Bud Light did a great thing: the company reached out to a winsome young woman with a massive social media following. Everything since then has been a disgrace.
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Oregon’s De Garde Brewing, possibly the only brewery outside Belgium exclusively making spontaneously-fermented beer, turns ten next month. That decade charts big changes in the fortunes of wild ales in the US.
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Heineken has a new product aimed at an American audience, but everything about the rollout suggests Heineken doesn’t really get Americans.
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In the oscillating cycle of innovation and retrenchment, breweries focus on different things. People aren’t clamoring for the newest, most exotic beer anymore, and breweries will contend with this new normal by training their creativity on their business structures instead.
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Schwarzbiers aren’t the most popular lagers on American taplists, but they’re fairly common. If it hadn’t been for one brewery, there might be none at all. This is the 500-year story of the most famous black lager brewery, Köstritzer.
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It’s one thing to call a two hundred year-old brewery that makes the exemplar of a certain beer style a “world classic.” But what does it mean to call a ten year-old brewery that?
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The Schehrer Award honors a brewer’s lifetime achievements.
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Technology is disrupting not just how but what we pay, and has the whole enterprise of tipping teetering near collapse. Perhaps it’s time to say good riddance.
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Organizers announced the winners of the annual Oregon Beer Awards last night. A few bites on the winners.
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A team of Irish researchers just published a paper about their project to recreate a 16th-century Irish ale using period ingredients, equipment, and processes. Along the way, they surfaced quite a few things I didn’t know about beer made nearly 500 years ago.
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Humans, at base, are no more independent than an individual tuna in its shoal. But good luck trying to figure out which direction the school will turn. I think there’s a lesson in there for sellers of malt beverages.
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