Although fruit styles only make up 1.5 percent of the total sales in the craft IPA category, the number of brands has increased, according to Chicago-based consumer insights company IRI.
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.
Whether you’re looking for something different to pair with beef brisket or need a companion for that slice of apple pie, make room for these cranberry beers and ciders at your holiday meal.
Today, whiskey barrels and vanilla beans are no more extreme than an everything bagel. But brewers continue to find other ways to experiment, from mixed culture fermentation to Sour Patch Kids.
John Bedard has become the go-to brewery architect in Brooklyn, with projects from Threes, Kings County Brewing Collective, Grimm, and more making up nearly half of his current portfolio.
The rapid transformation and mutation of American craft brewing will undoubtedly persevere in the year ahead. Yet one thing always remains the same: the absence of boredom.
We reach out to our writers, subscribers, and followers to help us build our annual feature on brewery openings. This year, we’ve also included a number of Canadian breweries. Here are 50 of the most promising newcomers, as chosen by you.
Forced to chart a new course amid the industry’s double-digit growth, “big craft” breweries have resorted to fleeting trends and gimmicks to stay afloat.
Although the nation’s capital was slow to embrace locally brewed beer when the first wave of microbreweries swept over other parts of the country in the 1980s and ’90s, a recent shift has created a flourishing beer culture.
The history of the Great American Beer Festival is the history of craft brewing magnified. It started in 1982 as a one-night event, held during the fourth annual National Homebrew and Microbrewery Conference.
As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?
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 look at the beer industry post-2015, the year that Big Beer acquired successful craft breweries left and right and infused mind-boggling amounts of money into the business. Their plan? Buy more shelf space.
From farm breweries to barrel aging and blending specialists, more than two new breweries opened per day in 2015. We profile 33 of the most promising newcomers.
While trepidation for the undermining of long treasured beer heritages remains understandable, in countries with little in the way of a native or historic beer culture, the change of pace and perspective brought by an interest in American-style craft brewing is a welcome breath of fresh air.
Boston has long been an old city with a newness problem. This adherence to tradition also applies to beer. But veer off the path—into Somerville, Charlestown, or Everett—and you’ll find a vibrant subculture of drinkers, brewers, and restaurateurs doing their own thing.
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.
The Rhinegeist Brewery was founded by Bob Bonder, the owner of a local coffee shop, and Bryant Goulding, a brewing industry sales and marketing veteran. To put recipes to their vision, they turned to Jim Matt, a longtime homebrewer who was brewing professionally only because his day job as a chemist had ended.
Largely the province of beer marketing companies in the past, today’s contract brewers take myriad forms, and with the vast expansion of craft breweries comes new creative opportunities. It’s time to rethink our once strong dislike of contract or guest brewing.
Of the 836 new breweries that opened between 2010 and 2013, approximately 350 will close by 2016. It’s a shocking number that makes sense after asking the people behind recently shuttered breweries about the challenges they faced.
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.
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