We know the flavoring power that h. Lupulus has when added to beer, but these potent cones can also kick up non-brewed food and beverages.
Lagering and mixed fermentation can coexist in delicious ways
Beer down, Arizona.
Subtlety reigned at GABF. Except when it didn’t.
Denver chef Jensen Cummings brings kitchen confidence to beer.
As few as two U.S. breweries produce this refreshing sibling to lambic.
Beers with mushrooms, hibiscus, yuzu and plenty of barrel influence await.
Snafus challenge the Washington State brewery/cidery/winery’s opening timeline.
There’s tourism — and then there is beer tourism. Every major city has its niche. Chicago is jazzy, New York never sleeps, Paris falls …
These spots pair stellar beer lists with some of the best wurst around.