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.
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.
Dunkel is considered on of the world’s oldest beer styles. Until the emergence of Pils and helles in the early 20th century, the default quaff of Bavarians was dunkel.
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.