• Hungarian wood

    Beers aged in Syrah or Tokaj barrels along with the use of grape pomace sourced locally are driving Monyo Brewing's experiments in craft says Botond...

  • From Ukraine with love

    Local birch sap, tomatoes, cucumber, tobacco and beetroot are some of the flavours Vasyl Mikulin of Varvar Brew, Ukraine has been mixing into his experimental...

  • Beerxit

    What will Brexit mean for beer drinkers, brewers, retailers and bar owners? Higher prices for one, and a real risk of delays at customs checks.

  • The wicked way

    Innovation is about taking tradition and making it your own says Stephen McGirr, sales manager at Wicked Weed Brewing, Asheville, North Carolina, USA.

  • A star is reborn

    What's up with Steven Bollion these days? The former and fabled manager of M-Cafe in Leuven decided to quit running the craft bar in March....

  • Unpure brew

    Pia Morgenroth of G’Bräu from Berlin makes a cold-fermented, lager-type gruit beer with wild herbs like alehoof, stinging nettle, yarn, and artemisia. Under the German...

  • Swafff! 2019

    Swafff! beer festival was held 18-19 May at Chateau du Karreveld, in Brussels, Belgium. Here are photos of some of the beautiful idiots who attended.

  • Damme beer

    Innovation is taking into consideration the heritage of the country in which you brew and trying to add something new, says Breandán Kearney, co-founder of...

  • Cutting edge

    Mixing it up, from a twist on kettle sours to cocktail-inspired beers, is what Robin Barden likes to do as head brewer at Edge Brewing,...

  • Twisting the fate

    “Twisting the Fate” tasting event at Brouwerij 3 Fonteinen & Lambik-O-droom for a batch of experimental gueuzes, barrel maturations, fruit macerations and blends on 3-4 May...