A new wave of neo-traditionalist brewers is paying homage to a crucial brewing tradition by creating language descriptive of the process, not the product. Witness now, the birth of “méthode gueuze.”
With a core lineup of beers that hasn’t changed much since they first opened, a new facility for souring, and a commitment to the community, Jackie O’s Brewery is serious about making great beer in a place they can enjoy with family and friends.
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.
Tampa-area breweries will brew an IPA using hop varietals that begin with I-R-M-A with proceeds going to a local food bank.
On the eastern edge of the North Carolina’s Blue Ridge mountains, Fonta Flora Brewery is pursuing a vision of honest and creative beer made with locally sourced ingredients that reflect both the terroir, and the pioneering spirit, of their locale.
In a mountain hamlet on the Tennessee side of the Great Smoky Mountains, Blackberry Farm Brewery is putting the “farm” back in “farmhouse” with their focus on seasonality, local ingredients, hospitality, culinary cross-polination, and native culture.
Since opening NoDa Brewing Company five years ago, Brewmaster Chad Henderson has expanded the brewery not only in size, but in the number of unforgettable beers he brews.
Early adopters and brewers of the softer, juicier New England–style IPA, the “gentlemen brewers” at Brew Gentlemen in Braddock, Pennsylvania, live by kaizen, a manufacturing term for continuous improvement. And their IPAs and pale ales show it.
The addition of a stainless-steel coolship in 2013 has let Jester King Brewery explore the “living performance art” of 100 percent spontaneously fermented beers.
For most brewers, hops are typically purchased through massive multiyear contracts from far away farms in the Pacific Northwest. But for one rugged brewer in New Mexico, hops harvest is time to hit the trails and canyons of the state’s high country.