blueoregon.com
There is no doubt Portland is the best good-beer city in the United States. We drink more craft beer than any city--not per-capita, total--have the most breweries, and host the country’s largest beer fest. We ...
about 13 years ago
blueoregon.com
There is no doubt Portland is the best good-beer city in the United States. We
drink more craft beer than any city--not per-capita, total--have the most
breweries, and host the country’s largest beer fest. We ...
about 13 years ago
blueoregon.com
This is intemperate and impolitic, but a few hours after writing it to friends in an email, I still don’t see anything inaccurate. Impolitic times... The David Wu situation is a useful example of how ...
over 12 years ago
wweek.com
Given the speed at which things change in the beery landscape, fresh-hop ales
count as old news.
over 8 years ago
beerandbrewing.com
The traditional white beer from Berlin has had many guises over the centuries,
from simpler Lacto sours to fruit-packed smoothies, via enigmatic,
mixed-fermentation constructions more closely aligned with its history.
over 2 years ago
beerandbrewing.com
Far from ordinary, the unassuming Kölsch is a unique beer with its own history
and an identity firmly rooted in its city and rituals. Jeff Alworth has the
story, with a fresh glass and a tick for your deckel.
over 2 years ago
beerandbrewing.com
Whether “raw” and unboiled, bittered with hop tea, or made from a mash baked
into crusty loaves, Lithuanian farmhouse ales represent a distinct tradition of
comforting beers that can’t be found anywhere else.
over 2 years ago
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Overshadowed by Belgian saison and French wine, the “keeping beers” of northernmost France are a product of local ingredients, unique history, and a taste for polite, approachable beers.
over 2 years ago
beerandbrewing.com
The American taste in IPA is surprisingly uniform for such a big country with so many disparate regions and climates. Meanwhile, the hazy and the West Coast styles appear to be reuniting on familiar ground.
over 1 year ago
beerandbrewing.com
Adjuncts and oak are nothing new to the world’s darkest beers, whose twists and
turns over the past three centuries tell a story of constant—and
ongoing—reinvention.
about 1 year ago
beerandbrewing.com
Borrowing a page from winemakers, some brewers are pitching freshly picked fruit instead of slurry, taking advantage of the natural yeast and bacteria on their skins—a process that requires a leap of faith and the best, ripest fruit you can find.
about 1 year ago