An intrepid group of four spent the evening sampling two dozen fresh hop beers, and here are the cream of that crop. Get ‘em while the gettin’s good.
Read More
I don’t expect haze to leave IPAs anytime soon—but increasingly, the term “hazy IPA” has started to seem, well, hazier.
Read More
Cloudburst’s hoppy ales are at once familiar yet distinctive. They shimmer with hop particulates, but don’t look hazy, exactly. They feature saturated juicy flavors, appreciable (but far from violent) bitterness, and a spectacular quenching dryness that make them dangerously drinkable.
Read More
Now that Widmer and Redhook are dying brands in a large portfolio owned by a three-continent megabrewery, the connection to Portland fades into history.
Read More
Using simple language is probably more important now than ever, because craft beer is mainstream. To compete with the seltzers, light beers, and Mexican lagers that appear next to them on shelves and menus, beers need to have clear descriptions. When they don’t, casual drinkers will reach for beverages they understand.
Read More
Dry-hopping is king, especially for fresh-hop beers. Or is it? Bend Brewing’s Zach Beckwith has thoughts.
Read More
A few Friday morning thoughts from the heart of the apocalypse.
Read More
I often reference a particular, specific note fresh hops create. But at a recent tasting, I began to think it’s more complex than that.
Read More
With a virus making workplaces potential sites of infection, this isn’t a great time to be a working person. For those of you who make, deliver, and serve the beer I drink, many thanks.
Read More
People have been talking about “independence” in the beer industry for decades. A recent push by the Brewers Association to make this case seems to be gaining traction. One would therefore assume member breweries are happy. So why aren’t they?
Read More