The term “session beer” comes to us from the storied English tradition of consuming lower alcohol ales numerously, shall we say, in a short period of time, i.e., during a “session”. By easing back on the alcohol (though not flavor), brewers have been producing a class of...

The hotter weather of late spring has us thinking about smoke. Not in the summer forecast, but in our beer glass. Because new riffs on rauchbier —an ancient style of beer still brewed predominantly in Bamberg, Germany—are catching fire in U.S. tap rooms with flavors that resemble...