When it comes to beer terms, there are a lot of words and phrases drinkers need to learn if they want to have knowledgeable conversations about pale ales, IPAs, barrel-aged stouts, and even fruited ...

This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway). Last time, we looked at Hazy or New England-style IPAs, and how they’re attracting new drinkers, and why ...

If you’ve paid attention to the beer world over the past decade you’ve probably come across the term “dry-hopped” fairly often. Especially if you’re not a fan of overly bitter beers (specifically IPAs ...

The rise of American craft beer introduced drinkers to a dizzying array of styles. Abandoning a lager-heavy focus, brewers reached for new ingredients and big flavors, creating products differentiated ...

Recently, Germany’s Bitburger Brewery partnered with Oregon’s Deschutes Brewery to make what’s described as a “full-bodied, unfiltered Zwickl.” The traditional German style is related to Kellerbier, ...

Drying and greenhouse gas emissions The greenhouse gas emissions from the growing and drying of one kilogram — a little over 2.2 pounds — of dry whole hops generate the equivalent of 3.1 kilograms to ...

If you followed the advice of Chris Martinson (Heritage Hops, Tales from the Mash Tun) and got your hands dirty back in the spring, its time to reap the benefits of all that hard labor and waiting.

The fall hop harvest means the arrival of fresh hop beers. Breweries produce beers flavored with newly harvested hops — also known as wet hops because of their high moisture content. Such hops provide ...