Corn was being fermented in America thousands of years before European barley arrived; later condemned by the American craft movement under an imported purity dogma, today it reclaims its place as a terroir ingredient.
The Brewers Association has just published the latest update of its 2026 Beer Style Guidelines, one of the most influential reference documents for the craft in
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.
With so many options available, it was inevitable that drinkers and drinking habits would naturally stratify into groups based on their behaviors, preferences, and alpha acid concentrations.
IPAs so murky they look like radioactive pond water, mocha-choco-vanilla Stouts, DDH fruit smoothies and salty Goses that smell like a gym instructor’s sweat. Is craft beer trying too hard?
