Why do drinkers like lagers in the Czech Republic and ales in Belgium? Why are there more women in American pubs than in Britain's? Beer isn't just a beverage or a product, it's an expression of culture. These are the best posts observing this dimension of the beer world.
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.
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.
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?
What causes us to like certain beers, certain styles? What force guides your hand to one product at the store and not another? We think we are the masters of these choices, but something deeper is at play.
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.
This morning, London’s last Victorian-era cask brewery announced it had sold its beer business to Asahi. That news should alarm anyone interested in the health of cask beer in Great Britain.
All About Beer magazine was founded in 1979 and documented the entire history of craft brewing in America. Sadly, it looks like it will never reach its 40th anniversary.
It seems like breweries that are spark a trend or capture the zeitgeist of the moment are doing everything right. But history hasn’t been particularly kind to those breweries when fashions change.
Two centuries ago, Americans drank all day long. Two generations ago, they toasted each other with three-martini lunches. Today the median drinker sips just a couple drinks a week. What happens if these trends continue?
Over the weekend, I was visiting Brewery Ommegang for an annual event I found unusual and intriguing. On Saturday, I had a moment to sit down and reflect on what I was seeing.
Homebrew Con is upon us! The annual conference of the American Homebrewers Association begins towmorrow in Portland. Today, in the final installment of my profiles of local brewers, we get to know Tracy Hensley.
The annual national homebrewers conference, Homebrew Con, happens next month in Portland. To gear up, I have been speaking to local homebrewers about their approach and philosophy. Today we have one of the most decorated brewers in America, Rodney Kibzey.
In the final installment of this ongoing series, some forward-looking advice on what we can do to hasten the change toward more equal workplaces.
In part three of this ongoing series, brewer Allison Higi reflects on her experiences at a ten-year veteran of the brewing industry and offers advice on making things better.
In part two of this ongoing series, women from all corners of the beer industry--brewing, distribution, retail, administration, and journalism--share their experiences. They are at turns illuminating, painful, and harrowing, and with each story reveal what it's like to be a woman working in the beer industry.
The recent cases of harassment by powerful men have given people the opportunity to subject the beer industry to a good, hard look. What the #MeToo movement offers is a moment to reflect on that hidden consciousness we've constructed and how it might change if we include the voices and presence of women.
The recent Facebook post by Atlanta-based Scofflaw got a lot of attention for its ill-advised tone and photo. More interesting was how it surfaced an issue that doesn't get a lot of discussion: the role class and culture play among beer drinkers, brewery workers, and increasingly, among small breweries.
The banks closed in early May, staying closed through mid-November. Things had actually been grinding down from March, and it would take until early 1971 for them to come fully back on line, so "banking in Ireland was disrupted for nearly a full year."
In the Pacific Northwest, there is a spectacular harvest product made with hops plucked straight from the bine and placed thereafter in boiling wort, a whirlpool, and/or a tank of conditioning beer. These are known as fresh hop beers.
Don't buy the hype. In an increasingly confused marketplace with thousands of breweries and tens of thousands of beers, groupthink has identified certain winners. They're almost certainly good, but there are so many more out there that are also good--and possibly even better, or at least more suited to your preferences.
What humans prize is inversely proportional to what is common. Is this a need to desire what others don't have? Do we have a gene that tells us the rare is useful to survival? Whatever the reason, it's an iron law, and one we follow, in the manner of self-parody, back and forth across the decades.
There is a cafe in Brussels. It is close and cozy, feminine in a way that is unlike pubs anywhere else I've visited. The walls are so coated in objects and pictures that you are able to confirm their existence largely by inference. The tables are small and dainty, as are the chairs.