“It’s going to be a rye-laced, hop-jolted dopplebock. We can imagine where your attention will be for all twelve ounces.”
Sage ale was one of the primary ales brewed throughout the Middle Ages, says Stephen Harrod Buhner in Sacred and Herbal Healing Beers.
According to the Oregon Brewers Guild, the city has fifty-three breweries and counting—more breweries than any other city in the world.
The humble variety pack has stepped into the spotlight as of late thanks to Sierra Nevada Brewing’s impressive undertaking.
Most of us can think of that one beer, the one that got us into beer in the first place—the beer that made us true converts to craft beer.
Here’s a numerical roundup of some of the biggest headlines about craft beer in March.
Stats show that the newer breweries in the United States tend to be small production breweries, sometimes nanobreweries, making smaller batches in smaller spaces.
There’s nothing more telling about a state’s beer culture than its craft beer week, which is why today we launch our blog post series The Beer Week Chronicles.
Farmhouse ale might be the fastest growing category of craft beer in the country right now, and for good reason.