With the announced closing of Anchor Brewing Company this summer, one tradition many beer aficionados realized would be coming to an end was enjoying the brewery’s beloved Our Special Ale, a beer it releases in time for the holidays every year. Learn more about the history of this beer and how it has evolved since its inception nearly 50 years ago. Plus, get advice from a former Anchor Brewmaster to brew a beer similar in style that may just become your new tradition to share with family and friends.
Recently rediscovered brewing journals from a large Connecticut brewery dating back more than a century can teach us a lot about how beer was produced. Get an inside look at the journals and some of the popular recipes of the pre-Prohibition time.
First brewed about a century ago but on hiatus for more than a decade after ownership changes and turnover, the famed Gale’s Prize Old Ale was recently brewed again at Dark Star Brewing, and our authors had a chance to be a part of the brew day. They share the story and a clone recipe for the old ale.
Catharina sour — the fruited sour beer style that originated in Brazil — has continued to evolve and catch the attention of brewers across the world since hitting the international national stage just a few years ago. Learn to brew your own Catharina sour in time for summer with standard kettle-souring techniques and a whole lot of fresh fruit.
Kellerbier is the beer of choice throughout much of Germany’s Franconia region. Yet, it is difficult to define kellerbier as there are hundreds of examples that may be pale or quite dark, and taste equally unique. Learn about the history of these young, unfiltered lagers from a brewer who spent a decade at the source, plus tips on brewing your own at home.
Intrigued by a local landmark remembering a group of priests who fled to England and set up a brewpub during the French Revolution, a homebrewer sets out to recreate the beer they may have served patrons over 200 years ago.
Thanks for the fun question, John! I am pretty sure whatever I suggest will be impossible to verify, so let’s go back to the year 1569, 400 years before my birth year,
Housed in a museum, Carillon Brewing Company in Dayton, Ohio produces beers in a similar way it would have been brewed during the Industrial Revolution. We take you behind the scenes to show how beer was made back in the mid-19th century and what modern brewers can learn from it.
Rauchbier is the most famous beer brewed with smoked malt. Scott Burgess fell in love with the style while living for a decade in the rauchbier epicenter of the world — Bamberg, Germany. He explores the differences between some of the best examples and shares how homebrewers can brew their own rauchbier.
Resting securely on the tops of our bottles, holding in beer and carbonation, the crown cap is the perfect tool for the job. But have you ever wondered about its origins?
I have recently been a part of brewing two historic porters on a commercial scale. The first was a re-creation of a specific historical brew at Brewport Brewing Co. in Bridgeport, Connecticut. The