A few years ago, Lagunitas’s Tony Magee took to the internet and proclaimed over a series of posts that that his brewery’s sale to Heineken was a triumph for American craft beer. Why has he gone silent?
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American beer fans have become too insular. Even if one only wants to deepen their appreciation of IPAs, it’s important to see the places our tradition started.
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Last night, winners of the Oregon Beer Awards were announced. A few comments on why they matter—plus a couple of very worthy Hall of Fame inductees.
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For decades, the non-alcoholic beer segment has been tiny, anemic, and honestly, studded with sub-par products. As a consequence, it constitutes a rounding error in terms of total beer volume. New breweries like Athletic and Surreal are making craft-inspired non-alcoholic beer now, but will they find a market?
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Branding and marketing—boring. Maybe so, but it’s also essential, and Brewers Association economist Bart Watson tells you why. Also, a helpful guide from a branding agency.
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I asked folks on social media about their favorite hops in IPAs and the result both confirmed and subverted the conventional wisdom. Care to guess which hop was the clear favorite?
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Seltzer is made with buckets of highly processed “natural” flavor, which doesn’t seem very crafted. But that same flavor is used in some beer—does that mean it’s not crafted, either?
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I’m trying to create a roadmap that captures all the various IPAs a drinker will encounter in the wild as a part of my Beer Bible reboot, and I’d love your help.
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