Today it gets barrel-aged, Brett-o-mized and sake'd out
By Brian Yaeger
Published July 2012, Volume 33, Number 3
At Hawthorne Hophouse in Portland, OR, patrons can order whatever’s new from several nearby breweries, perhaps discovering they love peppery saisons or tart krieks. But the 24 taps don’t end there, as there are fermentations from producers around the Northwest, all vying to create beverages locals might like. And locals like hops. So a dry-hopped number from Salem, OR, might not seem like an envelope-pusher until you realize it’s not a beer at all but a dry-hopped cider from Wandering Aengus Ciderworks.
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By Adrian Tierney-Jones
Published July 2011, Volume 32, Number 3
It’s a sleepy Sunday lunchtime in Dobrany, a small town a few kilometres southwest of Pilsen. This is Bohemian beer country, deeply embedded in the lager lands of central Europe. Pivovar Modra Hvezda is a small brewery based in a comfortable hotel opposite the town square. A copper-faced brew-kit stands on show in the bar, though the real brewing action happens in the back. Meanwhile, in an ornately furnished dining room, brewmaster Petr Petruzalek, a tall serious-looking guy with a ponytail, is conducting a beer tasting. Read More…
By Julie Johnson
Published May 2011, Volume 32, Number 2
The growing number of entries to sour beer categories
suggests that brewers are onto something new.
But the techniques they’re using, and the “bugs” they’re
welcoming into their beers, have a long history.
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By Amanda Baltazar
Published March 2011, Volume 32, Number 1
Coming soon to a bar near you: mild ale.
This traditional English beer, once the most popular style in the country, fell from favor in the last century. However, it is staging a comeback in its native land, and has even made its way onto U.S. shores. You’ll have to do your research if you want to try it this side of the Atlantic, but mild—sometimes dubbed the original session beer—has qualities that make it a great choice for American audiences. Read More…
By Rick Lyke
Published July 2010, Volume 31, Number 3
In England they head to the pub for a session. The stammtisch is a German beer hall tradition where regulars gather at the same table each week. In Ireland they crave craic on Saturday night. In America, we meet with friends at happy hour.
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Keeping it Real
By Steve Hamburg
Published May 2010, Volume 31, Number 2
Over the last few years we’ve seen a veritable boom in the number of craft beer establishments around the country, including many that specialize in artisanal foods. And with this growth, we’ve also seen another development: a newfound appreciation of cask-conditioned beer.
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