Andreas Krennmair's new book takes a detailed look at the history, ingredients, and processes of Vienna lager. Here is some of what he’s learned.
A stronger and darker Anchor Christmas Ale is here to help us try to forget about 2020. Here, Anchor’s brewmaster explains the thinking behind this year’s recipe and label.
Apparently, it is National Cookie Day. Want to have a beer-and-cookies party? Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.
Small Brewery Sunday is November 29. The annual campaign to support smaller, independent breweries means more than usual this year, with a dire winter ahead for the hospitality trade.
If you’ve tried his pale ale, Taras Boulba, then you know that Yvan de Baets has a taste for hops. But it’s the focus on subtlety, balance, and fine details like tank geometry that make the beers of this Brussels brewery so compelling.
Lagers are on the rise, and so are light beers and larger packs. Craft beer is looking more like supermarket beer, but there are good reasons why—and is it really such a bad thing?
Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.
After 13 years living abroad, our Missouri-based managing editor spent the past year getting reacquainted with the American beer scene. Here are his beery highlights.
Five top beer writers from around the United States share insights and anecdotes about the best brewers, beers, and trends they've experienced in 2020.
Got beers in your fridge? Check. Got a variety of random candies appearing in your house right about this time of year? Check. It’s time once again to mix and match.