The AB InBev-SAB Miller merger leaves hundreds of small, independent brewers without access to important hops as AB InBev earmarks the entire production for its own brewers.
When breweries contract their hops usage at least three years in advance, it lets hops growers better project the varieties to grow and whether to expand the farms, helps prevent shortages or overages, and creates more stability in the hops market.
Getting great results brewing a New England–style IPA requires more focus on process than recipe alone. Ryan Brooks, formerly of Coronado Brewing in San Diego, shared their process of developing a New England–style IPA in the West Coast IPA heartland.
Through trial and error with three base beers, The Rare Barrel’s Jay Goodwin creates award-winning sour beers.
The Austin Beer Garden Brewing Co. tastes more like Munich than Austin with its award-winning lineup of hoppy American and traditional German beer styles that add to the breadth of the city’s already robust beer scene.
Breakside Brewery in Portland, Oregon, is well known for its IPAs—but that wasn’t really the plan. At least it wasn’t the whole plan.
Located near the banks of the Susquehanna River in Pittston, Pennsylvania, Susquehanna Brewing Company is reviving history and making history at the same time.
Holy Mountain Brewing Co., a small 10-barrel brewery in Seattle, opened in 2015 and immediately developed a cult-like following. Here’s their story.
While test batches are part and parcel of every brewery’s program, Danny McMahon of Door County Brewing Company takes it to the extreme. This pursuit of new ideas has helped turn his dream into one of the most exciting young breweries in the Midwest.
At Wit’s End Brewing Co., their passion to experiment and brew the beers they find inspiring remains paramount to their brewing philosophy.