The beer industry news has been fairly bleak as we head into the new year. But how does it feel at the brewery level? I spoke to more than a dozen breweries, and got more individual, personal—and enlightening—responses.
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A report on the Beervana Community’s first two years, a very warm thanks to supporters, and a look at what’s next.
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You know German and Czech and Italian and maybe Alsatian pilsners—but what about Belgian pils? I’m not talking Jupiler, but the kinds little funky ale-breweries sometimes make. Could they be the next lager style to creep onto American taplists?
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As a card-carrying blogger, I am contractually obligated to offer an annual “best pics” post. Or “most interesting pics.” Or something. Anyway, here they are—including one shot of a roasted sheep’s head you won’t want to miss.
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The Ballard neighborhood’s four-square-mile footprint may be home to more breweries and brewery taprooms than any similar tract in the world.The ghost in the machine of beer is culture, and while we can’t quite explain it, places like Ballard continue to prove its power.
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The Siebel Institute has just released a recipe celebrating their 150th anniversary that any brewer can make—including homebrewers. It looks like a fun beer.
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In the annual tradition of year-end lists, I bring you my idiosyncratic, highly individual list of the best beers I had last year. Even writing the post made my mouth water!
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At a recent beer dinner, a non-alcoholic stout paired with a decadent chocolate dessert produced unexpected alchemy.
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A reminder as we enter this holiday season that books make fantastic gifts—and also serve to support your local writer. Here are a few suggestions to get you started.
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In small steps, Gigantic Brewing has evolved backward, starting as a production brewery and, this past week, opening a brewpub. It features international food, cask ale, and Japanese katanas. Stuffed fish to come.
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