Beer is in a constant state of evolution, and hops, as an ingredient, trend according to shifting tastes and novel varieties. Proprietary hops are owned by the private companies that develop and patent them. You can recognize them by their trademarked names (Citra, Simcoe, Amarillo, Mosaic, etc.), which are often plastered on the side of... View Article
It may have been a bit of fate that pushed Chris Ray to a career in beer. It was July 29, 2011, when Ray, a relief pitcher for the Seattle Mariners, stepped to the mound in the seventh inning, set to face the Tampa Bay Rays. Ray fired off 39 pitches across two innings, his... View Article
In 2015, there were about 11,300 packaged beer brands scattered across stores in all 50 states, according to market research company IRI. That’s 32 different beers for every day of the year. But at a time when those numbers continue to creep up and breweries look forward to new tastes and trends, some are glancing... View Article
Editor’s Note: This story appears in the July 2016 issue of All About Beer Magazine. Shortly after the video was produced, Kushal Hall vacated his position at Speakeasy to return to Southern California. We like to refer to sweeping behind-the-scenes changes as quiet revolutions, but one such change that’s taking place in smaller breweries is anything... View Article
We like to think of small brewers as green, sustainable businesses. Some brewers are making their walls literally green with new slants on an old technology, vertical hydroponic gardens on walls right in the brewery. Jared Long, the head brewer at Altitude Chophouse & Brewery in Laramie, Wyoming, got approached by Bright Agrotech, a local... View Article
Boothbay Craft Brewery, a small brewpub located in a Maine resort town, has its local patrons, but it also attracts a steady stream of travelers who stop by the brewery for flights and pints. Until recently, if those visitors wanted to take a beer back home, they could buy a 32- or 64-ounce glass growler,... View Article
New Zealand’s DB Breweries has found a resourceful use for its yeast waste by turning it into “brewtroleum” biofuel. The brewery teamed up with Gull Petroleum to create the fuel, which produces less greenhouse gas than petroleum. It is made by distilling the yeast, creating ethanol. Then 90 percent premium gasoline is added to 10... View Article
The Ragin’ Cajuns of the University of Louisiana at Lafayette are located in what some consider the “hub city” of Acadiana, Louisiana’s Cajun country, a region that has its own flag, its own cuisine and its own language, said Karlos Knott, president of Bayou Teche Brewing in Arnaudville. Now, with Ragin’ Cajuns Genuine Louisiana Ale—the... View Article
Writers for All About Beer Magazine and AllAboutBeer.com claimed four awards in September, when the North American Guild of Beer Writers (NAGBW) announced the winners of its third annual competition for writers, bloggers, broadcasters and authors at the Great American Beer Festival in Denver. Winning writers for All About Beer Magazine include Jeff Cioletti (gold in the Best Food... View Article
