Book publishing is the other major component of my life as a writer, but that world is changing as well.
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How does a writer make a life when sponsorship money dries up, teaching opportunities are canceled, and magazines and newspapers cut back on writing budgets? That’s not a rhetorical question. Tell me, please!
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We have passed the period of most exaggerated experimentation and now seem to be fine-tuning IPAs rather than remaking them entirely. A few notes on the current state of affairs.
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The president and head of the Department of Homeland Security have called Portland a “war zone” under "siege" by local terrorists. That’s one story. Here’s the real story.
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Things are hard right now—one might even say grim and bleak. But what a tonic it is to poke one’s nose into a pouch of unfamiliar hops and inhale deeply.
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Four months ago, the COVID-19 pandemic brought the U.S. to its knees. But while Europe has managed to stand up again, we are seeing a second wave. What comes next?
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Fuller’s ESB has won a boatload of trophies and is regularly cited as one of the best beers of Britain. It also became the standard English bitter for early American craft breweries. Yet even more than these reasons, it’s the way ESB is made that makes it truly special.
Read MoreIn the final report this July, four months into the Coronavirus pandemic, Baerlic Brewing’s Ben Parsons offers a searching looking into all the confusion and unknown variables that infuse this moment.
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A peculiar fact about the Coronavirus crisis is how its affects are not shared uniformly. In today’s diary, Heater Allen’s Lisa Allen describes an unanticipated opportunity it has given her brewery.
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In today’s Coronavirus Diary, Alesong Brewing’s Matt Van Wyk gives a report from Lane County, which has been open more than a month. In that time, he’s observed behaviors of both two- and four-legged beasts.
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We celebrate the independents because they are the keepers of all those qualities we cherish as drinkers: they maintain tradition, but they also experiment with ingredients, techniques, and styles to push evolution forward.
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In this diary, Old Town Brewing’s Adam Milne describes the unique difficulties that his restaurant-first brewery faces in a time when government funds have run out and customers have abandoned downtown.
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In today’s diary, Gigantic’s Van Havig offers an incredibly heartfelt post on the social nature of brewing, how it feels wonderful to be open again, and how he’s scared to death.
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