Media in general has gone through a massive transition in the past decade with the rise of social media, the death of magazines, the arrival of podcasting, and, lately, a sort-of return to blogging in the form of email newsletters. But if you think blogs have no place in today’s media, you couldn’t be more wrong.
Read MorePrague’s U Fleků makes the iconic Czech dark lager, so much so they eschew terms like tmavý and cerne. Their’s is a “Flekovský ležák.” In my latest collaboration, this time with Zoiglhaus, we shoot for an homage. It’s a dead-on banger (no bias), but we didn’t dare name it Flekovský.
Read MoreA new brewery in Scotland specializes in vat-aged beers that draw on traditions of previous centuries (as well as this one). Founder Gareth Young, a former university philosopher, has discovered an important style once brewed in his home town: Glasgow porter. He explains herein.
Read MoreI have an annual tradition of posting some of my favorite photos from the preceding year. It’s my way of documenting the places I’ve been and the experiences I’ve had. Here’s this year’s batch.
Read MoreWe have a new volunteer coordinator, and this year the Beervana Community will be bigger and better than ever. Here are the details on what we have planned and how you can participate.
Read MoreJust a reminder that, while there may be 9,000 breweries in the United States and thousands elsewhere, most of the beer in the world is made by very few titans.
Read More2021 wasn’t, it must be said, the most delightful of years. In this review I trot through some of the key events that made it so. In terms of beer years? It was possibly the best ever (especially if you like pilsner). I mention my very, very faves.
Read MoreSome years you get sugar plums dancing in your head, some years you get ashes and soot. But every year we can celebrate the fellowship of our family and friends.
Read MoreWe need to talk about a new product from the Anheuser-Busch InBev corporation of São Paulo/Leuven/New York: Bud Light Seltzer Hard Soda. If the string of adjectives and nouns in that title makes sense to you, and it almost certainly does, something weird has happened.
Read MoreI had tried to avoid going straight to a lager brewery when I walked into Wild East, thinking even then I was on target. I planned on seeing Finback and painting my tongue green with hops. But beer cares nothing for my plans. It has its own agenda.
Read More“I love these beers and this tradition,” Ben told me (I didn’t take notes and I’m paraphrasing.) “But it feels a bit strange to be making a perfect recreation of a German beer. I wonder what an American lager would look like if we developed a tradition as rich as Franconia’s.”
Read MorepFriem put together a great video of our Wiener Lager collaboration. I look old and haggard, but there are many shots of sparkling golden lager you can’t miss.
Read MoreLast year about sixty brave and generous readers joined me in a social experiment I called the Beervana Community. Here’s a report about how it went, good and bad, and a proposal for how it might continue in 2022.
Read MoreI was pleased to see his eyebrows shoot up during his first sip, and I caught him murmur “this is good” as he placed the glass back on the bar.
Read MoreIn my previous post, I tried to convey the difficulty I’ve had evaluating hazy IPAs. But in case there’s any confusion, this isn’t a criticism. I love IPAs of all hues and opacities. IPAs are awesome.
Read MoreHazy IPAs are the most polarizing of beers—some people think they’re unique works of genius, and others spit them out with contempt. The problem is, we haven’t yet found mutual agreement about how to evaluate them. Also, a couple of inarguably excellent non-hazy IPAs from New England.
Read MoreThe Wiener has landed! Just before Thanksgiving, pFriem debuted their version of a 19th-century Vienna lager like Anton Dreher would have made. It was a tremendous beer, and I’m delighted to say I was a collaborator. This is the story.
Read MoreI spent more than a month on the road, passing through several regions in the US, including stops at something like 44 breweries. Here are some notes on what I found in common in the US, and how regions differed.
Read MoreIn the latest Sightglass post, we hear from biochemistry professor Colleen Doherty about research she’s been conducting on plants and the changes warmer nights are having on them.
Read MoreA note on my upcoming New England stops, plus a couple of ways you can find signed editions of The Beer Bible no matter where you live.
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