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Farmer Brewer Winter WeekendAndrea and Christian Stanley malt between 5 and 6 tons of grain per week, between their 4-ton malting system and the floor malting operation.
Off-Flavor of the Week: DMSIf you’ve ever taken a whiff of a pale lager and gotten a noseful of corn, then you’re already familiar with this week’s off-flavor.
Holiday AlesWith just a couple of months until the winter holidays, it’s time to start thinking about those winter brews.
7 Craft Beers in DisguiseBy Emily HuttoBrowsing through the craft beer aisles at your favorite store, you don’t always have time to read every label or search for the rating of the best beer to take home.
Beercation Boosts the Economic Impact of Craft Beer in a Big WayBy Emily HuttoBeer tourism used to be what we beer geeks just called vacation, but in the past decade “beercation” has become a lucrative trend with a catchy name.
Winner’s Circle: Scott Witsoe on Jean-Claude Van BlondBy Emily HuttoWhen Witsoe opened Wit’s End Brewing Co. (named as a play on his last name) in 2011, he started brewing one barrel at a time and quickly made a name for himself as one of Denver’s best brewers.
Hopping Around Hood RiverJust an hour outside of Portland, Oregon, where the Columbia River and the Hood River meet, is the small, but brewery-dense town of Hood River.
Off-Flavor of the Week: DiacetylCommonly described as having an artificial butter flavor.
Shipping Your HomebrewGo far enough down the road of homebrew obsession, and sooner or later you’ll find yourself needing to ship some beer.
Breckenridge Brewery’s New DigsBy Emily HuttoBreckenridge Brewery, which started as a small pub in Breckenridge, Colorado, in 1990, has expanded to Denver and created a 35-state distribution footprint.
Craft Beer & Women: Old Marketing, New ConsumersEvery month or so, a brewery seems to run a marketing campaign or release a beer that re-ignites the debate on the existence of sexism in craft brewing.
Q+A with Left Hand Brewing: Nitro StoutsThere’s no denying the pleasure of the cascading bubbles in a properly poured stout on a nitro tap, but getting the same experience in a bottled beer is something only a handful of craft brewers have attempted.