Beers fermented with wild yeasts and other micro flora for tart characters are gaining in popularity.

For some time now, seasonal beers have been the most talked-about and best-selling segment of the burgeoning craft beer market, and rightly so.

Seasonality is a concept fairly well ingrained in the minds of most chefs. Spring ...

With a nod to the local-foods trend, some restaurant and bar operators slake the beer...

It’s what is known as the “spice” of beer. Although originally introduced to brewing as...

Chefs have long had a number of flavor enhancers at their disposal in the kitchen,...