Latest from Greg KitsockFoodDo women start a brewery to make a ‘woman’s beer’? Not by a long shot.BEER | Denizens partner says, “The biggest lesson we’ve learned is not to stereotype people.”June 7, 2015FoodCan a simple tea bag turn Coors Light into something worth drinking?BEER | Capital Teas designs “enhancers” that customize — and sometimes improve — a foamy mug.May 10, 2015FoodCherry-picking the best of spring’s seasonal brewsBEER | Brewers play with cherry flavors, getting sweet, sour, high- and low-alcohol results.April 6, 2015FoodWhy large West Coast breweries are building East Coast plantsBEER | CEOs of Stone and Green Flash say Virginia outposts will mean fresher, cheaper suds for the region.March 13, 2015FoodDon’t know your IPAs from your IBUs? This glossary can help.A guide to some of the styles and terms we encountered in our Beer Madness taste-off.March 10, 2015FoodBrewers do the wild thing and let yeasts have their way with beerInstead of using tame yeasts, beermakers harness the spontaneously occurring ones.February 1, 2015FoodModern porters derive flavor from unusual suspects: Sweet potatoes and lobsterAmerican brewers use vanilla, sweet potatoes and even lobster to add complexity.January 11, 2015FoodFor 40 years, Anchor has kept drinkers guessing with its Christmas AleAnchor’s holiday ale, a pioneer of seasonal beers, wants to keep the mystery brewingDecember 13, 2014FoodBeer: Hellbender, D.C.’s newest microbrewery, plans its lineupHellbender, named for a monster salamander, promise some rarities in addition to the simpler brews.November 6, 2014FoodPabst bringing back Ballantine as a craft brewForget the worries about Russian acquisition, and focus on the return of the popular pale ale.October 10, 2014Load more