Cliff Schneider, Executive Director of the Beczak Environmental Education Center, donned his white apron, alongside other volunteers, flipping links for the First Annual Oktoberfest on the Hudson.

Oktoberfestbier, overlapped with Marzen and Vienna styles, flows abundantly in the fall, paired with foods that speak of seasonal comfort. The sweet breadiness of the Oktoberfest style is enough to convince even the most hard-line mainstream-beer enthusiasts to stray into the world of craft beer.

The Oxford Companion to Beer, edited by Garrett Oliver with associate editor Dr. Horst Dornbusch, must be hailed as the world’s most comprehensive book on beer, to date.

London Grill has stood the test of time. Consistently nourished by the warmth of Terry McNally’s gregarious personality and the culinary skills of Chef Michael McNally, the grill has just celebrated its 20th Anniversary.

They were going ballistic, perhaps not in the wee hours of launch; but it took only three years to initiate a war for supremacy in the world of high alcohol beers.

Latin America’s First International Copa Cervezas de América, or Beer Cup of America, was held in Chile from September 5th through 10th, 2011, providing an atmosphere of learning and collaboration among brewers, while working together to promote the beer industry in South America.

With his experience as a sensory analyst and programmer, Tony Aiken set out to develop a program that would be a consistent and powerful tool for the beer and drinks industry. This program is called the Sensory Data Collection Tool.

Chile's commercial brewing scene has entered maturation and its brewers are ready for prime time.

The Complete Homebrew Beer Book, by George Hummel, sets the bar among homebrew books with directions and recipes that provide a direct path to successful brewing, with no bull … period.

When one thinks of beer in its earliest forms, it is hard not to be captivated by romanticism.