Hidden for centuries in the bark of lenga beeches, coigüe trees and araucarias of the Patagonian forest, the lost genetic link from which all the world’s lager beers are born.
Unlike other Trappist abbeys located in Belgium, the Abbey of Saint Sixtus of Westvleteren (Sint-Sixtusabdij van Westvleteren in Dutch) does not date back to the times of the first congregations of the Cistercian Order.
IPA beers (India Pale Ale) are a top-fermented beer style with over 200 years of history, increasingly widespread and appreciated around the world, and from which new variations emerge from time to time.
Saint Joseph Abbey was founded in 1950 on a tree-covered hilltop north of the city of Spencer, Massachusetts, and is home to the monks of the Cistercian Order of the Strict Observance, better known as Trappists.
This story takes us to the great Pacific Northwest, home of vast barley fields and the two largest hop-producing regions in North America, the Yakima Valley and the Willamette Valley.
Wolverine has had many loves in his life and many casual adventures, but there is only one companion that will always be by his side: beer—and he is willing to go back in time to save it.
Like any product of agricultural origin, cider has very specific production rhythms tied to the seasons. Of course, the key in this case lies in the apple.
India Pale Ale (IPA) is one of the most popular craft beer styles, but if you can’t handle hop-heavy beers, it could be because you perceive bitterness with greater intensity than others.
Among the list of Mexican spirits that have become fashionable, there is one that experts consider the forgotten beverage: pulque, traditional among the ancient Mexicans.
Dolo is Burkina Faso’s sour, 2.3% sorghum beer brewed by the dolotières. How it is made, its history and its place in Africa.
With issue No. 100 of All About Beer magazine, Daniel Bradford had the opportunity to explore the world of fine beers with two of the most influential individuals in the modern history of beer.
First Wort Hopping (FWH) means adding a large volume of late-addition hops to the kettle as the wort is transferred from the mash tun.
