Long a favorite addition to Stouts and Porters, brewers across the country are pushing the boundaries when it comes to incorporating coffee into seasonal and limited releases.
Forced to chart a new course amid the industry’s double-digit growth, “big craft” breweries have resorted to fleeting trends and gimmicks to stay afloat.
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.
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.
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.
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?
As many of the largest craft breweries open additional locations in new markets, they’re up against a difficult task: making sure their famed flagships taste the same everywhere.
A citrus-heavy IPA inspires a play on an Amaretto Stone Sour cocktail, traditionally made with amaretto almond liqueur, sweet-and-sour mix, and orange juice.
Although many breweries prioritize sustainability, less than a dozen have achieved the US Green Building Council’s Leadership in Energy & Environmental Design (LEED) certification.
Fort Collins, Colo., is more than just a Front Range college town—it’s also often referred to as the “Napa Valley of Beer.” And this city of just over 150,000 is part of the “Denver Beer Triangle.”
With products like New Belgium Brewing Company’s Glütiny line and Stone Brewing Company’s Stone Delicious IPA, options for gluten-sensitive drinkers are increasing.
Today, lemony Berliner Weisses and salty-sour Goses are the rage, while new hop varieties and brewing techniques allow bitter, aromatic IPAs to dominate tap lists and beer fridges. Given the speeding popularity of both categories, it was merely a matter of time before sour met hoppy in a head-on collision.
Cicerone program adds advanced level; author Fred Eckhardt dies at 89; New Belgium names Perich as new CEO; and Inc. 5000 List includes nine breweries.
Brewery owners sell for different reasons. They want to retire or need cash from their brand equity. More and more, the ESOP is emerging as both a viable alternative to a corporate or equity buy-out and a way to reward a loyal workforce if a sale is made.
Craft brewers reach double-digit volume share; The Alchemist granted permit for new brewery; New Belgium gives $1 million to Colorado State University; and Boston area breweries to share equipment.
On July 30, New Belgium Brewing Company filed a Statement of Organization with the Federal Election Commission to establish its own Federal Political Action Committee (PAC). With this filing, the company increases its national political involvement.
Once seen as the ultimate expression of beer geekery, India Pale Ales have been at the vanguard of a communal palate shift, resulting in the wholesale embrace of all things hop.
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.
For craft brewery employees, passion often comes at a cost, as the industry strives to create competitive jobs. Enthusiastic homebrewers and beer connoisseurs trade pay, benefits, and comfort on the job for the chance to work in a fast-growing industry.
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