Terroir is dead. Long live “origin beer.”
“Beer used to be a function of place because you didn’t have mass transportation. Beer was a local product because it had to be. Today, you’ve lost any sense of origin.”
Is mead barrel-aging the next big thing in beer?
Mead-makers have begun to age more of their creations inside oak, opening up a whole new world of flavor possibilities for brewers.
The best beers we tasted this week
DRAFT’s editors taste dozens of new beers each week. These were our favorites.
Coming-soon Seattle breweries Floodland and Unified are a study in contrasts
Both boast founders with solid beer resumes, but their planned paths are markedly different.
More breweries than ever are sharing their beer recipes with the world
Make your own damn Pliny.
The best beers we tasted this week
DRAFT’s editors taste dozens of new beers each week. These were our favorites.
Six fruit meads to try right now
Today’s mead makers utilize a variety of fruits to imbue their creations with color and flavor, so there’s no wanting for selection. Grab these six melomels while they’re in season.
The best beers we tasted this week
DRAFT’s editors taste dozens of new beers each week. These were our favorites.
The best beers we tasted this week
DRAFT’s editors taste dozens of new beers each week. These were our five favorites.
American brewers want to sell you on Scottish heavies and Italian grape ales
New breweries mine family heritage and decades living abroad to test Americans’ appetite for styles like authentic Scottish wee heavys and Italian grape ales.
