Some 49,000 people came to Denver for the 2012 Great American Beer Festival, which featured a record 2,700 beers in the festival hall.
October 14, 2012 At the 2012 Great American Beer Festival, 2,700 different beers were served up by some of the best breweries in the United States. For the event's 49,000 attendees, the festival is a chance to try new and unique beers; for the brewers, it's a way to make a name for themselves.
Kiuchi Brewery vice president Youichi Kiuchi holds a bottle of his company's Hitachino Nest beer. To make beer, the brewery is using equipment that once was used for sake.
September 18, 2012 Until recently, if you ordered Japanese beer, there weren't many to choose from. But the domination by brewers such as Asahi, Sapporo and Kirin is ebbing. And some longtime sake makers are now devoting part of their breweries to beer.
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President Barack Obama enjoys a beer at The Pump House in Cedar Falls, Iowa, this month, but would you like to know what's in his homebrew? There's a petition for that.
August 21, 2012 Some beer brewers are officially petitioning the White House to release its homebrew honey ale recipe. They are appealing to President Obama's sense of his place in history along with the beer-brewing Founding Fathers.
A row of taps highlights specialty and imported beers at Brouwerij Lane, in Brooklyn, New York. Craft brewers have found a way to thrive, even as the U.S. economy struggles.
May 18, 2012 It's a good time to brew beer in America. According to beer expert Julia Herz, U.S. brewing isn't just on the upswing, it's on top. "We're now the No. 1 destination for beer, based on diversity and amount of beers," she says. And the industry's fastest growth is in craft breweries.
This farmer, pouring maple sap into his pail near Wilmington, Vt., in 1954, may have turned the dregs of the season's sap into beer.
Robert F. Sisson/National Geographic/Getty Images
May 15, 2012 Boiling down the last of the season maple sap and brewing a strong dark beer to share in the summer was a common tradition on Vermont farms a couple of generations ago. The practice had all but died out but is being revived now, thanks to a handful of local brewers.
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