In Korea, a new generation has revived a folk drink made from rice and mixed-culture fermentation. Now, two small-batch producers are making makgeolli on American shores, celebrating their heritage while introducing many more to its depth of flavors.
New York City–based writer Courtney Iseman, a Craft Beer & Brewing contributor and author of the newsletter Hugging the Bar, shares her highlights from the past year.
Brewers are experimenting with a variety of ways, old and new, to squeeze even more aroma and flavor from their hops and cram it into their beers. But how much hop saturation is too much for drinkers?