New York Times

Why Hard Seltzer Is Bubbling Up at Breweries

Photo: Scott McIntyre

Photo: Scott McIntyre

As breweries try to keep sales flying high in a highly competitive market, a number of breweries are wading into the bubbly waters of alcoholic seltzer, one of the fizziest beverage trends of 2019. For The New York Times, I dive deep into the trend to discover what happens when breweries start cooking up boozy LaCroix.

For a Buck and Sometimes a Buzz, Brewers Are Putting Cannabis Into Cans

Photo: Leah Overstreet

Photo: Leah Overstreet

As regulations have loosened on marijuana sales in America, brewers have started exploring the fragrant new world of beers that are both inspired by and infused with cannabis derivatives such as THC and CBD. It’s a wild new world of flavor and aroma, buzz delivered in a different package altogether. I look into this burgeoning new world for my latest New York Times article. Curious about a new future for beer?

Autumn Brings Breweries, Bars and a Taproom

Photo: Cole Wilson

Photo: Cole Wilson

It's the greatest time to be a beer drinker in New York City, right? Wrong! This fall, the beer scene will get even buzzier with the arrival of new breweries from Evil Twin and Torch & Crown, as well a second location of Beer Street. I chronicled the hoppy news for The New York Times. Care to read? 

Dairy Farms Find a Lifeline: Beer

Photo: Tony Luong

Photo: Tony Luong

 

As a journalist, I try to pay attention to the story behind the obvious story. Sure, dairy farms are becoming breweries. But why? Survival, a way to keep the old traditions alive in the face of economic upheaval. For The New York Times, I investigate how breweries are embracing a different kind of liquid capital to bolster bottom lines.

Unfiltered and Unpretentious: A New, Old Wave in Craft Beer

Photo: Lauren Lancaster

Photo: Lauren Lancaster

For my latest beer story for The New York Times, I tackle the burgeoning trend of breweries embracing zwickelbiers and kellerbiers—unfiltered, unpretentious beers with broad appeal. Fun fact: My story marked the first time the Times has ever printed the word "zwickelbier."

Breweries Embrace a Different Kind of Buzz

The Modern Times taproom in the Point Loma section of San Diego set aside a section for coffee. It opens at 8 a.m. daily and sells flights of cold-brew and pour-over coffee made with beans that it ages in rum barrels. Credit: Tara Pixley for  The New York Times

The Modern Times taproom in the Point Loma section of San Diego set aside a section for coffee. It opens at 8 a.m. daily and sells flights of cold-brew and pour-over coffee made with beans that it ages in rum barrels. Credit: Tara Pixley for The New York Times

A few months ago I was on a reporting trip to Flint, Michigan, where I visited Tenacity Brewing. There, I realized the brewery had just opened a roastery and coffeeshop. Huh, I thought, that's novel. The more I researched the combination, the more I realized that it was a trend percolating across the country. That little seed of an idea sprouted into my latest story for The New York Times.

Look, Ma, We Made the New York Times!

Illustration: Christoph Hitz

While Christmas and Hanukkah may still be weeks away, the New York Times gave me an early holiday present with a review of my new iPhone app, Craft Beer New York. It's a curious thing. In this era of fractured media, Twitter feeds and Facebook updates, the national paper of record still has the power to drive public opinion and really open eyeballs across America. For that, I am very thankful. If you're curious, take a gander at the write-up right...here.

P.S. Though the author's name is Joshua Brustein, I pinky-swear I did not write this article under a different pen name.