In the tell-all manner of a right and proper blog, I’m here to add that the little business I’ve been running as a writer the ...

Two things are true about the state of beer journalism in 2026: it has never been harder and less remunerative to cover the beer industry and we’ve never seen a corps of journalists do as good a job.

Amid the requisite IPAs, the menu offered a pilsner or a vintage 1990s 4.9% brewpub porter. But on that Wednesday, late into ...

We like things, like beer, for its own sake. It’s pretty and tasty and fun. But we care about beer—anything, really—because of its story. In fact, our brains are hardwired to understand the world ...

Andreas Krennmair is doing some amazing historical research about Central European beer, and his latest book Bavarian White ...

If you are a right proper beer sicko, you already know the GABF announced their 2026 slate of winners yesterday. If you were doing something else and missed the news, I have all the news, with special ...

You may have noticed a subtle change on this site: the Guinness banner that has followed the third paragraph of every post for the past decade has vanished. In a week in which Guinness announced the ...

Thirty years ago, roughly around this time of year, I met a college friend at the now-defunct Gypsy. It was a dive bar across from Cinema 21, where we would later go to watch a movie. She had left ...

In Oregon, fresh hop season has four distinct phases. The hop harvest begins in the middle of August, the earliest point at which breweries can gather their green gold. The harvest lasts a month, ...

The hop harvest is well underway—in Oregon, it’s actually nearing the end—which means our annual season of fresh hop beers has arrived. I have gotten off to a comparatively slow start, with a tally of ...

I like to think I keep a pretty close eye on foreign beer markets, but I somehow missed the latest craze to sweep across Britain: fruit lagers. My education began on Bluesky, where Jason, an American ...