Some breweries are bucking the trend of always having something popular and familiar on tap, instead looking back at history for beer style inspiration.
The five primary aroma buckets that best describe “dank” include woody, herbal, floral, stinky, and fruity. Every strain of cannabis has these aromas in varying amounts.
Despite a wealth of internationally sourced raw materials, one crossover brew seems to be glaringly absent from the modern IPA lineup: a German- or Bavarian-style IPA.
Many Italian brewers fell in love with the idea of brewing a dry-hopped Pilsner—thirst-quenching and drinkable yet defined by a decisive flavor and personality.
This dark, “double” rye brew is ideally suited for the cooler seasons, from autumn to springtime, when it can indeed serve as a satisfying glass of “liquid pumpernickel.”
Adding CBD to beers can provide a more flavorful experience due to flavor-active hemp terpenes, providing an aroma of cannabis to complement the flavors and aromas of the beer.
Better, innovative products constitute one reason why non-alcohol beer sales are surging. These long-neglected brews are also appealing to new markets.
Consumers are increasingly looking for healthier, lower calorie options and are usually surprised to find that alcohol content is a major source of calories in beer.
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.