When it comes to beer terms, there are a lot of words and phrases drinkers need to learn if they want to have knowledgeable conversations about pale ales, IPAs, barrel-aged stouts, and even fruited ...

I don’t mean drinking beer while hanging out at the bar. I don’t mean downing a 12-pack while watching a football game. I mean I love beer — the aroma, the flavor, the texture, the nuance. I like ...

We know that in order to brew a beer, you need a grain (usually barley), yeast, water, and (in our opinion most importantly) hops. The simplest way for brewers to harness aroma, flavor, and hop ...

This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway). Last time, we looked at Hazy or New England-style IPAs, and how they’re attracting new drinkers, and why ...

Recently, Germany’s Bitburger Brewery partnered with Oregon’s Deschutes Brewery to make what’s described as a “full-bodied, unfiltered Zwickl.” The traditional German style is related to Kellerbier, ...

Craft beer drinkers have a short memory, so perhaps only a handful would remember when the West Coast-style IPA ruled America. The style — known for its pale, bright appearance, high bitterness and ...

Last month, the Quebec-based Le Castor brewing company recalled three different brands of its beer after numerous incidents of exploding bottles. The beer was re-fermenting in the bottle, and the ...

"The beer is primarily what we do, so the kitchen really wants to accompany the beer and highlight the beer as best it can. It's almost like a wine pairing," said Peter Repak, the Chef at Dry Hop ...

Christian Pettit Delivers Expert Educational Content at CBP Virtual Event Separating and dewatering suspended solids and returning the recovered beer to the tank increases yields by as much as 8-10% ...