Sure, it’s the dead of winter and the holidays are finished. But fear not! Here are five good reasons to get excited about the new year.
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The title says it all.
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Riffing on the name Beervana, I have traditionally identified the best new beer of the year with the Satori award. It honors the beer that in a single instant, through the force of tastiness and elan, produces a similar flash of insight into the nature of beer.
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I will have written about 175 posts by the time 2018 is over. These are the best, and if you’re looking for something to read in front of the fire, have a look and see if you missed anything important.
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Brut IPAs, glitter beer, and mixed-fermentation saisons—2018 had them all and more. It was a lively, anxious, and ultimately rewarding year in beer.
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For the second time in twelve years, the Brewers Association has changed its definition to accommodate Boston Beer. The change ensures Sam Adams, which is increasingly the maker of flavored malt beverages and cider, may still be a “craft brewery” in good standing.
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Media outlets are closing down by the week, and it can seem like a grim time for content-producers. But not everyone is suffering. Things are great here at Beervana, and I’d like to tell you why.
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Following a viral scandal that revealed Boston’s Trillium Brewing, one of the country’s hottest hazy IPA-makers, was cutting wages, I spoke with four current and former employees as well as co-founder/owner JC Tetreault to try to understand the story behind this story.
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As the year-end reports come out, there seems to be lots of great news for breweries. Sales up! Brewery numbers up! Jobs up! But a closer look reveals some warning signs.
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Americans developed techniques to make hoppy ales unprecedented in the thousand-year period of hop use. Maine Beer Company’s Dan Kleban offers an insightful look at how Americans “hop backward.”
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Maine Beer Company’s most exotic beer style is a coffee stout, and it is not regularly considered among the fraternity of white-hot New England breweries. It has nevertheless quietly built a reputation for making some of the best beer in the region.
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The measurement for hop bitterness in beer, the international bitterness unit (IBU), has always been problematic, but hazy IPAs may have broken it for good.
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Human experience requires constant recalibration, and mine occurred about halfway through my dry-hopped pilsner, Impersonator. I was focused on the overly American hop character and lack of assertive malt flavor when it hit me: I am in a brewpub in Norway, Maine.
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A Trillium worker revealed that his pay had been cut from $8 to $5 an hour. That was only the start of the brewery’s trouble. How owner JC Tetreault responded was a case study in bad crisis management.
Read MoreSomething to be thankful for on this 🦃 day.
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Two weeks ago, rumors circulated that the Oregon legislature was considering raising beer taxes. The Governor just killed that plan.
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Wonderful tales from the world of monastic brewing, brought straight to your hearholes via the Beervana Podcast.
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This Saturday (Nov 17), Cider Riot will do its best impression of a Somerset pub, complete with cask ales and tannic, characterful, traditional ciders and perries.
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A beer in 18th-century Saxony was so sharp, from hops, bitter orange and gentian root (“bitterwort”), that it was described as “bitter as the death in the gallows.” Yet it was wildly popular. How do we account for this?
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