As beer has evolved, so has its method of service. This is the story of one California publican and brewer who put technical knowhow into practice to make sure that every pint served is perfectly cooled and carbonated.
Borrowed, or more accurately salvaged, from the wine industry, foeders are nothing more than big barrels where fermented beverages develop the deliciousness sought by the craftsmen.
Gabe Gordon, founder of Beachwood BBQ and Brewing built the Blendery with the single-minded focus to re-create a true lambic-style beer in Southern California, and at the center of the effort is one critical piece of the lambic puzzle: the coolship.
Wanting an approachable sour beer to offer in the tasting room while longer-term brews matured, brewers at Los Angeles Ale Works developed the Blüme Union fermentation system to ferment a wheat-heavy wort into a briskly tart Berliner weisse in short order.
Craft Beer & Brewing Magazine®’s Gearhead columnist and the author of the blog Beers of Tomorrow carefully reviewed his notes from the past calendar year to offer up these beer picks, brewery experiences, and more.
Supported by sales of their polished and nuanced core beers but looking to a future of more mixed-culture stuff, barrel fermentations, and farmhouse styles, Three Weavers Brewing Company is building a reputation for award-winning, high-quality brews.
There’s a Pilsner for every palate as craft brewers take inspiration from the Old World.
The bright, bitter, and aromatic India pale ales of California sparked an infatuation with hops that emanated across the craft-beer landscape and developed into the modern IPA style.