With roughly 500 beers, ciders, meads, and kombuchas to choose from—our largest Extreme Beer Fest lineup to date—it’s not going to be easy to decide where to start.
Today, whiskey barrels and vanilla beans are no more extreme than an everything bagel. But brewers continue to find other ways to experiment, from mixed culture fermentation to Sour Patch Kids.
BeerAdvocate has hosted over 50 festivals since 2003. We also take pride in the fact that our fests offer attendees a chance to meet their favorite brewers and fellow beer advocates.
A growing number of cocktail-inspired beers from brewers like Brooklyn Brewery, Short’s Brewing, Four Quarters Brewing and Perennial Artisan Ales have the potential to connect cocktail and beer cultures.
One of our New Year’s resolutions as a company is to communicate with you—our supporters—more, so we thought it appropriate to get a head start by sharing some of the projects planned for the upcoming year.
In changing the way we view extreme, or at least what we are willing to give that label, we can open our minds to new experiences and allow American beer to start the next chapter in the story of extreme beer.
While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.
For years now, the concept of extreme beer has been twisted by the media to make for eye-catching headlines. Extreme beer is what keeps beer interesting.
If we see the value in a $5 cup of coffee, a $50 bottle of wine, or a $2 bottle of water, how can we not see value in a $10 barrel-aged beer or a $9 handcrafted six-pack from a small, local brewery?
