Here are four great examples of a style that doesn’t get much attention these days, despite the depth that reminds us why old ale endures.
Here the methodical testers and tasters of Brülosophy.com share some of their most interesting findings on what makes a difference (and what doesn’t) in homebrewed beer.
In short: It biggered. Here's a statistical look at America’s largest beer festival.
Keith Villa may be best known for creating and growing Coors’ Blue Moon brand of Belgian-style witbier, but his second act—developing non-alcoholic beer infused with cannabinoids—may be his most daring challenge yet.
Head for the trees: Maple or birch sap can offer more complexity to a brew.
Keep it simple, keep it clean, and get a microscope. Here Dirk Hillegass of All Sevens shares his advice on choosing and handling yeast for clean, consistent ales.
In each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.
Northern Virginia: Overshadowed by the nation's capital, this budding beer scene is a thirst-slaking reason to get off the beaten path.
Popular legend holds that colonists brewed ales with pumpkins, even if the evidence is scanty. But if they did, what would they have been like? Frank Clark, food historian and brewer at Colonial Williamsburg, walks us through his highly educated guess.