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.
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.
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.
An extraordinary brewing archive is carefully stored and catalogued at Oregon State University. It almost ended up in a landfill.
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.
How does a brewery like Firestone Walker become Firestone Walker? A major factor is being situated in the remote town of Paso Robles, California.
Every decade or so, design trends in beer branding shift and can be seen throughout the industry. We’re currently at the apex of one of those moments—a good time to consider where we are and where we’ve been.
Like many large multinational corporations, Carlsberg is trying to figure out how to sell beer in the craft era. Unlike most, it has unique Scandinavian challenges.
Another monastery has decided to start brewing in Belgium again. But in a narrative twist, this one is not Trappist.
Two entirely disconnected topics, paired here because I can’t stop thinking about them.
One brewery model seems to guarantee an avid crowd willing to pay top dollar for new releases: a blend of hazy IPAs and pastry beers supported by a youthful-urban brand of bright colors and hand-drawn art, whimsical names, and a business approach of single-release beers sold in cans. So why aren’t more new breweries replicating it?
I spent one of my days in New York on a tour of Brooklyn breweries. Here are some descriptions and photos.
Yesterday, Dogfish Head and Boston Beer announced they were planning to merge. How will a legacy brewery with an old flagship, one increasingly focused on non-beer products, integrate with a company that has for two decades defined experimentation and reinvention for American beer? I guess we’re about to find out.
My words are generally prettier than my photos, but let’s start with a batch of the latter to document my time in New York.
McSorley’s Old Ale House has aged so little in its 165 years that it functions as a time machine for New Yorkers. And those who stop in for a visit.
A week away from Beervana—but the blogging will go on.
What does it take to revive an old beer? In the case of Truman’s 1840 Porter, a brewery in Chicago, malthouses in Massachusetts and Norfolk, England, brewers from London and Chicago, and a brewing historian.
When breweries take up cider, they often make a hash of the new craft, treating it as a feat of engineering in order to produce something sweet and fizzy. One brewery in Hood River is taking cider seriously, And the early results are most promising.
It’s not an exaggeration to say that the two square miles surrounding the old Burnside Brewery building are among the most densely breweried in the world. So why is Mikkeller making a play to take over that space?
The Beervana Podcast has a new partner, and everything about it is about to get better.
Constellation was crazy to spend a billion dollars on Ballast Point in late 2015. But what if hazy IPAs had never become a trend?
The rustic little French building next to a winding little road about ten miles from the Belgian border doesn’t look especially important, but it has had a major influence on American brewing.
How the loss of something we have never seen before can cause such trauma.
That new brut IPA is something you just had to try. But is it the next hazy or black IPA, and how do you tell the difference?
A new economics term will unlock the secrets of beer.
Earlier this year, Higgins Restaurant turned 25. Owner Greg Higgins is widely credited with ushering in Oregon’s farm-to-table movement and turning Portland into an A-list destination. But Higgins gets less credit for his other transformation: establishing beer’s credibility as a gastronomic equal to wine on the city’s finest tables.
This morning, Stone Brewing’s co-founder Greg Koch announced the sale of the company’s fledgling Berlin brewery to BrewDog. The announcement was a masterpiece of denial.
Counting breweries ought to be easy work. We’re dealing in tangible reality here, and hard steel. But sometimes a brewery is not a brewery. And then again, sometimes it is.
There aren’t many words that describe the joyful, social quality of a night at the pub. Well, not in English. Trust the Germans to have just the expression.