In advance of publishing the results from part II of our IPA blind tasting, our Resident Beer Scholar returns with a look at the style. Busting myths and telling the IPA's tale from the 18th century through to today's frenzied hop obsession.
Thinking of starting your own brewery? Then part two of our series featuring advice from people already in the beer industry is for you. Following last week's top tips from brewers, here are the thoughts of six experts in other fields.
The Cicerone program that trains people to become certified beer experts has come to Australia. Ross Lewis spoke to founder Ray Daniels as well as many of those who have just gained Australian Certified Cicerone status
More people than ever are hoping to open their own brewing company in Australia. But turning a dream into reality isn't easy; in fact, it's bloody hard work. Over two days, we're offering advice from experts, starting with brewers themselves.
Former Moo Brew head brewer turned Australian hop guru Owen Johnston has returned to brewing. Hop Trial is his way of trying to educate people about the much-loved ingredient via beer. Ruth Dawkins met him to find out more.
For our final blind tasting of 2015, we looked at a style that's becoming increasingly popular with Australian craft brewers: pale lagers. We lined up 26 different beers (including a few "New World" versions) from brewers big and small. And this is how they fared.
Love lager or keen to know a little more about the world's most popular style? Before we publish the results of our pale lager blind tasting, here's Resident Beer Scholar Chris Brady with another colourful journey into beer's multifarious past.
A Tasmanian brewer hit hard by the collapse of an equipment supplier is finally about to brew its first beers. We caught up with The Winston's Kris Miles.
They may not have the sex appeal of many US-inspired contemporary beers, but classics are classics for a reason. Here our resident scholar looks at some of the most popular English ale styles.
Approximately every couple of months, we host a blind tasting of beers – usually matching the season or a current hot topic. Here's how we carry out the judging and the thinking behind our methods.