John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].
Not all bottle caps are made the same, and the difference in quality could mean a spoiled run of beer that was otherwise destined for greatness.
Imperial Western Beer Company, inside Union Station, has restored the space to its former glory and is encouraging commuters to take a little time to stop for a beer and slow down from the hectic pace of commuting life.
Rather than making the surroundings conform to the brewery, the team behind Lake Anne Brew House in Reston, Virginia, went back to a planned community’s roots and offer a glimpse of how things were and in turn give visitors a period experience.
In Asheville, where creativity is praised and there’s no shortage of IPA, Zebulon Artisan Ales is certainly alone and dancing to its own beat. From riffs on historical styles to how it serves beer, this small brewery isn’t what people expect.
Seventh Son Brewing Co. in Ohio built a strong reputation on traditional recipes. When it came time to embrace the new, currently in-fashion styles, they opened a second location—in a former antiques shop.
While the liquid itself will ultimately decide whether customers come back for a second pint, it’s often the style of beer and its name that first get a drinker’s attention.
When one craft-beer bar realized that it was losing more than $175,000 on mismanaged beer, the owner turned to technology and training to help right the ship.
Being one of the first craft breweries in South Dakota helped Fernson Brewing Co. make inroads into the market, but it was listening to local customers and not necessarily the national trends that helped them succeed and create award-winning beers
Nathan Sanborn of Rising Tide Brewing Co. looks back at his decade of brewing to see the future. From changes in packaging to walking the line between core beers and fads, above all else, he cares about quality and sees it as the driver of his success.
As a brewer, part of your primary education involves how to store and care for beer’s primary ingredients. But learning about how to properly house adjuncts can mean the difference between a vibrant beer and a stale one.