Collaboration Beers: The Natural Evolution of Craft Beer
By Jay Brooks
Published January 2009, Volume 29, Number 6
Aristotle observed, in his classic work Metaphysics, that “the whole is more than the sum of its parts.” He may not have been talking about beer when he said that, but then again, he was on to something. Over the past decade or so, there’s a trend that’s been slowly building as craft brewers are increasingly making metaphysically delicious beers, in pairs or in groups, with the results often tastier than the sum of their part-iers’ efforts alone.
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By Rick Lyke
Published July 2007, Volume 28, Number 3
There once was a time in America, not that long ago, when we had brewers, winemakers and distillers. It was a simple, orderly era. Each group existed among its own kind, occasionally venturing to sample the wares of another group, but never straying.
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By Gregg Glaser
Published March 2006, Volume 27, Number 1
There’s a section of the craft beer business that flies beneath the radar. Well, almost beneath. In their home markets, these breweries are well known and selling a great deal of beer—good beer. Despite that, they are still “lurking in the shadows; almost invisible,” as described by Gary Bogoff of Berkshire Brewing (South Deerfield, MA), one of the companies that makes up this challenging segment of the market.
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By K. Florian Klemp
Published March 2006, Volume 27, Number 1
It all began with a beer and a question. It was late Friday afternoon and the AAB crew was winding down around the conference table. The brew was flowing, and it was soon time for Round Two. One of us raised the eternal question: which beer to sample next?
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