America’s brewing renaissance has developed alongside a renewed interest in cycling, with new breweries popping up along the nation’s bike trails to cater to two-wheeled clientele.
Whether your trail beer is found at a pub in the Smoky Mountains, a brewery in New England, or in a “trail magic” cooler stowed in the woods by a kind, empathetic soul, beer is part of Appalachian Trail culture.
Inspiration for Modus Operandi struck when Grant and Jaz Wearin embarked on a great American road trip that kicked off in Colorado, continued through the rolling mountains of Wyoming, Montana and Idaho, and then wound back down the West Coast.
A decade ago, typecasting IPAs was easy. And as of 2014, the mild-mannered East Coast IPA was old news, a relic of an earlier era of craft brewing. But a funny thing happened on the style’s trip to the graveyard.
The label for GhostRider IPA is the second collaboration for Wasatch brewer Adam Curfew and artist Stephen Kesler, who’ve been friends since high school.
The story behind this style not only recalls the creation of one of the world’s great brewing capitals in Burton-on-Trent, but it harkens the triumph of the British empire, a living, breathing emblem of might and power.
Authors Brandon Fralic and Rachel Wood talk about their writing process, and revisit a few memories from the months of work they put into their first book, Beer Hiking Pacific Northwest.
In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.
From blank brewhouse walls made colorful by local muralists to expressions of brand identity, large-scale art is a growing presence at breweries across the country. We highlight six of the most striking examples.
Beers Made By Walking leads nature walks, teaching the public about local flora and fauna, and encourages brewers to use foraged ingredients in their recipes.
Brewed on a Peter Austin brick kettle open fermentation system with the Ringwood yeast strain, Geary’s Pale Ale set the standard for malty, English-style ales.
With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.
From seasoned pros starting highly anticipated new projects to industry newcomers nailing classic styles in small towns, we profile 34 of the best new breweries to open their doors in 2016.
What sets Ohio-based brewery Fat Head’s apart from its peers is its winning streak at the Great American Beer Festival and the World Beer Cup. Since the original brewery opened, it has collected 25 medals between the two competitions across a wide range of styles.
As Edmund Oast’s head brewer and beer buyer, Cameron Read scouts out the best beers in the world, while also concocting recipes that can stand alongside them.
The Pacific Northwest offers a multitude of options for thirsty beercationers, from Oregon’s mountain biking brew tours to brewery cruises through Washington’s San Juan Islands.
While some German brewers make beer that flouts the Reinheitsgebot, many more are committed to brewing within its strictures while employing creative tactics, like adding hop varieties that mimic flavors of prohibited ingredients.
Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?
A Harvard biological anthropology major turned law school grad, Bailey Spaulding and friend Robyn Virball assembled thousands of pounds of stainless steel equipment into a brewhouse. Jackalope has since become a cornerstone of Nashville’s burgeoning craft beer scene.
As the South American culinary scene continues to progress at an astounding rate, its craft brewing scene has begun to catch up. It started in countries like Chile and Brazil. Now Peru has joined the fray, too.
While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.
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