Kim Sturdavant had been using an amylase enzyme to dry out Social Kitchen’s Triple IPA for a couple of years before he tried adding it to his standard-strength IPA. The idea evolved from there, resulting in the bone-dry style dubbed “Brut IPA.”
Since Austin’s Live Oak Brewing launched with its Czech-style Pilz, Texas has become America’s craft brewing breeding ground for world-class pale lagers. But how did bottom fermentation end up on top here?
We reach out to our writers, subscribers, and followers to help us build our annual feature on brewery openings. This year, we’ve also included a number of Canadian breweries. Here are 50 of the most promising newcomers, as chosen by you.
In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.
Washington’s oldest and largest craft brewery plans to tackle slowing sales by taking a cue from the hyper-local breweries that have appeared in its wake. Enter Brewlab, Redhook’s new brewpub focused on innovation.
Over the last year, New Jersey’s Magnify Brewing Company has emerged as one in a small but growing group of beer makers across the country producing IPAs, particularly in the New England style, that enthusiasts will queue up for hours to acquire.