Neal Coffey is a man of habit. He doesn’t eat breakfast—never has. For lunch, he’ll find a local fast-food restaurant for a 6-inch sub or a salad with lean protein. For dinner, he likes to grill year-round, preparing meals like kielbasa with grilled squash and corn on the cob or steak fajitas. It’s part of... View Article
Beer is often more than just the liquid. It’s an experience that can be enhanced by other objects. For All About Beer Magazine’s gift guide, our staff snacked, tested and thumbed through countless items and settled on these selections that will delight beer enthusiasts, homebrewers and those looking for a little education. Scroll through this... View Article
A store where you can buy the latest Batman and newest Dogfish Head? Beer bottle labels that tell an actual comic book story? Brewers who were working on their superhero-style origin story for 20 years? Double IPAs and The Walking Dead don’t have much in common on the face of it, but thanks to the... View Article
It’s become an annual Denver ritual and one that the folks at Breckenridge Brewing Co. look forward to a bit more each year: Tens of thousands cram the halls of the Colorado Convention Center over the course of three days, many of them in cleverly crafted costumes and some lucky enough to get a taste... View Article
Beer is big business in Bend, OR. Its behemoth, Deschutes Brewery, is where Paul Arney worked his way up to assistant brewmaster before quitting in 2011 to launch his passion project, dubbed the Ale Apothecary. Compared with Deschutes’ 335,000 barrels produced in 2014, Ale Apothecary sold just 75 barrels’ worth of beer last year. However small... View Article
The beer being sampled would by almost any definition be deemed unusual. That it was brewed from a mix of grains that included four different types of wheat—malted, unmalted, flaked and smoked—comprising over half the grain bill, and boasted an impressive 12% alcohol by volume, was alone an element of distinction. That its ingredients also... View Article
The stories sound almost biblical in nature. Fires sweeping through grasslands just outside brewery walls, leaving smoke and destruction in their wake. Rushing sea waters advancing on cellars, short-circuiting bubbling fermenters, intricate electrical operations and dreams. Statewide droughts crippling scarce water resources and drying out brewery supplies. This is the reality of climate change in... View Article
On a cool Saturday night nearly a year ago, a mixed group of wine and beer fans was invited to a gracious Craftsman-style home in San Diego’s tree-shaded Mission Hills neighborhood. The guests gathered around the dining room table, which was crowded with 750-mL bottles and pint glasses, all in 11 neat clusters. The hosts,... View Article
At a small restaurant and brewery in Minneapolis, a line of taps behind the bar keeps patrons’ glasses filled with a variety of freshly fermented beverages, each named and described on the ever-evolving menu. The food here at Moto-I is Japanese, and the accompanying decor is rather typical of a sushi restaurant. It’s an unusually... View Article
