The collaboration beer is a novel solution for marketing and distribution at scale―a challenge that used to necessitate ruthless consolidation.
A mere three years and three kilometres separates Cornwall’s Rebel and Verdant Brewing Companies, but their fortunes have been continents apart.
This summer, England got its first certified Trappist ale. While not yet perfect, it already shows signs that it will honour Belgian abbey ale traditions in an authentically English accent – confident in its own quiet authority.
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.
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?
Hook Norton no longer uses its magificent copper coolship because a heat exchanger does the job far more quickly and with much less risk. So what's all this about "E.U. rules"?
How much art can 113 million bottles of Orval buy? Why is Achel Bruin so undervalued? And why should Brasserie Cantillon read Richard Cantillon's "Essai"?
Bamberg, with eight breweries in its centre and dozens peppering the surrounding region, lives and breathes beer as if it were air. And that air carries the meaty aroma of beechwood smoke.