 30-barrel system, 16-ounce cans, and a focus on packaging design—three choices that put him a step ahead of industry trends.
Part of the Yard Beer series from Highland Park Brewery, Batch 4 is inspired by ingredients found growing in neighborhood yards, including black limes and sour flowers.
A far cry from the hokey corporate bars that market themselves with surfboards and beach themes, authentic surf culture has shaped a growing number of breweries across the country—from the company ethos to the beers themselves.
How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.
With the opening of Admiral Maltings, California craft breweries will have access to sustainably farmed, locally grown barley malted practically next door.
Several new hotels now contain or will soon have on-site breweries, like The Source Hotel in Denver, where guests will be able to get a beer poured right at the reception desk when they check in.
Taking cues from the pub and taproom model used by smaller breweries, big players in the beer industry, from 10 Barrel to Blue Moon and Lagunitas, attempt to cash in on the convenience and sense of community of urban outposts.
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