Beer History

Is green-colored beer just a contemporary gimmick to drum up business on St. Patrick’s Day? Not necessarily—its history is longer than you think.

A 450-year-old beer recipe and deep curiosity about 16th century drinking led to the revival of an unusually made yet highly drinkable ale—one made with hefty portions of malted oats and an almost-forgotten barley variety. Here’s how they did it.

This elegant beer with Austrian roots hides in plain sight pretty much everywhere except Austria. In this edition of Style School, Jeff Alworth explains how Anton Dreher’s 19th century creation is poised for a restoration.

Overlooked and misunderstood, the ale a French scientist once called “the strongest and best beer made in Great Britain” deserves a closer look.

It’s time to discover these Norwegian farmhouse yeasts that have been honed over centuries and really showcase what you can do with the original Norwegian farmhouse-brewing methods.

How a trip to a museum inspired a modern classic and the best-selling beer in Wisconsin.

Peter Bouckaert wants to reunite the original nine barrels that made up New Belgium’s first wood-aged program. He has two already but wants to know if you’ve seen the other seven.