Magazine

Class of 2016: 34 of the Best New Breweries in the US Feature by

From seasoned pros starting highly anticipated new projects to industry newcomers nailing classic styles in small towns, we profile 34 of the best new breweries to open their doors in 2016.

Preparing for Lawn Season: Brewing a Pre-Prohibition-Style Cream Ale BYOB by

Take advantage of winter’s low ambient temps by brewing a pre-Prohibition Cream Ale in preparation for the lawn-mowing days to come.

January 2017 News: Belgian Beer’s Cultural Heritage, White Labs Asheville Opens, Brewing with Heirloom Barley, and a Record Year for US Hops News by

In a round-up of beer news, Belgian beer is recognized as cultural heritage; White Labs Asheville begins production, New Holland brews lager with heirloom barley; and 2016 is a record year for US hop growers.

Baladin to Open Farm Brewery Emphasizing Beer’s Agricultural Roots News by

Teo Musso, one of the four original pioneers of Italy’s craft brewing movement, plans to debut Baladin Open Garden, a 786,000-square-foot beer park in the country’s Piedmont region, in June 2017.

Racing to Meet Demand, More Breweries Add Wood-Aging Facilities News by

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.

2017 Beer Resolutions Beer Smack by

It’s a fact: 2016 sucked for too many reasons, so let’s make 2017 an awesome year; at least beer-wise. Here are our tips to help achieve that goal.

John Cochran, Terrapin Co-Founder, on his Asheville Brewpub UpCountry and Beer’s Localized Future Last Call by

For an industry veteran who wanted to run a smaller, neighborhood brewpub, the friendlier laws in North Carolina were a huge incentive for the Terrapin co-founder to launch UpCountry Brewery in Asheville.

If They Build It, Who Will Come? National Brewpubs with Neighborhood Aspirations Feature by

Taking cues from the pub and taproom model used by smaller breweries, big players in the beer industry, from 10 Barrel to Blue Moon and Lagunitas, attempt to cash in on the convenience and sense of community of urban outposts.

A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

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.

Where to Drink in Greenville, South Carolina Destinations by

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.

Great Raft Brewing: Bringing Local Beer to Northwest Louisiana From the Source by

Andrew and Lindsay Nations moved back to their hometown of Shreveport, La., to create and foster a beer culture in the state’s northwest corner, which is closer to Dallas, Texas, than New Orleans.

Jeff Griffith of Fate Brewing Company 9 Steps to Beerdom by

Jeff Griffith, head brewer at Fate Brewing Company in Boulder, Colo., cranks out everything from classic Belgian and German styles to experimental IPAs, tequila barrel-aged sours, and coffee-infused hop bombs.

Birreria Volo: Toronto’s New Bar Star Barkeep by

Brothers Tomas and Julian Morana, who cut their teeth working at their father Ralph’s famed Bar Volo, opened Birreria Volo in Toronto’s Little Italy.

Rotisserie Leg of Lamb: 3 Pairings Table Mates by

BJ Seidel of Goodkind in Milwaukee, Wisc., suggests pairings for the neighborhood bar and restaurant’s rotisserie leg of lamb with lemon zest, vinaigrette, and roasted beets.

How to Make Invocation, a Beer Cocktail with Irish Stout, Rye, and Chartreuse Kindred Spirits by

This beer cocktail combines rye whiskey and the herbal flavors of basil syrup and Chartreuse with the velvety, chocolate, and coffee notes of Gutshot Dry Irish Stout from Henderson, Nev.’s Bad Beat Brewing.

Baking with Beer: Orange Marmalade and Persimmon Spiced Ale Cakes Cuisine à la Bière by

Winter is full of many gatherings that call for celebration, so why not bake a beer cake? These seasonally inspired recipes will bring surprising, beer-inspired flavor combinations to any holiday feast, New Year’s Eve party, or even a bottle share.

A Mostly True Story: Homebrewing Wood Chipper Irish Red Ale BYOB by

A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.

The Surprising History of the Session IPA Fermented Culture by

Scottish and English brewing records from over a century ago reveal a surprising number of low-ABV hoppy beers that look a lot like today’s trendy Session IPAs.

The Future of Beer is Unpredictable, and That’s a Good Thing Unfiltered by

We can’t predict the future, though we may try. Whatever happens to individual brands, however, one thing appears clear: flavorful beer is here to stay.

Past Perfect: Coolships Take Off Around the Country Tools of the Trade by

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.

Heavy Medal: A Brief History of the Great American Beer Fest Awards By The Numbers by

The history of the Great American Beer Festival is the history of craft brewing magnified. It started in 1982 as a one-night event, held during the fourth annual National Homebrew and Microbrewery Conference.

Mad Elf, Tröegs’ Belgian Strong Ale, Gets A New Look Label Approval by

Mad Elf is the latest Tröegs label to get an illustrated, streamlined look as part of the Pennsylvania brewery’s gradual rebranding.

Brewing Local: American-Grown Beer Shelf Talker by

In his fourth book, Stan Hieronymus writes for brewers who want to use locally grown ingredients but aren’t sure where to start.

Speeding up Barrel Aging with Oak Bottle Innovation by

Thanks to the Kickstarter-funded Oak Bottle, anyone can age even a single bottle of beer (or wine or spirits) in hours to the exact level of infusion desired.

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