By Alastair Bland In 2006, bigness was in style. It was the height of the extreme beer revolution, and though pale ales, IPAs and other classics remained the backbone of the craft brewing industry, America was burning in the high heat of extreme ...
By Rick Lyke 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 ...
By Fred Eckhardt Oh, wait. Not five-cent beer. What we need is five percent beer, although I actually drank what may have been the last five-cent beer ever offered. That was in about 1955, when a local Seattle tavern offered beer in a ...
By Lew Bryson “For [beer] possesses the essential quality of gulpability. Beer is more gulpable than any other beverage and consequently it ministers to the desire to drink deeply. When one is really thirsty the nibbling, quibbling, sniffing, squinting technique of the wine ...
By K. Florian Klemp A revered institution is one that endures via love of tradition, one that needs little refinement, let alone overhaul or modernization. In the world of beer, that is, without debate, true about Munich dunkel. Sometimes referred to simply as dunkel ...
By Fred Eckhardt The world has been blessed with a proliferation of new beer varieties. Robert Wahl and Max Henius presented the 19th century’s beer list in their masterpiece, the two volume American Handy Book of Brewing and Malting, published in 1908. There, ...
By Randy Mosher As homebrewers, we are often called upon to brew something special to celebrate a milestone: a wedding, a graduation, or just surviving another year in the cubicle. When the audience is entirely beer-maniacal, anything goes. But the real test of ...