Colorado beer-industry pro Sarah Haughey opened The Jailhouse Craft Beer Bar in the squat, 850-square-foot building in Buena Vista that briefly served as the town jail 137 years ago.
As the ubiquitous, one-size-fits-all beer festival loses its appeal, organizers are rethinking the events in an effort to entice both attendees and brewers.
As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?
While terroir is certainly popular, one of the other trademarks of today’s Wild Ale makers is collaborating with distant brewers who float in and out of host breweries like microflora in the breeze.
Increasingly, sour beers—and the foeders used to produce them—are becoming a less-surprising feature among American craft breweries. And while larger breweries with connections acquire as they go, the demand for foeders among smaller breweries is only growing.
Auburn University to offer a major in brewing science; Budweiser responds to suit alleging Bud “watered down” brews; Philadelphia sues Yuengling for $6.6 million in back taxes; a brewery expansion roundup; and Scottish brewery chastised by anti-alcohol groups over “breakfast beer.”
Sky Weekes was a wine geek with a culinary degree when he decided to launch his barrel-broker business out of a U-Haul garage three years ago. Today, he’s worked with nearly every brewery in Colorado.
