Home to more craft breweries than any other county in the state, San Diego’s beer scene is widely spread across the county, with hotspots in Miramar (aka “Beeramar”), Downtown, and North County.
Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.
South Carolina’s beer scene has been slow to develop compared to its northern sister, but the tide has started to turn, thanks to a series of legislative changes making the state friendlier to the beer business.
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.
Whether reporting on international beer mergers or just gently poking fun at American-style light lagers, it’s clear that Kai Ryssdal, host of public radio program Marketplace, possesses a passion for beer.
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.
Goodbye boring pub grub. As the role of the brewery has evolved over the last decade, so has the relationship between the beer being brewed and the food being served.
When Ludger Berges opened his boutique bottle shop in Berlin four years ago, the city’s craft brewing scene was just starting to take shape. Since then, Berlin’s craft beer market has exploded.
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.
Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.
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.
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.
If we overlook all the Americans who moved to Europe and started brewing American-inspired beers there, which already-existing American craft brewery will be the first to open its own European brewing facility?
Two breweries with self-distribution arms, Stone Brewing of San Diego and Harpoon Brewery of Boston, have begun distributing other craft brands in addition to their own in states where the practice is legal.
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.
No beer school program, no matter how rigorous, should be considered complete, in and of itself. One course, certificate or degree does not an expert make. They are but a starting point.
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.
As craft beer continues to gobble up Big Beer’s market share, small breweries are increasingly grappling with the question of whether to handle communications in-house or farm it out to an outside PR agency.
The ambition of international collaboration brewing is to bring together brewers—and their different approaches—in an environment where they can share and learn, and build something that is perhaps greater than the sum of its parts.
Even though small-batch beer holds only about 1 percent by volume of today’s German beer market, the legacy of handmade beer has endured years of macrobrewery consolidation and is finally coming out on the other side.
Oregon State University receives $1.2 million to expand Fermentation Sciences program; Australian researchers test a “hydrating” beer; “stoop drinking” in NYC mayoral debates; and tragic accident takes life of Stone brewer.
As the relationship between breweries, brewers guilds, beer publications and beer bloggers gets cozier, hard lines are becoming more difficult to define.
