“This beer is the third brew in Crystal Coast’s "Tropospheric Series” — a collection of unfiltered IPAs named after types of clouds ...”
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“It’s possible that one of the reasons that Atheling meads are so good is that Dr. Stephen Ausband — Atheling’s founder — has been playing with fermenting honey since he was 14 …”
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Bright Aglianico from Campania!
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“Most people think of Chico, CA’s Sierra Nevada Brewing Company as a purveyor of hoppy beers … and they are that. Trust us; they are that. However, they are also so much more. Case in point …”
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“Every fall, Salt Lake City’s Epic Brewing Company rolls up their sleeves and sets to brewing a barrel load of variants of their Big Bad Baptist, an Imperial Stout with coffee and cacao nibs …”
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Fresh Falanghina from Campania!
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“Hosted by the beneficent Aslin Brewing Company in Herndon, VA, the Species X Beer Project is the product of one brewer’s big interest in things very, very small …”
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We have a love for bourbon barrel-aged beers. We make no secret of it. We don’t hide it. We celebrate it. This week, we get to celebrate it with you!
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“Walk into the Elder Pine tasting room, and you are greeted with racks and racks of barrels in which beer sits aging — bourbon barrels, whiskey barrels, tequila barrels, wine barrels — about 80 barrels in all, all of them cooking up brews for the Elder Pine blending exploits. However, we can only be teased by what they can do with their unblended beers …”
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Rich Sicilian Nero D’Avola!
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“We usually encounter the beers from Richmond’s Väsen Brewing Company through their excellent hazy IPAs. Every once and a while they slip a stout or a Gose our way. They, however, have an abiding love for barrel-aged sours …”
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Minerally classy Grüner from Carnuntum!
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“Väsen’s Aegir benefits from their use of Norwegian farmhouse kviek yeast, which gives their IPAs a delicate complexity …”
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“Here’s a brief look at our Christmas ales …”
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Deep Velvety Merlot from the Veneto!
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“The Corsendonk beers fall into the category of “Look like they’re made by monks, taste like they’re made by monks, but actually not made by monks.” Arguably, it’s a small category, but a fun one. Don’t get us wrong; there used to be monks … a long time ago …”
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For years, one of the best Belgian sours that you could get was the Brouwerij Van Steenberge Monk’s Café. Then one day in 2017, they debuted the Monk’s Grand Cru …
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Vermentino from the Ligurian Coast!
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“One great thing that happens during hop harvest season is the appearance of “Fresh Hop” IPAs. For those of you who are not brewers or hop farmers, this is how things usually work …”
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“Long story / short, the whole Big Pippin Series was scrapped … except for this cider …”
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