Beer

As part of NPR's summer travel series, Rob Schmitz takes us to a remote corner of southern Germany, where a nun has been brewing Bavarian beer for nearly five decades.

Last year a Black-owned Texas brewery asked the craft industry to take their beer, Black is Beautiful, and use the proceeds to support equality, inclusion and social justice reform. It worked.

Cheap beer sales are surging but are still losing ground to craft beer. Yet craft breweries are still suffering. What is going on?

The company in Alnwick, northeastern England, gives away beer on Fridays, so far raising close to $600 for the National Health Service.

Brewery waste, fed at the right time at the right dosage to a wastewater treatment plant's bacteria, can be used to treat water. One Montana town is doing just that.

More lower-alcohol, lower-calorie beers are being marketed as part of an active lifestyle, and are even being offered after long runs or sporting events. But scientists say to be wary.

More people are choosing to drink less, driven by growing concerns about health and wellness. But there haven't been many high-quality nonalcoholic beers available. Booming demand has forced a change.

From pre-Incan to Viking-inspired to a George Washington porter, these beer scientists devote their resources toward re-creating age-old flavors. And sometimes that leads to some sticky situations.

The last time Belgium's Grimbergen Abbey brewed its own beer, the United States was only about 20 years old.

The end of a Depression-era alcohol has brewers happy to see the stuff go. "It was just a pain in the posterior, you know, for everyone," says one brewer.

A scientific paper published this week predicts climate change will send beer prices skyrocketing and drastically reduce the barley crop. It got tons of media attention. But is beer really doomed?

The price of a six-pack in the U.S. could rise by $1 to $8 because of drought and heat. As one of the researchers says, it's "another way climate change will suck."