Getting a pint of Guinness in NYC isn’t a challenge, but finding one that’s been poured exceptionally well can be — here's where to go.

It’s tempting to overlook chain restaurants as simple places to stop for a quick meal on a roadtrip, but the chain restaurant is so much more. In many ways, these dependable outposts are pillars of American dining culture, offering reliable meals at affordable prices in comfortable, family-friendly atmospheres. Today, these restaurants serve as nostalgic reminders of the ‘90s and early ‘00s, a factor that is certainly driving some chains’ stunning post-Covid resurgence. Before many of these restaurants were the national — or international — corporations they are today, though, they each started as much smaller, and humbler, operations.

Despite the fact that the overall beer market has had a tough go in recent years, the stout category has continued to grow in popularity — likely thanks to the virality and cultural cachet of one specific Irish product. But Guinness isn’t the only beloved stout on the market. Across the country, there are thousands of craft brewers experimenting within the category, resulting in almost a dozen distinct substyles. Given all the stouts out there, we were curious to know which ones rank highest in each state and Washington, D.C.

The Siebel Institute of Technology and World Brewing Academy, which has been in Chicago for 157 years, is relocating to Montreal next year.

It’s tempting to overlook chain restaurants as simple places to stop for a quick meal on a roadtrip, but the chain restaurant is so much more. In many ways, these dependable outposts are pillars of American dining culture, offering reliable meals at affordable prices in comfortable, family-friendly atmospheres. Today, these restaurants serve as nostalgic reminders of the ‘90s and early ‘00s, a factor that is certainly driving some chains’ stunning post-Covid resurgence. Before many of these restaurants were the national — or international — corporations they are today, though, they each started as much smaller, and humbler, operations.

Light lagers are one of the most popular styles of macro beers on the market today. From Budweiser and Coors to Busch and even Pabst, practically every major beer brand has a light lager in its lineup. There was even an entire brand war fought in the category, with dozens of contenders duking it out to become America’s No. 1 light beer at the end of the 20th century. But in the vast sea of light beers available today, there’s one that continues to stand out.

Despite the fact that the overall beer market has had a tough go in recent years, the stout category has continued to grow in popularity — likely thanks to the virality and cultural cachet of one specific Irish product. But Guinness isn’t the only beloved stout on the market. Across the country, there are thousands of craft brewers experimenting within the category, resulting in almost a dozen distinct substyles. Given all the stouts out there, we were curious to know which ones rank highest in each state and Washington, D.C.

Once the darling of the alcohol industry, small-batch beer makers are shutting down because of increased competition and flagging interest.

Late last month, I received a comment from a reader about my column on the American brewing industry’s collective overcapacity problem. Well, more of a request, really. “Dave can you put out a piece that’s happy?” they asked. “Love your journalism, I believe their are winners out there though. You do ask the tough questions which I appreciate.” I saw it as a teachable moment. “Generally speaking, I don’t consider it a columnist’s role to produce coverage designed to evoke a specific emotion,” I responded.

When the American craft brewing industry was in its heyday, it was fairly commonplace that breweries that billing themselves as “craft” were actually independent. Nowadays, many of the breweries that initially began as craft operations have been scooped up by larger conglomerates. And after all of the major acquisitions, sell offs, and shuffles over the past decade or so, it’s not always clear which company owns what.

Getting a pint of Guinness in NYC isn’t a challenge, but finding one that’s been poured exceptionally well can be — here's where to go.

Late last month, I received a comment from a reader about my column on the American brewing industry’s collective overcapacity problem. Well, more of a request, really. “Dave can you put out a piece that’s happy?” they asked. “Love your journalism, I believe their are winners out there though. You do ask the tough questions which I appreciate.” I saw it as a teachable moment. “Generally speaking, I don’t consider it a columnist’s role to produce coverage designed to evoke a specific emotion,” I responded.

When the American craft brewing industry was in its heyday, it was fairly commonplace that breweries that billing themselves as “craft” were actually independent. Nowadays, many of the breweries that initially began as craft operations have been scooped up by larger conglomerates. And after all of the major acquisitions, sell offs, and shuffles over the past decade or so, it’s not always clear which company owns what.

The internet is split on the new lower alcohol Guinness alternative

A good brewery taproom sets the scene for a great drinking experience. Ideally, a brewery curates an ambiance that’s chill and unpretentious, providing the backdrop for communities to gather, appreciate the art behind a carefully crafted brew, and enjoy the company of friends and fellow beer enthusiasts. In this atmosphere, an IPA, lager, or stout can somehow taste even better, even if it’s already outstanding. A bad brewery taproom has the exact opposite effect.

As the US beer market continues its structural decline, the dynamic no-alcohol category provides a much-needed bright spot. IWSR US Navigator gives a detailed picture of current trends

It’s tempting to overlook chain restaurants as simple places to stop for a quick meal on a roadtrip, but the chain restaurant is so much more. In many ways, these dependable outposts are pillars of American dining culture, offering reliable meals at affordable prices in comfortable, family-friendly atmospheres. Today, these restaurants serve as nostalgic reminders of the ‘90s and early ‘00s, a factor that is certainly driving some chains’ stunning post-Covid resurgence. Before many of these restaurants were the national — or international — corporations they are today, though, they each started as much smaller, and humbler, operations.

Once the darling of the alcohol industry, small-batch beer makers are shutting down because of increased competition and flagging interest.

Once the darling of the alcohol industry, small-batch beer makers are shutting down because of increased competition and flagging interest.