International Stout Day is celebrated on the first Thursday of November. Who created it, the real history of Stout and how to join in with #StoutDay.
Cheese fondue is one of the emblematic dishes of Swiss cuisine, originating in Romandy, also known as French-speaking Switzerland. Here it is made with stout.
The tulip glass is very similar to the snifter, but larger, with a longer stem and a curve that flares at the top, ideal for full-bodied, aromatic and complex beers.
Beer waffles recipe with ingredients, step-by-step instructions and tips for making them airy inside and crispy outside.
The combination of dark beer, in this case a Porter, with spices, sugar and agar-agar makes this jam ideal for spreading on bread and serving with cheese and meat.
Spent grain bread is a delicious, sustainable and nutritious option made from a byproduct of the brewing process, the mashed malt grains.
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A mango michelada is a refreshing, delicious drink that combines beer, mango juice and spices, a very popular cocktail in Mexico and Latin America, perfect for a hot day.
One of the strangest experiences you can have on a beer night happens in Ghent, Belgium. You walk into a medieval-looking bar, order a pint, and instead of reaching for your wallet, the waiter asks you to take off your shoe.
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.
The interaction between alcohol and dopamine is a neurological phenomenon that explains the immediate effects of alcohol consumption, as well as the underlying mechanisms of addiction and mood disorders.
When one thinks of Japanese alcoholic beverages, sake is undoubtedly the first that comes to mind, but despite its foreign origins, beer is today without a doubt the most popular drink in Japan.
The term Radler means cyclist in German. As we delve into its history, the origins of these beers date back to 1900, as it may have been created at a bicycle club at the end of the 19th century.
Tradition holds that Pythagoras, the celebrated mathematician and philosopher who founded his school in Croton, in southern Italy, grew tired of watching some of his disciples abuse wine during symposia.
In 2012 it grew fastest among the world’s top ten cider brands, per Carlsberg, and it now sells in over 40 countries in versions tailored to each market.
The craft beer sector in Argentina is undergoing a transformation marked by a sharp decline in consumption, shifts in consumer preferences, and a challenging economic context.
A recent study by researchers at Trinity College Dublin describes with millisecond precision how that selection occurs, a mechanism anyone recognizes the next time they try to follow a conversation at the bar of a packed pub.
To start this top 10 of the best-selling beers in the world, we can comment that for 2020, most of them are on the way to generating an impressive sum of 688.4 billion dollars in sales.
The origins of the snifter glass date back to 18th-century France, gradually refined by European glassmakers to capture and concentrate the complex aromas developed during prolonged barrel aging.
The Belgians point to fishermen from the Meuse River, who fried potato strips when the waters froze in the 17th century. The French point to street vendors at Paris’s Pont Neuf, who popularized them in the late 18th century.
Beer brewing, which has historically used hop flowers to achieve its preservation balance and bitterness, is now undergoing a structural transformation driven by the science of alternative ingredients.
If you have ever visited Ireland, you have surely tasted a Kilkenny, Murphy’s or Guinness beer in one of its many pubs with a spirit that exudes authenticity from every corner.
Identifying the various aromas and flavors present in beer not only enhances the drinking experience but also provides a deeper understanding of the brewing processes and the unique characteristics of each beer style.
Michael Jackson was an English journalist and writer whom Garrett Oliver once called: “The most influential person in the development of the brewing industry since Louis Pasteur.”
Saison beers were an early form of “fuel” in pre-industrialized Belgian farms, a crucial component for the success of the harvest season in the old farmhouses of the country.
The legend of the Russian Imperial Stout style tells that the future Tsar of Russia, Peter the Great, was captivated by Porter-style beers during a visit to England in the late 17th century.
Chill haze is a widely studied phenomenon in brewing science and presents itself as one of the main challenges in the production of clear beers.
The organoleptic perception of beer constitutes a complex neurophysiological process that is significantly altered by hypobaric conditions, such as those experienced during commercial flights or in high mountain regions.
For a long time, a growing waistline has been associated with our passion for trying various beer styles, even though the same is rarely said about wine and spirits.
The history of the St. Bernardus Brewery is strongly linked to two Trappist abbeys since the monks of Catsberg Abbey (Mont des Cats) decided to move to Belgium and settle in the small town of Watou.
Gushing is an undesirable phenomenon in beer characterized by an excessive and violent release of carbon dioxide (CO₂) when opening a bottle or can, leading to an uncontrollable overflow of foam and liquid.
The balance ratio, or BU:GU ratio (Bitterness Unit:Gravity Unit), is an original idea from brewing math first presented by beer writer Ray Daniels in his book “Designing Great Beers”.
Cheese fondue is one of the emblematic dishes of Swiss cuisine, originating in Romandy, also known as French-speaking Switzerland. Here it is made with stout.
Cuello Negro Stout is a craft beer made with pure water from the Valdivian rainforest in southern Chile, whose flavor comes from a careful brewing process that gives it an unmistakable distinctive character.
Sidra 1888 is the 5% cider Sáenz Briones makes from red apples in Argentina’s Alto Valle de Río Negro, at a company owned by CCU since 2010.
Petrus Aged Red is brewed from a Double Brown Ale base blended with 15% Petrus Aged Pale, which gives the beer a dry character and a light bitter edge.
The pinnacle of the St. Bernardus portfolio is a dark-colored, ivory-foamed, top-fermented beer that is easy to drink due to its smooth flavor and fruity aroma.
Cantillon ferments this beer spontaneously with wild yeasts from the Senne valley and adds fresh raspberries, giving rise to one of the most renowned fruit lambics in Brussels.
Köstritzer Schwarzbier is a bottom-fermented black lager. It has been produced since 1543 by the Köstritzer Schwarzbierbrauerei brewery, in the German state of Thuringia.
Westmalle Tripel is a Belgian Trappist beer brewed by Brouwerij der Trappisten van Westmalle and first introduced to the market in 1934, being a pioneer of its style and marking a milestone in the country’s brewing tradition.
Sidra Real Etiqueta Blanca is the everyday cider of CCU Argentina’s longest-running brand, made in the Alto Valle de Río Negro from red and green apples.
Indio is one of Mexico’s most iconic beers, with a rich history dating back to 1893. It emphasizes the use of local ingredients and traditional brewing techniques.
Paulaner Hefe-Weissbier, a German wheat beer with notes of banana, clove, and citrus, is perfect for pairing with Bavarian dishes, fresh cheeses, roasted vegetables, and citrus desserts. Its unique flavor and versatility make it ideal for any occasion.
3 Fonteinen Oude Geuze is a blend of one, two and three year old spontaneously fermented lambics, barrel-aged and bottle-refermented, with lively acidity and an earthy profile typical of the style.
Duvel is an emblematic Belgian beer that, since its creation in the 1920s, has achieved iconic status in the beer world for its complexity and balance.
Drinking beer is a very common social activity, especially when enjoyed with friends. However, after having a couple of beers, it is common to notice that bathroom visits increase significantly.
Of the 10 most expensive beers in the world, some hit astronomical prices on release, while others are still brewed in exclusive batches.
To start this top 10 of the best-selling beers in the world, we can comment that for 2020, most of them are on the way to generating an impressive sum of 688.4 billion dollars in sales.
Corona Extra is the world’s most valuable beer brand in 2026, worth $13.9 billion. Brand Finance ranking plus the historic 2018 list.
We invited Rob Tod, founder of Allagash Brewing Co., to share 20 practical lessons for brewery success learned over 25 years of activity. This was his response.
Grupo Modelo hands over the store ready to operate and pays the rent, and the operator puts up an initial investment that starts at 60,000 pesos, according to the company itself, and that goes entirely toward inventory.
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.
Climate change is not only transforming ecosystems and altering weather patterns but is also putting at risk one of humanity’s most iconic cultural products: beer.
Mahou San Miguel has announced the acquisition of 100% of Founders Brewing, one of the most prestigious craft breweries in the United States, based in Grand Rapids, Michigan.
Munich’s Hofbräuhaus was founded in 1589 as the Bavarian ducal court brewery. Its history, its halls and what happened there in 1920.
MiniBrew is a device that promises to make brewing beer as simple as making a cup of instant coffee in the morning.
The beverage, named “Ocho punto ocho” (8.8), combines the characteristic flavor of the terremoto with a different nutritional profile, standing out for its lower sugar content and half the calories compared to the homemade version.
When beer is introduced into a rotor spinning at high revolutions, a centrifugal force is generated that can reach between 5,000 and 10,000 times the Earth’s gravity. This acceleration reduces sedimentation time to fractions of a second.
Traditional SEO is shifting ground. It’s no longer enough to optimize to appear on Google’s first page; the battle is now fought in the responses of large language models (LLMs).
The STC-1000 temperature controller lets you manually set the temperature of a fermenter or conditioning vessel placed inside a suitably sized refrigerator, freezer or cooler.
E-E-A-T — Experience, Expertise, Authoritativeness, and Trustworthiness — is one of the core frameworks Google uses to assess content quality. Learn what it means for SEO and how craft beer sites can build it.
If you have ever visited Ireland, you have surely tasted a Kilkenny, Murphy’s or Guinness beer in one of its many pubs with a spirit that exudes authenticity from every corner.
Planning a big party, a barbecue or a day at the pool with friends or family? One key to success is having plenty of fresh, cold beer on hand.
To identify S. chiloensis as a new species, scientists used an integrative taxonomy approach, combining analysis of genomic sequences, reproductive isolation studies, and phenotypic analyses.
A team at Chalmers University of Technology has developed a biodegradable construction material made from baker’s yeast, algae alginate, wood cellulose, and vegetable glycerol—3D printable at room temperature with no heating, no support structures, and no waste.
It’s undeniable that TikTok is one of the social networks of the moment, developing exponential growth since 2020 until reaching…
This study, published in Foods, represents the first systematic analysis of umami peptides present in lager beer and their multidimensional effects on the sensory properties of the beer body.
Despite their popularity among brewers, these events are not always perceived by the market as a showcase of innovation and quality, but rather as a mirror that mainly reflects the industry’s limitations.
The Brews to Barns Act would give small US breweries 8 cents per pound of spent grain donated to farms, capped at $35,000 a year.
Grupo Modelo hands over the store ready to operate and pays the rent, and the operator puts up an initial investment that starts at 60,000 pesos, according to the company itself, and that goes entirely toward inventory.
The decline is especially marked among young people aged 15 to 24, who have reduced their usual consumption by around 60% over the last two decades. Spain is the fifth country in the European Union with the most abstainers.
Next Glass acquired BeerAdvocate in February 2020 in a deal that brought under one roof the oldest beer review community on the internet and the world’s most popular consumption tracking app.
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.
The big brewers trade on the NYSE, Euronext and the Tokyo Stock Exchange. A guide to investing in AB InBev, Heineken, Carlsberg, Constellation Brands and Molson Coors from Latin America and Spain.
That relationship was described by the English chemist William Henry, and today it rules everything from the bottle cap to the regulator on a keg. That is why a British ale, a weissbier and a Czech pilsner can feel so different in the glass.
Several mistaken ideas about beer tears are going around, and they come from the world of wine and whisky. That they reveal quality, that glycerol produces them or that they form because alcohol concentrates at the top of the glass.
PFAS, per- and polyfluoroalkyl substances, are a large family of synthetic compounds built on carbon-fluorine bonds, among the most stable in chemistry.
The figures vary widely between countries, from 4 particles per liter in the United States to more than 90 in Spain. Much of that difference lies in how they are measured and understanding that matters as much as the number.
Hops bring their own enzymes that break down dextrins and reactivate the yeast after dry hopping. What hop creep is, how much alcohol and CO₂ it adds and how to stop it.
