Since 1979, the Brewers Association has provided beer style guidelines as a reference for brewers and beer competition organizers.Read More
A crosscurrent is developing among craft beer consumers: a demand for simpler more refreshing beers that increasingly complement a healthier lifestyle.
Lars Marius Garshol has been central to understanding that the kveik yeast may ultimately be more disruptive to brewing than something like brut IPA.
If you’re looking for inspiration for session ales and lagers, look no further than Bavaria. It is within this drinking culture that we find the world’s most enduring quaffing beers.
Heirloom beer brands–brews your grandfather quaffed back in the day–have a heritage that resonates with a younger generation.
When a brewer considers cutting a major flavor constituent like alcohol down to the level of 4 percent ABV, attention to detail must increase. An excerpt from Session Beers.
In both gluten-free and gluten-reduced beers, brewers see an opportunity to increase the availability of specialized beer to a drinking population that demands it.
The Beer 101 Course is an online course created as a quick hit introduction to the world of craft beer, and is a great training option for servers, bartenders, and retailers. BA Members receive a 25% discount code to access the course.Read More
Traditional Berliner weisse is undergoing a resurgence. Pale, refreshing, and low in alcohol, this German wheat beer has a clean, lactic sourness and high carbonation.
A discussion around the explosion and interest in wild and sour ales at the crossroads of tradition and innovation. Join Sam Calagione of Dogfish Head Craft Brewery and Rudi Ghequire, Master Brewer at Brewery Rodenbach, as we look at styles …Read More
This seminar focuses on creating small-scale spirit barrel aging programs for smaller breweries. It covers techniques and procedures for creating clean beer, recipes that work well with barrel characteristics, as well as blending techniques for finished beer. Read More