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Fields & Ivy Brewery Announces Kansas Lager, Brewed with 100% Barley Malt Grown in Kansas
Fields & Ivy Brewery have announced a beer brewed with 100% barley malt grown in the brewery’s home state of…
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Maltese Brewing Co. Releases Signal One Challenge v2.0, Claims to be World’s Hottest Beer
Maltese Brewing Co. in Fredericksburg, Virginia has announced the release of Signal One Challenge v2.0, which the brewery claims is…
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Garden Path Fermentation Releases Their First 100% Spontaneously Fermented Beer
Garden Path Fermentation has announced the release of its first 100% spontaneously fermented beer. Full details on this release are…
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Stone Brewing Co. Announces Triumphant Return of Sublimely Self-Righteous Black IPA After 14-Year Hiatus
Stone Brewing Co. in Escondido, California has announced the return of its exceedingly popular Sublimely Self-Righteous Black IPA after a…
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StillFire Brewing Unveils Stratasaurus Max Double IPA
StillFire Brewing in Suwanee, Georgia has announced the release of a new souped-up version of its Stratasaurus Rex single-hop IPA.…
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The Best Beers of 2020 by Style Category
The craft beer world in 2020, and the world in general, was defined by the impact of the ongoing COVID-19 pandemic.…
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The Best Breweries of 2020
BREWERY AWARDS Each year, we award the breweries that collectively produce the highest-rated beer of the year as evaluated in…
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From the Editor (Issue 52)
Welcome to the 52nd edition of The Beer Connoisseur magazine! 2020 saw us release our landmark 50th issue, a touchstone…
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Industry News (Issue 52)
There is always something newsworthy taking place in the beer industry. That’s why we dedicate Monday of each week to…
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Winter 2021, Issue 52
Welcome to the Winter 2021, Issue #52 of The Beer Connoisseur magazine! Issue #52 is split into three sections. First off is…
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2021 Trends in Craft
The year 2020 was a bummer. So, let’s move on. But first, there’s the business of craft beer to consider…
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2021 Restaurant Trends
Last year we touched on the growing popularity of fast casual dining and zero-waste cooking. This year, the theme is…
