A massively over-spiced bottle of holiday ale from one of America’s grand old craft breweries, not to mention a cringey line extension at odds with the brand, have me worried.
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It appears Elon Musk has actually acquired Twitter after all. But whether that’s good news or bad, the major social media sites are in big trouble. Now that legacy media is good and truly gutted, the troubling question is this: what comes next?
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Nearly all the beer in the world is made in a professional brewery, or in small batches for home use. Once, brewing on a scale for non-commercial community consumption was much more common, and a few places still practice it.
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The annual Norwegian farmhouse ale festival is remote (even in Norway) and tiny. But that’s what makes it a special event.
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Norway boasts three major farmhouse brewing regions, and in each place the brewers make beer like each other—but differently from the other regions. Why?
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Over the weekend, I attended the farmhouse ale festival in Norway. In this post, I offer a visual presentation of Stig Seljeset’s process, from the wood-fired juniper infusion through pitching his own strain of kveik yeast.
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I will be enjoying a very special field trip to Hornindal, Norway for the next week. Here’s a preview.
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In 2017, the Brewers Association launched the “independent brewer” seal as a way of making customers aware of who makes their beer. Looking back after five years, has it made a difference?
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