There was a neuroscience PhD candidate in the room. Some guy from Holland was at the next table.

Perhaps there’s room for growth in between the U.S. market chasm that separates “craft” and “crap.”

There were few moments during the evening when Rik Marley was at a loss for words. One of them came when a customer said she didn’t like his Berliner Weisse.

Chad Rich has been working 16 hour days since opening the Prohibition Pig last month, and much as he wanted to, he just didn’t have a lot of time to chat.

Last week was a kind of milestone in the craft beer world — it finally broke the 5 percent barrier.

Tim Edmond, co-founder of Potter’s Craft Cider, is among the entrepreneurs who is working hard to take hard cider more mainstream.

Who will win THIS bracket? (There’s free beer for you if you guess correctly.)

Greg Trotter explores the joys of drinking beer on the train ride home.

Who among us has not fantasized about a life of world travel, meeting new people in exotic locales, living life as a writer while getting into adventures? Well, Ed Valenta is trying to live the dream.

The following is the Feb. 6 response from Cory O’Neel about Granite City’s unique brewing operation:
Hello Chris,
I’d be happy to address your questions.  We at Granite City are excited to be
expanding into the Tennessee market.  Any time we move into new markets, these
questions come up.  We have a unique brewing process and it is often misunderstood.
I am the “Brewmaster” (technically ‘Director of Brewery Operations’) for all the
Granite City Food & Brewery locations.  When we open in Franklin Tennessee, we will have 27 locations in twelve states.  We are an ‘Upscale-Casual’ …