It’s a general rule that Americans prefer bold, highly hopped beers. But do we also have a tendency to enjoy styles with higher ABVs?
Think kolsches are boring? Dry-hopped, imperial and black versions keep taste buds on alert.
Weird facts, strange local customs, booze lore and pro tips abound in “The Field Guide to Drinking in America,” a new book from author Niki Ganong.
Expect more experimentation (like this rum barrel-aged imperial alt) from the Austrian brewery.
Just a few years ago, this style was hardly a warm-weather go-to.
A new Texas Hill Country tap room, Sweetwater’s 420 Fest, a cider bar in Seattle and more for your drinking calendar.
Some new faces join the list, thanks to a revised BA definition of “craft.”
Get your hands on these smoky, barrel-aged beauties before they’re gone.
Store your lawnmower somewhere else and make way for beer.
Sierra Nevada’s hop guru explains what the process actually does for your beer.