The growing number of entries to sour beer categories suggests that brewers are onto something new. But the techniques they’re using, and the “bugs” they’re welcoming into their beers, have a long history.
Full Pints - Styles Features May 1, 2011 - - -
In 2010, the Beverage Testing Institute/Tastings in Chicago evaluated almost 400 beers and ciders in nearly 80 style categories. For each style, here are the top three entries (more in the case of tied scores) of those that scored in the platinum (96-100 points) or gold (90-95) ranges.
Full Pints - Styles Features March 1, 2011 - Amanda Baltazar
Coming soon to a bar near you: mild ale. This traditional English beer, once the most popular style in the country, fell from favor in the last century. However, it is staging a comeback in its native land, and has even made its way onto U.S. shores. You’ll have to do your research if you... View Article
Full Pints - Styles Features July 1, 2010 - Rick Lyke
In England they head to the pub for a session. The stammtisch is a German beer hall tradition where regulars gather at the same table each week. In Ireland they crave craic on Saturday night. In America, we meet with friends at happy hour.
Full Pints - Styles Features Keeping it Real May 1, 2010 - Steve Hamburg
Over the last few years we’ve seen a veritable boom in the number of craft beer establishments around the country, including many that specialize in artisanal foods. And with this growth, we’ve also seen another development: a newfound appreciation of cask-conditioned beer.