For the first time in its nearly 200-year history, Rodenbach will produce a beer in partnership with another brewery. But fans will have to wait until 2020 to try it.
Given its explosive growth, it’s no wonder that the city of Covington has embraced Braxton Brewing in a big way. The better story, however, is how Braxton has embraced Covington.
These days, many breweries produce gluten-free beers, and still more offer sour ales, but very rarely has a brewery offered a single beer that qualifies as both.
As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.
Andrew and Lindsay Nations moved back to their hometown of Shreveport, La., to create and foster a beer culture in the state’s northwest corner, which is closer to Dallas, Texas, than New Orleans.
Pairing ice cream and beer is nothing new, but many breweries and ice cream makers are taking the concept a step further by collaborating and drawing inspiration from each other.
SingleSpeed Brewing, the Cedar Falls, Iowa, nanobrewery Morgan founded in 2012, is on the brink of a major expansion, as SingleSpeed exits its nano-sized beta version for a state-of-the-art brewhouse opening late this year.
Collaboration beer to benefit Paris terror attack victims; Smithsonian to document brewing history; first gluten-free barley beer for sale; and Lawson’s announces expansion plans.
There’s nothing new about collaboration beers; international brewers have been working together for centuries. Pilsner, for instance, was born when British and Bavarian brewing technology intersected with Bohemian raw materials.
With collaborations between breweries more common than ever, veterans of the concept share a few simple ground rules to make these partnerships a success.
Ryan Witter-Merithew is a man of many faces. There’s the inventive, open-minded brewer whose talent earned him a job at Hill Farmstead; the loyal friend for whom others come first; and then there’s the eternally mischievous malcontent who likes nothing better than to wind people up on Twitter.
The ambition of international collaboration brewing is to bring together brewers—and their different approaches—in an environment where they can share and learn, and build something that is perhaps greater than the sum of its parts.
As the brewmaster at Wind River Brewing Co. in Pinedale, Wyo., Richard Strom was ushered into the industry by his father, David, who was the first independent craft beer distributor in Portland, Ore.
Basecamp. Outpost. Those are the two halves of Devils Backbone Brewing Co., one of Virginia’s fastest-growing beermakers. And in their short life span, Devils Backbone’s two brewhouses have garnered 23 medals at the Great American Beer Festival and five more in the World Beer Cup competition.
Around the country, brewers are collaborating—not just with other brewers, but with artists of all mediums. Together, they are creating beers that aim to go beyond the five senses to convey emotions and feelings. Delving into music, television and theater, brewers are combining the craft of brewing with the performing arts.
It’s easy to take collaboration in the world of craft as fate; as the natural outcome of combining thousands of people who all agree that their job is The Best Thing Ever. With each brewery visit comes a chance to combine mutual obsessions. And the best way to accomplish that? Field trips.
Goodwill among brewers doesn’t stop at the occasional tank or piece of advice. It’s an industry-wide culture that can be found at every stage—from conception of a brewery or beer to execution, to, yes, even consumption.
