(Photo by Daniel Hartis) The islands of wild and sour ales are, like Borneo or Madagascar, exotic and remote. For
Intimate knowledge of microorganisms is paramount to making good beer. Beer could not exist without fermentation, but seldom appreciated or
Legend has it that great Delta blues artist Robert Johnson, hungry for fame and fortune, met Satan at the Crossroads.
In recent years, there has been a particular fondness for brews with “extreme” qualities. Intense hoppiness, rugged roasted flavors, wild
Those of us fortunate enough to have experienced the North American beer renaissance would never have imagined anything like this
The growing number of entries to sour beer categories suggests that brewers are onto something new. But the techniques they’re
With this issue All About Beer launches a new column called Your Next Beer. The goal of this column is
Anyone who can appreciate things nostalgic need not yearn wistfully when it comes to beer, as today’s brewers are as