All About Beer: The Magazine

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  Brewing Features
  

  Beyond Barley: Embracing Alternative Grains

  Once maligned by small brewers, many now applaud the benefits of traditional adjunct grains. June 11, 2018 - Bo McMillan

  Whenever the name of a widely distributed American adjunct lager lingers pejoratively on the tongue, a prevailing wisdom tends to lay the blame of any perceived “cheap” or “poor” tastes on adjuncts like corn and rice. The Brewers Association, a trade association that works to define and advocate for craft beer, once excluded brewers who... View Article

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  Food - The Taster
  

  How to Pair Beer and Cheese

  June 4, 2018 - Randy Mosher

  Learning about beer and food can be a ton of fun. Any beer pairing dinner will feature lively interactions carefully put together to show off the best in the beer, and if you’re paying attention, you may pick up on a few general principles and a few hints and tips. But what if you want... View Article

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  Beer Travelers
  

  Exploring Ohio’s Beer and Doughnut Trail

  June 1, 2018 - Brian Yaeger

  While I’ll travel something fierce to experience the best or most beautiful, most remote or most weird breweries, it’s less reported that I’m also a sucker for doughnuts. I profiled a veteran doughnut baker before I ever interviewed a brewer. I just produced the fourth Baker’s Dozen Festival in Portland, Oregon, which juxtaposed coffee-infused beers... View Article

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  Beer Weekend
  

  Beer Weekend: 48 Hours in Atlanta

  May 29, 2018 - Dennis Malcolm Byron

  Even though I am a globe-trotting beer writer, one of the things I love most is boasting about my hometown’s craft beer scene. Since moving to Atlanta in ’94, I knew it would be a matter of time before the entire state of Georgia embraced the craft beer movement. Though I was initially welcomed by... View Article

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  Culture - History
  

  Beer in the Shadow of War

  Looking back on The Great War's effects on the brewing industry, a century after its end. May 28, 2018 - Christopher Barnes

  Two bullets. That’s all it took to push the world over the edge. Two bullets fired into the side of a sedan in Sarajevo killed Archduke Franz Ferdinand and his wife, Sophie, pushing an already tense Europe irretrievably into war. What became known as The Great War affected millions, touching the lives of nearly every... View Article

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  On Location
  

  On Location: Penn Brewery in Pittsburgh, Pennsylvania

  May 21, 2018 - Bo McMillan

  Pittsburgh has come far since James Parton described it in 1868 as “hell with the lid taken off.” Gone is the industrial valley choked by its own smoke. In its place is an emerging tech hub. Beautiful parks from the Point to Mount Washington. Two major research universities and an eminent medical center. Downtown neighborhoods... View Article

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  Food - People
  

  The James Beard Foundation Shines Spotlight on Brewers 

  May 7, 2018 - Tyra Sutak

  A renaissance blossomed in American restaurants throughout the mid-1990s. The Food Network had just launched, and notable chefs were becoming household names. It was a time of growth, experimentation, education and sophistication in the culinary industry—a community that gained a steady foothold during the decade. Diners hungered for new and exciting flavors, farm-fresh ingredients and... View Article

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  Beer Weekend
  

  Beer Weekend in Nashville, Tennessee

  April 27, 2018 - Chris Chamberlain

  Nashville is reveling in its newfound status as “It City,” attracting millions annually to take advantage of its music, art and culinary scene. Tourists plan “eat-ineraries” to visit Music City’s most popular restaurants and sample the iconic hot chicken that will burn the taste buds off your tongue. When it comes to craft beer, Nashville... View Article

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  Pull Up A Stool
  

  Pull Up A Stool With Peter Bouckaert of Purpose Brewing and Cellars

  April 24, 2018 - Daniel Hartis

  For as long as he has worked in beer, Peter Bouckaert has also worked in wood. He spent a decade early in his career at Brewery Rodenbach, a brewery with several cellars filled with large, oak foeders containing sour ales. Later he would grow his own “foeder forest” at New Belgium Brewing Co., where he... View Article