Eichbaum, founded in 1679 in Mannheim, closes in 2026 after failing to find an investor. The rescue failed and around 270 employees lose their jobs at the city’s oldest brewery.
Over 500,000 people of Palestinian descent live in Chile today, where second, third, and fourth-generation families keep alive the language, traditions, and memory of a territory many have never been able to return to.
Brussels celebrates that recognition with a richer and more diverse beer scene than ever, with over 1,500 varieties, new experience spaces, and entire neighborhoods that have made beer part of their urban identity.
Vienna Lager was born combining British malting techniques with Bavarian cold fermentation; it was displaced by Czech Pilsner, but survived thanks to Austrian immigrants who arrived in Mexico in the 19th century.
CAMRA is calling on the British government to raise the minimum juice content in cider from 35% to 50%. 87% of consumers support the change, which would bring the UK in line with the US and Germany.
Jesús Sánchez from Conejo en la Luna restaurant in Teotihuacán shares four keys to dive into traditional mezcal without making beginner mistakes.
What makes a city of just over 170,000 inhabitants in southern Chile claim the title of beer capital of the southern world without anyone in the region seriously disputing the label?
Chicha beer is not chicha mixed with beer. It is its own craft beer style born in the Andes, combining jora corn with barley malt, using local herbs instead of hops, and mixed fermentation instead of industrial yeasts.
Alcohol suppresses REM sleep in the first half of the night and triggers a rebound in the second, causing vivid dreams, micro-awakenings, and fragmented rest. What the science says.
The Spanish Association of Sommellerie and Beer Culture (ASYCCE) has established the Mediterranean Lager as the country’s first officially native style, with a technical description including clear sensory parameters.
Non-conventional yeasts that inhabit fruit skins, wooden barrels, and the air of cellars are ceasing to be a curiosity to become the most powerful tool for beer innovation in the 21st century.
The history of the jigger constitutes the fundamental axis upon which the professionalization of modern mixology was built, transforming a craft based on empirical intuition into an exact technical discipline.
