(Photo by Jeff Quinn) For all its history, beer has lived with the curse and blessing of acidity. In most
Tahoe Mountain Brewing Co.’s Party Boy Brett IPA. (Photo by Jon Page) In the ever-expanding universe of beers labeled IPA
If the concept of terroir can be applied to beer, it would be with the spontaneously fermented, wild lambics. Lambic
Intimate knowledge of microorganisms is paramount to making good beer. Beer could not exist without fermentation, but seldom appreciated or
Solera Brewery offers one of the best views of Mount Hood in Oregon. (Photo by Jeff Alworth) One of the
Photo and coolship by Jeremy Skorochid There is no denying the popularity of the new wave of “wild” brews. These
Those of us fortunate enough to have experienced the North American beer renaissance would never have imagined anything like this
The quest of beer-lovers leaves virtually no cellar undisturbed. That pursuit is often about the novel inspired by the venerable,
The growing number of entries to sour beer categories suggests that brewers are onto something new. But the techniques they’re
In his magisterial The Brewmaster’s Table, Garrett Oliver wrote that if he were forced to drink just one beer style