'breweries' on Serious Eats

Behind the Scenes at The Bruery in Placentia, CA (Plus a Preview of Black Tuesday 2012)

For many in the craft beer world, a handful of limited release brews have reached the ultimate "Holy Grail" status. Among these beers is the infamous Black Tuesday— an Imperial Stout brewed by The Bruery in Placentia, California. Aged in bourbon barrels for over a year, and weighing in at nearly 20% ABV, Black Tuesday is available in limited quantities only once a year on the final Tuesday of October. More

We Go Behind the Scenes at Goose Island Beer Co., Chicago

Stepping inside the Goose Island Beer Co.'s Fulton Street brewery, I was struck by the sweet, bready aroma that saturated the warm, humid air. The heat was intense—the brewery runs 24/7 to meet demand—but the smell was welcoming. Goose Island's communications manager, Mark Mahoney, was leading the way; he had invited me to visit for a rare private tour of the facility, which is not typically open to the public. More

Behind the Scenes at Hale's Ales, Seattle, WA

Hale's Brewery in Seattle, Washington has been in the craft beer scene since the early 80s. Inspired by the ales that founder and president Mike Hale tasted during a year long bicycling trip in southern England, Hale's produces their lineup of beers using traditional English brewing methods. Key to this method is employing a yeast specially adapted to open-topped fermenters. Housed in a 17,000 square foot building, formerly an industrial hose manufacturing plant, is a 30 barrel, gravity-fed, all steam-heated brewing system plus a 125 seat pub. The open floor plan, which shows off the fermenting room behind panes of glass with mirrors on the ceiling, allows pub visitors to take in the sights and smells of the brewing process. We stepped behind the scenes for a closer look. More

The Rise of Small-Scale Distilleries: Beer and Hard Liquor Under One Roof

Small-scale distilleries are on the upswing nationwide, as consumers take greater interest in locally sourced products and states reassess the tax revenue such operations can generate. And while many distilleries are truly independent startups, many talented brewers who have learned the business from making quality beer are either adding distilleries to existing operations, or working in tandem with like-minded distillers. More

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