Apple juice concentrate is commonly used in mass market ciders. It’s basically a natural product, though a highly processed one, but using it requires a series of compromises discerning drinkers may not love. Here’s a description of the process.
Did AB InBev divulge more than intended in a lawsuit seeking to keep trade secrets secret?
For the first twenty years of the craft brewing era, Americans looked to Europe. And now, however awkward it may seem, Europeans are looking back at us.
A lot of changes announced in the beer industry this week. Boulder Beer is scaling back, and Legacy Breweries—Ninkasi’s new parent company—has made its first two acquisitions in Porltand’s Laurelwood and Colorado’s Aspen breweries.
The Beer Sherpa recommends a beer from each stop on his grand European odyssey.
Lithuania has one of the most interesting and unusual brewing traditions in the world, and should be on your short list for foreign travel. Here’s a primer.
The beer writers guild handed out its annual awards yesterday, and there’s a lot to celebrate.
Polish brewing is vibrant and growing, led by smaller, American-style breweries. But I wouldn’t hold your breath waiting for them to start making Poland’s quirky, ancient style of grodziskie anytime soon.
Few countries have extant brewing traditions as old as Austria’s, or contain the fixtures of historic brewing countries. It’s also one of only three countries where the standard mass market lager is equivalent in quality and flavor to so-called craft beers elsewhere.
A Belgian cafe is like no drinking experience on earth.
Brouwerij Roman near Oudenaarde isn’t one of Belgium’s most-famous, but it may be the most beautiful. Oh, Roman also inadvertently created something very like brut IPA. Here’s a peek inside.
The modern beer hunter does not find himself on country roads, but near the forgotten industrial fringes of a city, far from tourists.
The entire beer world is in flux, and with each new brewery—especially those in traditional, beer-brewing countries, things become simultaneously clearer and more confusing.
A photographic peek inside Manchester’s JW Lees, now in it’s 193rd year.
The state of cask is not good—and hasn’t been for decades. Craft brewing was originally seen as the latest threat, but does it offer the means to salvation?
Rare is a place where the pub, not the brewery, is the soul of a company. Manchester’s Marble Arch is one of them. Oh, they happen to make one of the best cask ales I’ve ever tasted, as well.
A photographic peek inside one of Britain’s iconic cask ale breweries.
London’s extremely expensive real estate creates a substantial barrier for new brewery start-ups, but about a fifth of them have found a curious workaround.
Day one in London and I’ve already made a discovery. Combine New World hops and hopping techniques along with old-world bitter ale and something remarkable results.
When Abram Goldman-Armstrong founded his cidery, Cider Riot!, he thought he’d be attending to fermentations and crop reports. After an attack on patrons at his pubs by right-wing extremists, he’s had to think about bear spray and gas masks.
In four days I’ll be boarding a plane for London, followed by a month of European travel. Here’s an overview, along with questions and requests for you.
There is a place you can go see monks making and serving beer in the shadow of their hilltop abbey, all while gazing at hop fields from a sun-washed tasting room. And it’s right here in Oregon.
In 2015 I attended the Craft Brewers Conference and listened to a report on the expected growth in the industry. Guess how that turned out?
Next year the oldest millennials turn 40 and the youngest will be in their mid-20s. It’s time to quit thinking of them as kids.
In recent years, as it has snapped up small east coast breweries, developed a non-beer division, and streamlined properties, Craft Brew Alliance has resembled the company it courted. But today, we learned AB InBev would not complete a long-anticipated buyout.
Two days ago, a property firm in Hong Kong, CK Asset Holdings, announced the purchase of the UK’s largest maker of traditional cask ales. It must be a statement of our times, but the news created such a small stir I didn’t even hear about it until yesterday afternoon.
A friendly competition pitting pilsner-brewers from Oregon and Washington made for a most tasty weekend.
The humble pale ale, the style that built American craft brewing, had been the very model of constancy for 35 years. That era has passed—but what comes next?
Over the past three years, the beer industry has suffered its share of grim sales reports. Here’s a bit of research that suggests things may not be as bad as they seem.
Nobody knows the answer.