Another monastery has decided to start brewing in Belgium again. But in a narrative twist, this one is not Trappist.
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Two entirely disconnected topics, paired here because I can’t stop thinking about them.
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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?
Read MoreI spent one of my days in New York on a tour of Brooklyn breweries. Here are some descriptions and photos.
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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.
Read MoreMy words are generally prettier than my photos, but let’s start with a batch of the latter to document my time in New York.
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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.
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A week away from Beervana—but the blogging will go on.
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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.
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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.
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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?
Read MoreThe Beervana Podcast has a new partner, and everything about it is about to get better.
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Constellation was crazy to spend a billion dollars on Ballast Point in late 2015. But what if hazy IPAs had never become a trend?
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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.
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How the loss of something we have never seen before can cause such trauma.
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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?
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A new economics term will unlock the secrets of beer.
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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.
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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.
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