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.
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.
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.
Leave it to an Alaskan to invent a new way to drink alcohol outdoors.
A little over two decades ago, Stephane Ostiguy and Jean-Francois Gravel met while studying science at McGill University.
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.
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.
Dive bars face a tug-of-war: they’re either worshiped or ostracized. This must stop.
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.
We kick off the Mass Market Beer Tournament with the Domestic Division.
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?
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.
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?
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.
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.
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.
On November 9th, we asked K.B. Gould and Henry Phillips to make a fall pilgrimage to the Alchemist Brewery in Waterbury, Vermont.
You ever have one of those ideas that seems really good at the time? Like, let’s drop these broken speakers down a flight of stairs, or let’s jump into the mosh pit at a Machinehead concert, or let’s see if we can lure that deer into the car?