Sauerkraut is easy to make, and any lover of sour beers will enjoy the flavor it can bring to a dish or meal. Here are a few recipes that use sauerkraut, and one recipe for making it from scratch.
With roughly 500 beers, ciders, meads, and kombuchas to choose from—our largest Extreme Beer Fest lineup to date—it’s not going to be easy to decide where to start.
Gary Valentine, beer director for Chicago’s Girl & The Goat, Duck Duck Goat, and Little Goat, offers three beer pairing suggestions for one of North America’s greatest culinary creations: chili.
Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.
How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.
Trading sprawling fields for rooftop gardens, urban farm breweries from Los Angeles to Chicago and New York bring a new kind of authenticity to farmhouse-style beers.
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.
Do family-run breweries have a future in the current environment? With breweries proliferating at every turn, generational succession is a critical long-range consideration for some companies.
With its basement-dark, modest interior, worn-wood furniture, a handful of televisions, and a charming, vine-covered porch, Bittercreek has seen some things in its 20 years.
In 2007, when BeerAdvocate became the country’s first monthly beer magazine, the combined output of 1,406 craft breweries represented less than four percent of the total market in the US.
Over the past eight years the setup of this column hasn’t changed much: Why beer? Why brewing? Why do you do what you do? But the common theme, from Oregon to Kansas to the Carolinas, is the way that a passion for beer builds and rolls forward on its own momentum.
Canned beer is more flexible for outdoor activities where bottles have never been a good idea due to their weight and the danger of broken glass. So here are several recipes, all using canned beer, which are perfect for that long weekend trip to your favorite camping spot.
For the last five years, in spite of high taxes and long shipping times, American beers have found their way into the hands of curious Brazilian drinkers and motivated Brazilian brewers.
Locally brewed beer returned to Syracuse in 1991 with the Syracuse Suds Factory. The arrival of Empire Brewing and Middle Ages Brewing helped to revitalize the industry and put Syracuse back on the map.
Brownish ales have a long history, but what we’re talking about is the classic Brown Ale born in Britain and transmogrified here. To me, Brown Ales have roasty, toasty brown bread tones that hang out over a medium malted beer with a restrained caramel sweetness.
As smaller, independent breweries have steadily chipped away at the market share held by larger national or multinational competition, they’ve also found ways to move into spaces formerly controlled by Big Beer—like Major League stadiums.
When a beer is labeled “best by,” the brewery makes a judgment weighing freshness against shelf life, and, presumably, the brewery’s bottom line. With “bottled on” dates, buyers must decide for themselves.
Green Man is one of Asheville, North Carolina’s old-line breweries—a legendary name in a legendary beer town. And under Stuart and his crew, it’s been growing faster than ever, delivering unique takes on English Ale standbys plus an array of sought-after American IPAs, Stouts and American Wild Ales.
Once seen as the ultimate expression of beer geekery, India Pale Ales have been at the vanguard of a communal palate shift, resulting in the wholesale embrace of all things hop.
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