Another big brewery has been caught trying to buy tap handles. Everyone Is bored by the sausage-making of distribution and sales, but it’s a big deal—and more and more pertinent in the crowded marketplace.
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Brief reports from cool breweries I’ve been visiting on my East Coast travels.
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Brasserie de la Senne has managed to bring expressive yeasts and hops together in a perfect union, a harmony rarely achieved.
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In a guest post, Baerlic Brewing’s Ben Parsons gives a detailed rationale for why it makes sense for his brewery to self-distribute.
Read MoreAn excruciating decision.
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New York is the country’s biggest city, but the brewing scene is one of the most intimate and tightly connected. There’s a good reason for this: many of the commercial brewers started out making batches at home and sharing them with each other in their homebrew clubs.
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At first glance, Michael Kora’s vision to make his brewery the mainstay of an outer eastside neighborhood doesn’t seem very ambitious. A second look tells a different story.
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Let us stop to count the ways independent breweries make our beer world a better place.
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The key to juicy IPAs are loads of expressive hops. But as brewers try to wring out every last bit of juice, they’re introducing a different, less-desirable flavor.
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The USDA has a new crop report out, and there are some fascinating details about hops.
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Many breweries come out in support of one cause or another. Most are sincere in their support. But some are just exploiting a popular issue to hawk beer—and we should reject them in the strongest terms.
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The small town of Bend, Oregon produces about a third of all the beer made in the state and has a remarkable two dozen breweries. But there’s more to assessing a town’s heft than counting mash tuns. Bend is one of the few places that has developed a unique culture and is a fascinating case study.
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This post has something for everyone: local intrigue, bare-knuckle politics, and a discussion of one of the most popular beers of summer.
Read MoreSeveral thousand words for you this morning—in the form of photos from yesterday’s adventures.
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Co-podcaster Patrick and I going on the road! A note about how to follow our adventures.
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Everything’s terrible: brewery failures are up, major brands are down, and the kids ain’t drinkin’ like they used to. The future is grim. Or is it? One economist sees a silver lining.
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We casually refer to Brettanomyces as “wild” yeast, despite the fact that most of it is prepared by a technician in a sterile laboratory. But for some brewers, wild means wild.
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Where choices exist between two ways of writing something, the result will be political. The use of pronouns has been an especially fraught choice, and my writing has evolved over the years I’ve been writing this blog.
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An extraordinary brewing archive is carefully stored and catalogued at Oregon State University. It almost ended up in a landfill.
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One of the newer breweries in Portland features accomplished, balanced, and delicious barrel-aged saisons and fruited ales. But while the brewery may be new, co-founder Chuck Porter is an old hand with these beers, and it shows.
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