Seltzer is made with buckets of highly processed “natural” flavor, which doesn’t seem very crafted. But that same flavor is used in some beer—does that mean it’s not crafted, either?
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I’m trying to create a roadmap that captures all the various IPAs a drinker will encounter in the wild as a part of my Beer Bible reboot, and I’d love your help.
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Exactly one decade ago I went into writing full-time. It’s funny, but looking back, I see I had no idea what that entailed.
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“Pig is ragged, like a two-a.m. buzz. Pig is dangerous. But most of all, Pig is a whiff of nostalgia, the yearning for our more badass years. That younger me drank them in fours and fives, loving the thrill.”
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A very sad announcement today that Czechia’s Pivovar Kout na Šumavě has closed. It was one of the most interesting breweries in the world.
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Great Notion is a polarizing brewery, but for an unusual and—for some—unsettling reason. Both fans and critics of the brewery agree they make beers that taste uncannily like a blueberry muffin, stack of pancakes, or scoop of sherbet. Where they disagree: whether the beer should taste like those things.
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Craft beer has sparked an amazing wave of hop breeding, both among private companies and government-supported agencies. It started in the US but has now spread around the world. Here is a list of all the new hops you might encounter, from home and abroad.
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As beer fans, we’re constantly trying to assess the relative quality of beer. I wondered what statistics and “population distribution” might lend to the discussion.
Read MoreJust a year old, Beachcrest Brewing has become a must-visit on Oregon’s central coast.
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With much fanfare, including a Super Bowl ad, AB InBev is releasing the 3,943rd hard seltzer into the market. But Bud Light Seltzer? It makes no sense!
Read MoreHops have become a more central focus of modern beer, and hops themselves have been bred to express more intense flavors and aromas. That creates a new problem: how do we talk about them?
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I endorse anyone making the commitment to a dry January this year, yet I wonder if it’s not actually a shadow of the unhealthy relationship Americans have with booze to begin with. As a stopgap it’s fine, but is there a better way?
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Despite the tumult afflicting our politics, I had quite a nice year. Here are may favorite photos and moments along the way.
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States and regions do not develop identically to the nation. When we look at Oregon in late 2019, we find a state in a substantially different place than it was in 2010, and also a different one than other regions now. Let’s take a moment to review the defining beers of the past decade in Oregon.
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When we look back in the years and decades ahead, which products will we stand out in our memories as classically from the 2010s? Here are a dozen products that tell the story of the times.
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When Rock Bottom closed a couple of months ago, Van Havig had the presence of mind to retrieve the brewing logs. Even in a cautious, chain brewpub, however, those 25 years of logs depict the evolution of an industry.
Read MoreAlcoholic root beer, glitter, dry-hopping, Mexican lagers, and IPAs (white, black, fruit, and hazy) all had their moment in decade of wild change.
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Each year, trend-spotters identify classic lagers as the next style to pop. But the truth is, this happened a while ago. In this article from 2015, I describe how the process was already well underway.
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In the past decade, there has been a veritable explosion of monastic brewing—a baker’s dozen by my count—among Trappists, Benedictine, and Cistercian monks. As I go about updating the Beer Bible, most of these need to be added. Here’s my list so far.
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Now that 48 hours have passed and we know something about this deal, perhaps it’s time to ask a different question: is this a new beginning for the newly-independent San Diego brewery, or the beginning of the end?
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