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?
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The 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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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.
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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.
Read MoreAll the details on two events happening this week related to the launch of The Widmer Way. Instructions contained herein.
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Few books actually meet the standard of “indispensable” reading, but Dom “Doochie” Cook’s debut This Ain’t the Beer That You’re Used To is.
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Modern breweries prefer to boil their wort as briefly as quality allows, owing to efficiencies in time and energy. But it wasn’t always so. In the 19th century, brewers routinely subjected their worts to three, four, or even twelve-hour boils. If you’ve ever wondered what that does to beer, I have the perfect beer for you to try.
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We have become balkanized in our IPA preferences, divided among our tribes of hazy fans and West Coast devotees. But the flagship IPA of Grains of Wrath has something to please everyone.
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In the 1970s, Miller and Pabst made pale lager at an industrial scale, while Oshkosh’s People’s brewery made pale lager on a much smaller system. But the way these breweries made their beer describes the space separating tradition and a technological boom.
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My fifth book, The Widmer Way, will be available next week. Here’s some background on the book and details about events accompanying its release. Hope to see you at one of them!
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Craft brewing started as a rejection of highly engineered, soulless industrial beer. Tradition was the early watchword for a newborn movement. Funny then to see what has become of craft beer.
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Think about what plots have been hatched over those pints, what loves nurtured or mourned, what sonnets penned. Then think of that old way of making beer, which Georgian brewers employed centuries ago. And finally, have another drink of London Pride and tell me you can’t taste something special.
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In a world that valorizes “innovation” above all else, these beers should fit right in—but also illustrate how most of that innovation isn’t really very original.
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