Last month, I took my first trip to Nebraska and visited breweries and bars, and met with local folks who are intensely proud of their heritage and the future of their beer culture. I spent a few days and nights at the Nebraska Brewing Co., where founders Kim and Paul Kavulak proudly showed off their... View Article
Forget pork tenderloins, the Indy 500, Bobby Knight and everything else Indiana is known for. The Hoosier State is staking a new claim as a beer powerhouse, and nowhere is that more apparent than in Indianapolis. Although the state boasts almost 90 breweries, roughly 25 of them reside either downtown or on the outskirts of... View Article
The Irish not only gave us dry stout porter, they also gave us classic drinking songs to sing whilst hoisting proper imperial pints (buy the MP3 of the Clancy Brothers’ “Beer, Beer, Beer”) and the full Irish breakfast (with “black pudding,” aka blood sausage, among the four breakfast meats on the plate) to sop up all... View Article
Thanks to brewing giant Guinness, stout is one of the most far-reaching and recognizable types of beer in the world. The brewery’s global march began more than 200 years ago, and the influence and pervasiveness of dry stout is still vigorous, especially among the new wave of brewers. Though dry stout is synonymous with Ireland,... View Article
When All About Beer Magazine was launched in 1979, nobody talked, wrote or maybe even dreamt about something called craft beer. Five years later Vince Cottone, a beer columnist for the Seattle Post-Intelligencer who contributed to numerous publications, first used the phrases craft-brewing scene, craft brewery and craft brewing in the manner they are thought... 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
As a professional brewer going on 30 years, John Mallett of Bell’s Brewery has often been referred to as “a brewer’s brewer,” that is to say, one who makes beer that others in his line of work are eager to consume. An avid outdoorsman, he recently released his first book, Malt: A Practical Guide from... View Article
The following article ran alongside “Pizza and Beer in Milan and New Haven,” which was published in our March 2015 issue. Don’t miss these pizza and beer combos around the country. New York: Nowhere is more synonymous with pizza. If that’s your sole objective, Brooklyn’s Di Fara enjoys consensus as sliced nirvana. Most slice joints don’t... View Article
Brewers Association Small—Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships. Independent—Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member that is not itself... View Article
