John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].
We reached out to brewers’ guild directors and asked for recommendations on dark-colored lagers (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.
We reached out to brewers’ guild directors and asked for recommendations on light-colored ales (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.
Aroma is key to the beer-drinking experience, and when you lift a glass to your nose in the hopes of getting hops, grain, yeast, and special ingredients but all you breathe in is rose blossom or Granny Smith apple, it distracts from the task at hand.
Familiar breweries are entering the non-alcoholic space, and upstarts that focus solely on low-to-no-alcohol offerings are opening up. The breweries see growth in the category. Will U.S. consumers agree?
After paying his dues as a homebrewer and helping other breweries open, Mike Pallen of Mikerphone Brewing is making a big impact on the beer scene through inventive recipes, a ton of collaborations, and a healthy balance between work and personal life.
Whether you’re using fresh oysters, oyster shells, or powdered oysters, the perfect oyster stout offers a balance between roast and brine.
Pulpit Rock Brewing Co. is a story of two brewers who want to work in small batches, find creative paths for new recipes, and be part of a local community rather than ride another brewery’s momentum.
Diversity in the craft beer industry still has a long way to go, but steps are being taken to make the beverage more inclusive.
There’s a lot of beer in a lot of wood these days. How do you know what rises above the masses? Ask a brewer. We asked a few of our favorite brewers and brewing professionals to share their recommendations on wood-aged beers.
Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.