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).
More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.
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.
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.
Increased demand for barrel-aged beers and the ability for breweries to dedicate resources to long-term projects has 2017 poised to be the year of the wood cellar.
As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?
Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?
A look at the beer industry post-2015, the year that Big Beer acquired successful craft breweries left and right and infused mind-boggling amounts of money into the business. Their plan? Buy more shelf space.
There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.
Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.
Brewers guilds must educate, protect and promote. It’s taken the craft brewing industry some 35 years to be able to produce 12 percent of the beer bought in America. No one accomplished that feat alone. There is strength in numbers.
While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.
At Birch & Barley in Washington DC, chef Kyle Bailey blends the decadent flavors of house-cured foie gras with seasonal fruits from local farms and peppery greens grown in the restaurant’s rooftop garden.
Jameson announces new brewery partners; Firestone Walker joins Duvel Moortgat USA; Oxbow opens farmhouse to rentals; Left Hand establishes Employee Stock Ownership Plan; and 5 Rabbit cuts ties with Trump.
For the last five years, in spite of high taxes and long shipping times, American beers have found their way into the hands of curious Brazilian drinkers and motivated Brazilian brewers.
Craft New York Act Eases Regulations; Port Brewing and Lost Abbey Debut New Line; US Brewers Win at European Beer Star Awards; and Australian Breweries Request Fair Trade Investigation.
Firestone Walker to contract brew Pliny the Elder; AB InBev enters distribution market; Stone selects Richmond, Va., for East Coast facility; and a beer-forward restaurant earns a Michelin star.
Trader Joe’s house brand changes breweries, branding; Mikkeller and Three Floyds to open Copenhagen brewpub; researchers creating genetic family tree for brewing yeast; and The Bruery to open a facility for wild-fermented ales.
Red beans and rice is a staple of the Creole kitchen that can be served as a side dish or a main course. This version uses a Porter pork stock to cook the beans, and it’s served over a slightly bitter IPA rice. To make this an entrée, add Barrel Wood-Smoked Quail on top.
Well known as one of the most affable guys in the industry, David Walker runs a humble, family-oriented company that just so happens to be pioneering the experimental beer market.
Join us for our annual nod to these badasses as we raise our pints in their general direction, honoring them for their contributions to the beer industry and for giving beer the respect it deserves. Cheers!
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