A Cheers to Beer Week: Pouring Brooklyn Black Ops
Cracking a rare, interesting brew in celebration of Beer Week's conclusion.
Cracking a rare, interesting brew in celebration of Beer Week's conclusion.
There are over 3,000 craft brewing companies in the United States. How can a budding brewer stand out? We caught up with the Bronx Brewery's Chris Gallant and Dyckman Beer Company's Juan Camillo after New York Beer Week to find the solution, from naming to branding to brewing.
Wild ales are full bodied, can be incredibly complex, and for beer snobs and those looking for a liquid thrill, they're the holy grail of brewing.
A look back at GP's two blind taste test tournaments, one between 64 of the best beers in the country, one between 34 (32 and a play-in) of macro beers from around the world.
Who designs your favorite craft beer labels and cans? What inspires them, and how do they translate great beer into expressive, convincing art? To find out, we asked brewers, artists, experts and designers at several major breweries.
Whether you're just starting out as an extract brewer or trying your hand at all-grain brewing, here are the kits you need for your next home brew.
Craft beer faces a whole new set of hurdles in 2015. Where are we headed as a nation of brewers and drinkers?
A beer with Jim Koch, the ever-divisive founder and president of the most successful craft brewery in America.
Alternative beer festivals are a little like beer cocktails: they can seem a little tacky to some, but they're worth trying. Here are 10 of America's best.
Studying the operations of Fort Point Beer Co., which opened last year and is making waves in one of the most competitive beer markets in the US.
Can't find a beer app that works for you? These seven are each geared toward different aspects of the beautiful craft.
Craft beer is full of cool, intelligent and well-traveled founders and brewers. But a soft-spoken, unassuming guy from New York City has tales to top them all.
Our guide to the 16 best home bar- and spirits-related gifts under $50.
Finding the best craft brews in Scotland with the help of Glasgow's DryGate Brewery.
Scottish craft beer is in its infancy. But its brewers are pushing new boundaries, using complex hops from around the world to launch a glut of creativity.
If you heard Goose Island Beer Co. was coming into town with their upcoming Black Friday release of their Bourbon County Stout lineup, which features some of the most coveted beers brewed in the US, you’d expect a little fanfare. But when Mike Siegel, innovations manager for Goose Island, carried the lineup in for tasting, it was at room temperature and accompanied by little plastic cups, the sort any corner store would carry.
From the Archives: There are serious benefits to matching your glass to your beer. Here's our guide to the different types of glasses and the brews you should sip out of them.
Back in 2011 The Atlantic reported on "The Divisive Pumpkin Ale", alleging that the style had become synonymous with increasingly stale and overdone flavors. This is still the (very subjective) argument for people who loathe the stuff. But more and more brewers and beer enthusiasts argue beyond taste: they say that some pumpkin beer practices are bad for consumers and craft beer in general.
Fruit beers have long been the redheaded stepchildren of the beer world. But now American brewers are using more complex bases -- stouts, brown ales, rye ales and barleywines among others -- and taking cues from the Belgians, those oldest of fruit beer brewers, to harness the nation’s harvest, from pumpkins to pluots. These are the best fruit beers of their labor.
If you associate wheat beer with Blue Moon and a slice of orange, this is your primer to the world of American brewers doing something more with their wheat malt. They’re adding aromatic hops. They’re open fermenting. They're cultivating a beer that’s front-palate friendly with a full finish. These ten are perfect examples.
Leave it to an Alaskan to invent a new way to drink alcohol outdoors. Pat Tatera, the founder of Pat’s Backcountry Beverages, developed a system for carrying concentrated forms of both alcohol and soda into the wild for hikers to make their own carbonated beverages in minutes with the help of stream water and small carbonation pouches.
A little over two decades ago, Stephane Ostiguy and Jean-Francois Gravel met while studying science at McGill University. Neither got their degrees -- but they do make some of the best beer in the world at Dieu du Ciel, Montreal's best craft brewery.
There are serious benefits to matching your glass to your beer. Here's our guide to the different types of glasses and the brews you should sip out of them.
We interview Kelly Taylor, owner and operator of KelSo Beer Co., who recently made beer history by becoming the first American brewer to age beer in Jameson's coveted whiskey barrels.
Only in its seventh year, the American Craft Beer Festival is already the largest beer festival on the East Coast. Unlike the West Coast-dominated Great American Beer Festival, the American Craft Beer Festival isn’t a competition; brewers aren’t asked to pay for their booth space, and they are reimbursed for the beer they serve at the festival. This allows more smaller breweries to attend, and it also makes the festival something of a celebration of beer for beer’s sake.
GP correspondent Will McGough goes for a bike ride with beer pioneer Dale Katechis and ends up with a bloody elbow and an appreciation for the canned beer movement.
If you haven't yet joined the home brew revolution, you're missing out on a lot of fun. We test out one starting point, the one gallon home brew kit from Northern Brewer.
Ten different top poppers for ten different kinds of bottle-opening guys.
Not far from where Jesus converted water to wine, Israeli craft brewers are trying their hand at beer. GP editor Jeremy Berger tippled quite a few and came away with a good set of recommendations.
Good weird beers tend to be the rare finds of the beer world, ones that get secreted away to age in dark cellars or traded with like-minded drinkers for other legendary brews. But every year craft fans get a chance to pay admission to a free-for-all zoo of the wildest ones, captured and served at the raucous drunken atmosphere of the Extreme Beer Festival in Boston, Mass.
The winners of their respective divisions -- Sam Adams, Guinness, Natural Light and Steel Reserve -- match up in the Final Four of the Mass Market Beer Tournament, and we crown a champion.
The battle of the lights: Bud, Corona, Natural, Busch, Coors, Keystone, Michelob, Miller. Who will come out on top -- and will we even be able to taste the difference?
Dive bars face a tug-of-war: they're either worshiped or ostracized. This must stop. Dive bars are just like any other bar -- plus or minus a few roaches and/or bathroom stall sex stories -- in that "good" or "bad" depends on who's asking. Whatever your cup of tea, we contest simply that "dive" not be used to describe a place that sucks: it should be a place that sucks with vigor, or with style, or with crassness. Here are the sordid watering holes that our staff believes, in their slightly perverse estimations, capture the true spirit of the dive bar.
The top selling malt liquors, ciders and flavored beers in America meet in an NCAA tournament of blind taste tests to find the best in the business. We're talking about both Bud Light Lime Straw-Ber-Rita and Lime-A-Rita; we're talking about Bud Light Lime; we're talking about Colt 45, Steel Reserve, Angry Orchard and Woodchuck. We're talking about a fiasco.
We explore drinking culture from around the world to bring you the best five customs and oddities we could find -- from beer-chugging Prime Ministers, to drinking and driving (don't do it), to the biggest party in Iceland and more.
In the Imported Division of the Mass Market Beer Tournament, our blind tasters pick the their favorites and grant a Final Four berth to the best in the division. This round, it's between Corona Extra, Guinness, Heineken, Modelo Especial, Labatt Blue, Newcastle Brown Ale, Stella Artois and Sapporo.
We kick off the Mass Market Beer Tournament with the Domestic Division. It's a blind tasting fight to the finish (and a Final Four berth) between Budweiser, Sam Adams, Yuengling, PBR, Miller High Life, Blue Moon, Coors Banquet and PBR.
Put a Heady Topper next to a Busch. One of the beers is craft, and the other is not. Why? When does a beer stop being craft? Who wrote the current definition, and why did they define craft like they did? Part of the answer, it turns out, involves two breweries you know.
We got down from our high horse, if only for a second, to judge the best of the generic, watery and cheap mass market beers. How exactly? It has to do with seeding a total of 34 beers into four divisions and holding an NCAA-style tournament of blind tastings in order to declare a winner. Read on for all the details and a preview of next week's madness.
Over the past 20 years, the way to make a double IPA (otherwise known as DIPA or “imperial IPA”) hasn't really changed: roughly double the ingredients that would go into a normal IPA and you get a double IPA. As the weather changes, more and more stores begin cellaring their heavy winter stouts and replacing them with these hop- and malt-forward beasts. For those looking to expand their palates, doubles offer the citrus hop and bready malt flavors of regular IPAs, but amplified, and with plenty more complexity to spare. We tasted ten of our favorites.
A fair amount of people in this country drink gluten-free by necessity, and that's not even counting those who do it by choice. But when you tinker with malt, one of the four main ingredients in beer and the one that activates the autoimmune response in those with celiac disease, does the resulting product still taste like beer? And if so, how does it hold up against more traditional counterparts? To find out, we put ten gluten-free beers to a blind taste test.
One of the sublime joys of a tropical vacation is the beer. I’m not talking about anything you can find at your corner liquor store in Manhattan (Kansas or New York), or even those Mexican imports with the clever TV ads. I’m talking about the ones that come in brown bottles with peeling labels and caps that you knock off on the edge of a table, beers with names like Belikin, Polar, Banks, Sands, Sol, Belashi, Kalik or Three Coins.
Because their flavor profiles range from hearty to downright bacon-filled savoriness, Rauchbiers -- especially smoked porters -- are the perfect winter beer, sipped alone or paired with charred meats. Crack one of these five in your living room in front of a roaring fire; if you don't have a fireplace, it won't be hard to imagine one.
Though Dogfish Head currently produces 33 beers, 65 percent of their sales come from their five "continuously hopped" IPAs -- the 60, Sixty-One, 75, 90 and 120 Minute. We tasted them all, in numerical order, and learned much more about Dogfish Head, and craft beer in general, than we expected.