When it comes to making barrel-aged beers, a growing number of breweries are looking to wine producers and their tools to help with the process.
When a brewer who cut his teeth on classic styles and learned the importance of repetition and quality is unleashed into a brand-new brewery where the only limitation is his imagination, good beer is bound to happen.
It’s time to consider the evolution of Trappist beers in the New World. As the American craft-beer movement engages with and develops Trappist styles, it is also keeping some Trappist brewing traditions alive.
The Los Angeles brewer talks about his plan for modest growth, how he looks for inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop over time.
Candi sugars are at once an underused and an overused ingredient. Let's dive into the specific function candi sugars can play in beer.
Dave Coyne of Fort George Brewery holds the title of “Barrel Baron,” and manages everything from R&D brewing to the barrel program of the powerhouse Pacific Northwest brewery.
Smog City Brewing Co. has seen steady growth during its seven years in business. It has largely focused on draft, but as the cofounders look to move the brewery to the next level, they have turned to glass bottles to reach new accounts and customers.
Alexandra Nowell, the brewmaster at Three Weavers in Los Angeles talks about what she learned as she worked her way up the brewing career ladder, especially an appreciation for ingredients.
Few brewers are more well-traveled than Averie Swanson, (the recently departed) head brewer at Jester King Brewery in Austin, Texas. Here are five breweries she recommends.
The annual release of Old Fezziwig Ale, available only in the brewery’s Winter Classics Variety Pack, is something that many look forward to, but they often find that beer is the first gone from the party cooler, leaving them out in the cold.