Had enough pumpkin beer? Embrace an American tuber so mighty that it doesn’t care whether you make it a side dish or a dessert. Or a beer. With whiskey.
Apologies in advance for some European bias. These picks span a year of travel and a trans-Atlantic move back to the States, where I now gawk like a yokel at the weird and wonderful American beer scene.
Our editors, writers, and blind-review panelists have tasted thousands of beers sent to our office, passed over a bar at a brewery or pub, and poured at festivals around the world. Here is the culmination of the best of those experiences.
What are the best beers of 2019 as named by the reviewers, critics, readers, and editors of Craft Beer & Brewing Magazine? This special episode of the podcast walks through the stories behind the beers and the selections.
Popular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.
Anywhere they pick lots of hops, they also throw a shindig. Plan your travel schedule accordingly. Don't worry: They'll have beer.
Real lambic takes time. It laughs at hasty plans. Until recently there were only eight lambic brewers in the Senne Valley. Discover the two newest brewers taking on a very old tradition.
Decoction mashing and patient lagering remain the norm across Upper Franconia, as they do in nearby Czechia—the two places in the world most famed for their attractive, flavorful lagers. Our correspondent takes a deep dive into the region.