For Brad Dahlhofer at B. Nektar Meadery in Ferndale, Michigan, reading about Papazian’s prickly pear mead was all the motivation he needed.
Owner David Myers has modeled Boulder, Colorado’s Redstone Meadery production facility after a craft-beer brewery.
Patrick Dawson, the author of “Vintage Beer, A Taster’s Guide to Brews that Improve Over Time,” weighs in on best practices for cellaring.
Asheville has everything you’d want in a perfect craft-beer town—clean water, endless outdoor activities, and a cool counter-cultural vibe.
Whether it’s that destination farmhouse brewery in the middle of the country, a burgeoning beer city across the globe, or a brand new brewery in your own state, you know you want to go.
At Canada’s Dageraad Brewing, Brewmaster Ben Coli is out to create a little piece of Belgium in British Columbia.
Rockmill Brewery is designing Belgian-inspired beers that are brewed to be paired with food and is targeting chef-driven states for distribution.
Kane Brewing Company is using West Coast–style ales and Belgian-style beers to bring craft beer to New Jersey.
Low yeast pitch rates, a blend of hops, and eleven days from start to finish create La Cumbre Brewing’s house IPA, which dominates its local market and has taken home GABF gold.