At the height of a beer style’s popularity, it’s difficult to imagine it ever falling from favor. We know from history that no matter how popular they are, most styles eventually fade. Even now, time is busy tarnishing our ardor for once-loved beers.
Read MoreA lot of breweries make weissbiers, and some are served worldwide. Yet if we go looking for the classic example, the ur-weiss of the modern era, all roads lead to Kelheim.
Read MoreTo finish up the series, a discussion of all the other stuff that fills a writer’s time and inbox.
Read MoreBook publishing is the other major component of my life as a writer, but that world is changing as well.
Read MoreHow does a writer make a life when sponsorship money dries up, teaching opportunities are canceled, and magazines and newspapers cut back on writing budgets? That’s not a rhetorical question. Tell me, please!
Read MoreWe have passed the period of most exaggerated experimentation and now seem to be fine-tuning IPAs rather than remaking them entirely. A few notes on the current state of affairs.
Read MoreThe president and head of the Department of Homeland Security have called Portland a “war zone” under "siege" by local terrorists. That’s one story. Here’s the real story.
Read MoreThings are hard right now—one might even say grim and bleak. But what a tonic it is to poke one’s nose into a pouch of unfamiliar hops and inhale deeply.
Read MoreFour months ago, the COVID-19 pandemic brought the U.S. to its knees. But while Europe has managed to stand up again, we are seeing a second wave. What comes next?
Read MoreFuller’s ESB has won a boatload of trophies and is regularly cited as one of the best beers of Britain. It also became the standard English bitter for early American craft breweries. Yet even more than these reasons, it’s the way ESB is made that makes it truly special.
Read MoreIn the final report this July, four months into the Coronavirus pandemic, Baerlic Brewing’s Ben Parsons offers a searching looking into all the confusion and unknown variables that infuse this moment.
Read MoreA peculiar fact about the Coronavirus crisis is how its affects are not shared uniformly. In today’s diary, Heater Allen’s Lisa Allen describes an unanticipated opportunity it has given her brewery.
Read MoreIn today’s Coronavirus Diary, Alesong Brewing’s Matt Van Wyk gives a report from Lane County, which has been open more than a month. In that time, he’s observed behaviors of both two- and four-legged beasts.
Read MoreWe celebrate the independents because they are the keepers of all those qualities we cherish as drinkers: they maintain tradition, but they also experiment with ingredients, techniques, and styles to push evolution forward.
Read MoreIn this diary, Old Town Brewing’s Adam Milne describes the unique difficulties that his restaurant-first brewery faces in a time when government funds have run out and customers have abandoned downtown.
Read MoreIn today’s diary, Gigantic’s Van Havig offers an incredibly heartfelt post on the social nature of brewing, how it feels wonderful to be open again, and how he’s scared to death.
Read MoreThis annual list began as a way of giving visitors to Portland a place to land when they were searching for breweries to visit. This year, when visitors are absent, it's more like an appeal to preserve our best and brightest.
Read MoreGeorge Floyd was killed a month ago today. In the aftermath of his death, many companies are trying to figure out how to respond.
Read MoreNow, of course, amber and brown ales are rare—blonds proliferate. This seems barely worth mentioning, since it mirrors the trends everywhere else, but consider this: The radicals at the forefront of this evolution in Belgium were Trappist monks. In particular, the ones brewing at Westmalle.
Read MoreFor the past decade, the release of a new IPA contains within it the hint of promise: this is something you’ve never encountered before; it may blow your mind. But the release of two highly promising new IPAs raises a different specter: have we reached terminal IPA?
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