Located on 15 acres in Windsor, Calif., Russian River’s new 85,000 square foot facility will include a brewery, a tasting room, a gift shop, and a restaurant.
In the wake of a string of natural disasters, breweries from California, Houston, and Miami pull together to weather the aftermath of hurricanes and wildfires.
Determined to connect farmers and brewers, third-generation hops farmer John Segal rebuilt his family’s business—the first to commercially cultivate Cascades.
While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.
America’s brewing renaissance has developed alongside a renewed interest in cycling, with new breweries popping up along the nation’s bike trails to cater to two-wheeled clientele.
Droughts force California brewers to reevaluate water sources; Southeastern politicians seek to reinforce three-tier system; Shanghai beer festival spotlights China’s growing craft scene; and Cigar City’s Joey Redner on Hunahpu’s snafu.
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.
Take a trip to the farmers market, then explore how the freshest foods from your local area can be transformed into cuisine à la bière dishes at your table.
Today, my sister’s craft beer conversion is complete. A request recently came across the wire—help her design a Pumpkin Ale (another favorite) that she could brew.
Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.
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.
With a portable stove, a little imagination and forethought, you can enjoy great bière cuisine on the road for that summer vacation, day trip to the beach or day-long pub crawl with friends.
A cheese board can create an inviting appetizer that can be paired with a variety of beers. This winter, take that same concept, but heat it up! Warm up a beer, add some cheese, and before you know it, you’ve created a whole new dimension of flavor, texture and application for those same ingredients.
Joining our trusted actors Saccharomyces Cerevisiae and S. Uvarum in the world of sour beers are a team of misfits that would make the Bad News Bears proud. Let us meet the bacteria swimming in your beer.
Is the time and worry worth it? Should you go traipsing about in the land of scary monsters? Ales of extraordinary and unique character are the reward for chasing the wild dragons.
Ten years ago, Vinnie Cilurzo and his wife, Natalie, brought aggressively hopped beer to the heart of California’s wine country. Since then, they’ve taken Russian River Brewing Company independent, won an unimaginable number of awards and launched a revolutionary line of barrel-aged sour Belgians.
Sourness—or more precisely, tartness—is the defining trait of American Wild Ale. Essentially, it’s beer gone bad, contaminated by the very stray microorganisms that Louis Pasteur discovered were mucking up perfectly good beer 130 years ago.
