Beer-articles 1038

Germany’s long brewing tradition has helped shape American beer culture. Many early U.S. beer brands were founded by German immigrants, but popularity and heritage don’t necessarily guarantee quality. In a ranking of popular German beers sold in the U.S., Beck’s came in last.

The beer received a score of 65 on BeerAdvocate, despite being one of the list’s better-selling options. Reviews often describe its flavor as mediocre or unremarkable. One reviewer summed up the experience bluntly: “Looks good. Smells horrible. Tastes the way it should, but it’s still not for me.”

A reviewer from A Beer Snob’s Cheap Brew Review called Beck’s “a 12-ounce bottle of disappointment.” The reviewer pointed to the brand’s move from Germany to St. Louis, arguing that the change in water and ingredients altered its flavor. Rather than tasting like a premium German pilsner, the beer came across as a generic mass-market lager.

The lawsuit behind Beck’s low ranking

Beck’s parent company, Anheuser-Busch InBev, shifted production from Bremen, Germany, to St. Louis in 2012. But bottles continued to feature phrases such as “German Quality” and “Brewed under the German Purity Law of 1516.” Some customers felt the packaging implied they were buying an imported beer when it was being brewed domestically.

A class-action settlement followed in 2015, with the company expected to pay more than $20 million in consumer refunds. The criticism, as the article frames it, was not that Beck’s had German roots, but that its American-made bottles continued to emphasize German credentials.

Other U.S. beers with German immigrant connections take a different approach. Hamm’s calls itself “America’s Classic” beer, while Pabst Blue Ribbon makes no claim to German origin on its packaging. Shiner Bock, founded by German and Czech immigrants, proudly identifies Shiner, Texas, as home.

Arkansas beer production was nearly unchanged from 2024 to 2025, as breweries contended with rising operating costs and customers who had less money to spend.

The statewide total masked differing fortunes among breweries. Springdale-based Core Brewing and Distilling Co. increased production by more than 4,000 barrels in 2025—an increase of more than 25%.

Beer can affect blood sugar in two opposite ways: its carbohydrates may cause an initial rise, while alcohol can lead to a delayed drop. The later dip may be especially risky for people with diabetes who use insulin or certain glucose-lowering medications.

Why beer can raise and lower glucose

Beer is made from ingredients such as malted barley, which contains starch. The body converts carbohydrates into glucose, so beer may raise blood sugar. The effect depends on the beer’s carbohydrate content, how much you drink and what you’ve eaten.

Alcohol can have the opposite effect. The liver normally helps keep glucose steady by releasing stored sugar and making more, particularly between meals and overnight. When alcohol is present, the liver prioritizes breaking it down, which can temporarily limit its ability to release glucose. As a result, blood sugar may fall hours after drinking—even during the night.

Low blood sugar can cause shakiness, dizziness and confusion, symptoms that may be mistaken for intoxication.

Ways to reduce the risks

If you choose to drink beer, a few steps may help you make more informed choices:

• Keep portions in mind. In the U.S., one standard drink is about 12 ounces of regular beer at 5% alcohol by volume. A larger serving or a higher-alcohol beer may contain more than one standard drink.
• Compare beer labels. Lighter beers often have fewer carbohydrates and calories, but this varies by brand. Lower carbohydrate content does not necessarily mean lower alcohol content.
• Have beer with food. A balanced meal containing protein, fiber-rich carbohydrates and healthy fats may help reduce the risk of alcohol-related low blood sugar. Food does not eliminate alcohol’s effects on the liver.
• Monitor glucose if you have diabetes. Watch for patterns before and after drinking, and consider checking your blood sugar before bed. A rise at first does not rule out a later drop.
• Ask about medication risks. Alcohol can increase the risk of hypoglycemia with some diabetes medications. Don’t change or skip prescribed medication unless your health care provider advises you to.
• Consider nonalcoholic beer. It avoids alcohol’s delayed effects, but check the label because it may still contain carbohydrates.

U.S. dietary guidance has traditionally described moderate drinking as up to one drink per day for women and up to two for men. These are limits, not daily targets; drinking less or not at all can reduce alcohol-related health risks.

Beer does not necessarily have to be completely off the table for everyone managing blood sugar, but the effects vary. People with diabetes should discuss drinking and appropriate precautions with their health care team or a diabetes educator.

Read the original article on EatingWell

As the weather cools, beer can add warmth and complexity to fall favorites. Depending on the style, it can contribute roasted, malty, sweet, or slightly bitter notes—deepening savory flavors or balancing rich ingredients.

Chili

Stouts, porters, and dark lagers pair well with chili. Stouts bring roasted coffee and chocolate notes that complement beef and smoky spices; porters add caramel-like sweetness that can offset pepper heat. Dark lagers offer a milder toasted-malt flavor. Add the beer early enough to let it blend with the tomatoes and seasonings as the chili simmers.

Stews and pot roasts

Beer enriches the cooking liquid in both slow-cooked stews and braised pot roasts. Guinness and other stouts add roasted depth, while porters often bring softer caramel and toasted-malt flavors.

For pot roast, add about half a cup of beer after browning the meat, scraping up the browned bits before adding stock until it reaches about halfway up the meat. For stew, add beer with the stock, using enough liquid to cover the ingredients. Cook slowly until the meat is tender and the liquid is flavorful.

Cabbage

Braising mellows cabbage’s sharp, peppery bite, and beer adds another layer of flavor. A lager offers a light contrast to cabbage’s earthiness, while an amber ale’s caramel notes complement the vegetable’s natural sweetness. For a bolder result, try a porter or stout with deeper roasted flavors.

Fondue

Beer offers a tasty alternative to the white wine traditionally used in Swiss cheese fondue. Its acidity helps balance the cheese’s richness, while malty flavors add a toasty, nutty dimension. Lagers and pilsners work especially well because their crisp, mild bitterness complements rather than overwhelms the cheese.

Warm the beer gently, then add freshly grated cheese a handful at a time, stirring until each addition melts. Keep the heat low to help prevent the cheese from separating.

Short ribs

Slow-braising short ribs in beer adds depth to the cooking liquid and creates a savory sauce. Stouts and porters make a bold, hearty braising liquid; brown ales offer a milder alternative. Amber ales bring noticeable malt flavor, while pale lagers keep the beer’s taste subtle.

Soup

Beer can add bitterness, sweetness, or roasted notes to soup. Citrus-forward wheat beers can brighten creamy chicken or seafood soups, while porters and stouts pair well with the deeply browned onions in French onion soup.

If you’re experimenting, replace only a small portion of the broth or stock at first. Beer can also stand in for wine, though it will change the soup’s flavor.

Brisket

The cut of brisket can help guide your beer choice. The fattier point pairs well with porters or stouts, whose roasted malt flavors stand up to the meat’s richness. For the leaner flat, choose an amber ale for more malt character or a pale lager for a lighter, more neutral taste. Either cut benefits from a long, slow cook.

Risotto

Beer can replace the white wine traditionally used in risotto, adding flavor as well as acidity. Pale lager is a subtle starting point; brown ale contributes caramel-like malt notes, and pale ale adds a little bitterness to balance the butter and cheese.

After toasting the rice, stir in one-third to one-half cup of beer. Let it simmer until mostly reduced before gradually adding stock or broth, which helps the beer cook into the dish without leaving a raw taste.

Read the original article on Tasting Table.

DC Beer Fest returns to Nationals Park on Saturday for its fall edition, featuring more than 200 seasonal craft beers from over 80 breweries.

Guests can enjoy unlimited beer tastings alongside live music, a dueling piano bar and food from local food trucks. The festival offers two sessions: noon to 3 p.m. and 5 p.m. to 8 p.m.

General admission costs $55 and includes beer samples and access to the entertainment. Food is sold separately. The event is for guests 21 and older, who must show valid ID. It will take place rain or shine, and all ticket sales are final.

Tickets are available through the Washington Nationals. Capacity is limited for each session, so advance purchase is encouraged.

Beer date codes can be harder to interpret than ordinary expiration dates. They aren’t standardized: some breweries print a “best by” date, others use a “born on” date, and some include both.

A “best by” date estimates when a beer may begin to lose flavor; it generally isn’t the same as a safety expiration date. A “born on” date tells you when the beer was packaged. For the freshest taste, look for the most recent packaging date. It can also help if you’re aging beer, since different styles change over time in different ways.

Date formats vary

In the U.S., dates may appear as month/day/year, such as 01/12/2026 for January 12. Some breweries spell out the month in a code like JAN1226. Elsewhere, day/month/year is common, so the same numbers could mean December 1. Some producers use year/month/day instead, and a brand’s format can vary depending on where the beer was made.

Other breweries use Julian-style dates, which identify the day of the year. For example, 032 means the 32nd day, or February 1. The year may be included in several different ways, so codes such as 26032, 6032, or 03226 can all refer to February 1, 2026. Lagunitas separates the day and year in its “born on” code: 032 6 also means February 1, 2026.

Some codes need extra decoding

Certain breweries use their own systems. Weihenstephaner, for example, uses a four-digit code that combines the final digit of the day, the week number, and the last digit of the year. A code of 1106 could indicate a best-by date of March 1, 2026, if the beer was brewed within the past decade.

Guinness uses a longer code, but its first five characters can help identify the production date. A code beginning with L indicates a lot number. The next four digits give a Julian date, with the first digit representing the final digit of the year. For instance, L6059GH005 suggests production on the 59th day of 2026, or February 28.

Decoding can be further complicated when breweries change their systems. Anheuser-Busch InBev, for example, has updated its codes over time, which means online guides may not always be current. If a date is unclear, contacting the brewery is likely the most reliable way to interpret it.

Some people contribute to a brewery before its beer is ready. Others look forward to visiting a place that has yet to be built. Craft beer crowdfunding brings these people together with businesses still taking shape.

The support raised can help make a brewery or taproom possible, but it also reflects relationships, promises, and the work needed to turn an idea into a lasting business.

1. A campaign target isn’t the same as the cost of opening

Kurikoma Yama Beer set out to build a brewery in a former tofu shop in Kurihara, Miyagi Prefecture. Its campaign ran from July to August 2024, raising ¥5,656,500 from 498 supporters against a ¥1 million target. The project estimated that equipment and renovations would cost about ¥15 million, with loans expected to cover part of the gap.[1]

A campaign’s achievement rate does not show whether a business has raised everything it needs. To understand what the support makes possible, it is important to know which costs it covers and how the rest of the project will be financed.

2. Support often begins before the campaign

In an interview with CAMPFIRE, project lead Daiki Miura said that acquaintances made up 90% of Kurikoma Yama Beer’s supporters. The most popular reward was a “name support” option that did not include beer. He also described meeting people in person, sharing the project on social media, and distributing flyers.[2]

This is one project’s experience, not a measure of the industry as a whole. Still, it shows how support can grow before a campaign goes live. People who know the brewer, have seen their work, or have heard about their plans may be willing to contribute before they have tasted the beer.

Crowdfunding can turn that trust into a first step for a new business.

3. Established breweries also ask for support

Crowdfunding can help existing businesses take their next step, too. In 2023, Yokohama Beer raised ¥8.55 million from 409 supporters to renovate its main restaurant ahead of its 25th anniversary, surpassing its ¥5 million target. The plans included a redesigned exterior and terrace, as well as a space that would bring visitors closer to the brewing equipment.[3]

For a new brewery, supporters may be drawn to the possibility of a place they have not yet visited. For an established one, they may want to improve somewhere they already enjoy. In either case, contributing gives customers a chance to take part in what comes next.

4. How much remains after fees and rewards?

The total raised is only part of the picture. Campaign fees and the cost of producing and delivering rewards also need to be considered.

CAMPFIRE’s basic plan, according to its guidance checked in October 2026, charges a combined service and payment-processing fee of 17%, or 18.7% including tax. Fees vary by plan.[4]

Here is a simplified hypothetical example:

The remaining amount is not profit. Equipment, renovation, advertising, labor, taxes, and other business costs would still need to be covered. And as the number of supporters grows, so can the amount of production, packing, and shipping work.

A realistic target should account for both the needs of the business and the cost of fulfilling its rewards.

5. The funding model affects what you promise

CAMPFIRE offers two campaign formats. With All-or-Nothing, the campaign succeeds only if it reaches its target; otherwise, contributions are canceled and refunded. With All-in, the project can keep the money raised even if it misses the target, but it must still proceed and fulfill its rewards.[5]

If a brewery needs a particular amount to buy equipment, it should explain what can be done with the money raised and how any shortfall will be handled. Can the project make up the difference through other funding? Could it adjust its scope and still deliver what it promised?

Choosing a funding model and preparing appealing rewards are both part of deciding what the project can responsibly commit to.

6. Trust-building continues after the campaign

In a November 2023 update, Yokohama Beer explained that its planned renovation schedule had changed. It also shared information about how the funds would be used and when rewards—including a special beer—would be shipped.[6] The restaurant, UMAYA, later reopened on January 13, 2024.[7]

Progress updates help supporters follow a project from its initial proposal to the finished place. If plans change, people need to know what has changed and when they can expect further news.

The relationship does not end when fundraising closes. Clear communication after the campaign can shape whether supporters return to visit, make future purchases, or continue to feel connected to the business.

7. The work of connecting support to a business

Crowdfunding also creates work that brewers may need help with: estimating campaign costs, checking the margins on each reward, preparing photos and copy, coordinating shipping, and editing progress reports.

For example, adding a reward can affect production volumes, packaging, shipping costs, and delivery dates. Turning informal updates from the brewery into clear, useful reports can also reduce the time brewers spend on administrative tasks.

Success is about more than the amount raised. It can also be measured by the money left after expenses, whether rewards are delivered as promised, and whether supporters return after the brewery or restaurant opens. There is a long road between a single contribution and a business people choose again and again.

Before a brewery can open, it needs equipment—and people willing to believe in it before the first glass is poured. Crowdfunding can bring those things together. Its lasting value lies in whether the connection it creates continues long after the campaign ends.

Leinenkugel’s Original has a devoted following in Wisconsin and across the upper Midwest, where the beer is often affectionately called “Leinie’s.” First brewed in 1867, the classic pilsner became available nationwide in 2017, 150 years after the Jacob Leinenkugel Brewing Company was founded.

To mark the anniversary, the brewery released a Fall Explorer pack featuring a Vienna-style lager and two German Märzen beers. The collection reflected the brand’s Bavarian roots and was made at the Chippewa Falls brewery, where founder Jacob Leinenkugel once sent beer to nearby saloons by horse-drawn wagon. Molson Coors later turned the historic site into a pilot brewery in 2025, while Leinenkugel’s Original remained on sale nationwide.

The brand’s expansion beyond the Midwest began earlier, with the success of Summer Shandy. Inspired by German radlers—beer mixed with lemonade or lemon-lime soda—the seasonal beer went national in 2010.

What Leinenkugel’s Original tastes like

The lager is a straightforward, easy-drinking beer, with mild malt sweetness, toasted-grain notes, and a clean finish. One reviewer described it as a dependable, unpretentious beer that goes down easily.

Leinenkugel’s recommends pairing it with bratwurst and sauerkraut, cheese curds, or cherry pie. Its crispness also works well with fried, salty foods, making it a natural choice for a casual meal or cookout. It can even be used in a Michelada, where its light malt flavor complements lime and hot sauce.

Home brewing can involve separate equipment for fermenting, cooling and serving, as well as the challenge of deciding what to make next. The iGulu F2 aims to simplify the process by combining guided recipes, automated fermentation control, cooling and tap dispensing in one countertop system.

The same equipment can support a range of drinks, from beer to fruit wines and experimental recipes. The F2 is currently available through a Kickstarter campaign.

From recipe to first pour

With an official Brew Kit, the process starts by adding prepared ingredients to the keg and scanning an RFID recipe card. The card loads a brewing program into iGulu BrewOS. Once fermentation and chilling are complete, the drink can be served directly from the tap.

Keeping fermentation, cooling and dispensing in the same keg avoids transferring a finished batch to separate serving equipment. Fermentation still takes as long as the recipe requires, but the system reduces the need to manually manage each stage.

Five drink categories to explore

• Craft beer: Guided programs cover styles such as lagers, IPAs and stouts. Brew Kit options include recipes developed with Mikkeller, Russell’s Punch Bowl IPA and Stillmank’s Scottish Ale.
• Vineyard and orchard drinks: Mead, cider and wine use honey and fruit in place of, or alongside, malt. Recipes guide the fermentation conditions for each drink.
• Living cultures: Kombucha and kefir offer other fermentation projects. Ingredients, preparation and timing differ, so each requires its own recipe.
• Sparkling drinks and cold brew: Coffee, tea and sparkling beverages extend the system’s use beyond traditional fermented drinks.
• Experimental recipes: Vinegar, sake and other projects give experienced makers more room to experiment, with recipe-specific preparation and fermentation settings.

Guided brewing and fermentation control

The built-in AI Brewing Assistant can answer brewing questions, suggest recipe ideas and respond to supported voice commands. A companion app offers remote monitoring and brewing controls. Users can begin with official kits and move on to their own ingredients and recipes as they gain experience.

iGulu BrewOS coordinates the process, while FermControl 3.0 manages fermentation conditions such as temperature and pressure. The stated temperature range is 2–40°C (36–104°F), allowing the system to accommodate recipes with different temperature requirements.

The app also stores batch histories. More detailed brewing curves are available with the optional Master Mode Card, sold separately.

Small batches or a larger pour

The standard setup makes 5-liter batches, suitable for everyday use and testing recipes. An optional expansion module increases capacity to 10 liters for gatherings.

According to iGulu, continuous cooling with CO₂ can keep finished drinks fresh for up to 30 days. For sharing outside the home, the Tap-Go Bottle uses counter-pressure filling to help reduce foaming and oxygen exposure during transfer. Users connect the bottle and follow the filling prompts.

The company says Kickstarter backers can save up to 41% compared with planned retail pricing. Current rewards include the F2 and optional accessories such as the 10-liter expansion module. Check the campaign page for reward availability, shipping costs and estimated delivery details.

A great beer can do more than wash down a meal: its hops, malt and other flavors can complement the food on the table. These nine restaurant chains stand out for extensive beer lists, local craft selections and, in some cases, thoughtful pairing suggestions.

BJ’s Restaurant & Brewhouse

BJ’s began as a Southern California deep-dish pizza restaurant in the late 1970s and shifted toward brewing in 1996. Today, its brewers at six locations across five states test more than 150 beers a year, with a select few joining the regular rotation alongside seasonal offerings. Some restaurants also sell six-packs to go, including the Brewhouse Blonde and the hop-forward Committed Double IPA.

The Brass Tap

Beer came first at The Brass Tap, which opened in 2008. Food arrived later, with menu recommendations designed to pair dishes and drinks. Some locations offer more than 150 bottled beers, while the chain’s locations feature craft selections and pairings such as beer-battered shrimp with an American pale ale or pretzels with beer cheese alongside a porter.

Flying Saucer Draught Emporium

Flying Saucer puts beer front and center, listing its brews before food on its website and highlighting new arrivals. Its selection includes dozens of drafts and around 100 bottled or canned options, from brown ales and Belgian beers to lambics and stouts. The chain also features local and regional craft breweries across its locations in four states.

Ford’s Garage

Ford’s Garage pairs vintage-car decor with a craft beer menu that varies by location. Its restaurants highlight nearby breweries, such as Copperpoint Brewing in Boynton Beach, Florida, and Rollertown Beerworks and Lakewood Brewing Company in the Dallas-Fort Worth area.

HopCat

Founded in Grand Rapids, Michigan, HopCat hand-selects craft beers and considers customer feedback when choosing what to serve. Each restaurant offers at least 40 taps, with seasonal rotations bringing in local and regional brews. When its Lincoln, Nebraska, location opened in 2016, it had 132 beers on tap.

Mellow Mushroom

Pizza and beer remain a central pairing at Mellow Mushroom. Its nearly 160 locations typically offer more than 50 beers, with rotating taps that highlight local breweries. The selection can differ from city to city, making a visit in Phoenix, for example, an opportunity to try Arizona brews, while a Virginia location may pour beers made in the state.

Oak & Stone

Oak & Stone’s signature feature is its self-serve Tap Wall. Guests scan a tap card to pour their choice of beer, wine, whiskey, bourbon or a cocktail, with charges calculated by the amount poured. Its 40 to 60 taps rotate through local offerings, and the drinks pair with dishes such as artisan pizza, sandwiches and wings.

World of Beer

World of Beer offers a wide-ranging selection of domestic and international brews, available by the bottle, can or glass from roughly 50 taps. Its lineup spans styles such as cream ales, fruited sours, saisons and stouts, with beers from countries including Belgium, Germany, Ireland, Mexico and Spain. Despite filing for bankruptcy in 2024, the chain continues to serve customers at locations across the country.

Yard House

Yard House says it offers the world’s largest draft beer selection, with more than 100 taps. Alongside familiar brands, it works with breweries on its own house beers, including styles such as amber tripel, honey blonde ale and IPA. The chain celebrated 30 years in 2026 and has grown to 40 locations.