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It’s a well-known (if not scientifically documented) fact that as we get older, we start complaining more about the weather. Sit near an old …

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Cerealously.

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Lagering and mixed fermentation can coexist in delicious ways

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Beers with mushrooms, hibiscus, yuzu and plenty of barrel influence await.

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Snafus challenge the Washington State brewery/cidery/winery’s opening timeline.

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There’s tourism — and then there is beer tourism. Every major city has its niche. Chicago is jazzy, New York never sleeps, Paris falls …

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Returned to family hands, two legacy breweries rise from dormancy to brew for the 21st century

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The owners of five breweries that closed or have been put up for sale in the past year explain just what went wrong.

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“Beer used to be a function of place because you didn’t have mass transportation. Beer was a local product because it had to be. Today, you’ve lost any sense of origin.”

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Mead-makers have begun to age more of their creations inside oak, opening up a whole new world of flavor possibilities for brewers.

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