Lower-alcohol beers are easier to drink and showcase a brewer’s skill
David Flaherty has more than 20 years' experience in the hospitality industry and is the marketing director for the Washington State Wine Commission. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.
American craft brewers have been feverishly pushing the envelope for decades now, after roaring out of the gates in 1976, when the first craft brewery opened in this country.
The energy of the movement has led to countless explorations of the four essential ingredients in beer — malted grain, hops, water and yeast — as well as countless adjuncts, from exotic fruits to rare spices. Use more grain and drive up the alcohol level to toe-curling levels? Let’s do it! Use more hops and ...
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