A coffee-bean stout saw me put two new bits of kit from Speidel to work: the Kellermeister conical fermenter and the Braumeister stainless steel wort chiller.
Why Au Poêle de la Bête in Toulouse might just be one of the best beer bars in the world.
Despite its name, most businesses in the craft beer industry are differentiated less by their products or manufacturing processes and more by their brand identities.
Showcasing almost 800 beers from 100 breweries, the MBCC invites us to mash, sparge, boil and ferment its wealth of statistics to see what flavour comes out the other side.
An encounter with Mark Tranter, founder of the Saison-specialist Burning Sky Brewery, coincides with a homebrewed Grisette, inspiring some reflections on these rough-and-ready, Belgian workers’ ales.
CAMRA's important AGM re-asserted its mission as a campaign for "real ale", but did it also damagingly entrench itself as a campaign against quality keg-dispensed beer?
A new study says we can drink a pint of beer a day with no extra risk of death. But implicitly it also asks, is adding an extra pint per day worth foregoing two years of life?
On Easter Sunday we ask, does beer really prove that God loves us and wants us to be happy, or reveal us to be of the Devil's party without knowing it?
When Young Ludwig and Old Ludwig step into the pub, a choice of six IPAs leads to an era-defining insight into the nature of language.
Fuller's acquisition of Dark Star last week led to another round of speculation about beer-industry acquisitions to come. But do current trends in bond yields suggest that consolidation may already have peaked?