Stories

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Stories •

The Slice Is Right: Why Breweries Are Turning to Pizza | Imbibe Magazine

Joshua M. Bernstein 3/7/22 Joshua M. Bernstein 3/7/22

The Slice Is Right: Why Breweries Are Turning to Pizza | Imbibe Magazine

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The Rise of Really, Really Low-Alcohol Beer in America | The New York Times

Joshua M. Bernstein 2/14/22 Joshua M. Bernstein 2/14/22

The Rise of Really, Really Low-Alcohol Beer in America | The New York Times

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Beer Industry Trends to Watch in 2022 | SevenFifty Daily

Joshua M. Bernstein 1/11/22 Joshua M. Bernstein 1/11/22

Beer Industry Trends to Watch in 2022 | SevenFifty Daily

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Imbibe 75: 2022 Edition | Imbibe Magazine

Joshua M. Bernstein 1/5/22 Joshua M. Bernstein 1/5/22

Imbibe 75: 2022 Edition | Imbibe Magazine

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Nonalcoholic Beer's Continued Evolution in 2022 | VinePair

Joshua M. Bernstein 1/5/22 Joshua M. Bernstein 1/5/22

Nonalcoholic Beer's Continued Evolution in 2022 | VinePair

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Why Winter IPAs Provide Cold Comfort | VinePair

Joshua M. Bernstein 12/10/21 Joshua M. Bernstein 12/10/21

Why Winter IPAs Provide Cold Comfort | VinePair

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What's the Future of the American Beer Bar? | The New York Times

Joshua M. Bernstein 11/3/21 Joshua M. Bernstein 11/3/21

What's the Future of the American Beer Bar? | The New York Times

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Go With the Grain: Craft Malting in America | Imbibe Magazine

Joshua M. Bernstein 11/3/21 Joshua M. Bernstein 11/3/21

Go With the Grain: Craft Malting in America | Imbibe Magazine

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How Imported Beers Are Competing in Today's Marketplace | First Key Consulting

Joshua M. Bernstein 11/3/21 Joshua M. Bernstein 11/3/21

How Imported Beers Are Competing in Today's Marketplace | First Key Consulting

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Feeling Brine: How Pickles Became the Brewing Industry’s Latest Culinary Muse | VinePair

Joshua M. Bernstein 11/3/21 Joshua M. Bernstein 11/3/21

Feeling Brine: How Pickles Became the Brewing Industry’s Latest Culinary Muse | VinePair

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© 2023 JOSHUA M. BERNSTEIN  |  ALL RIGHTS RESERVED

@joshmbernstein

Last month, I traveled to Yakima, Washington, during the height of hop harvest to report a story I've been itching to write for years: the intersection of tacos and hop harvest.

Historically, hop farms relied on a largely Mexican migrant workforce

That thumbs-up feeling when you win 19 cents at the Harrah’s casino in Atlantic City! Been, uh, a pretty packed last week with traveling to New Jersey to speak about the rise of flavors in beer @flavorconf and then adventuring around Atlantic C

Scenes from the last few weeks o’ Columbus living, including wooly mammoth corn mazes, the very best apple name ever, recent favorite Ohio beers (A+ location @understory_cbus, the best cortado @foxinthesnowcafe, standout Sichuan @chilispotcolum

Phew, finally crawling out from a pile of writing work and the general kaleidoscope of craziness that is freelancing in 2024. Then I realized I should pretty tell people that I have not just been puttering in my backyard, propagating succulents. Whic

In the late summer, the Pacific Northwest hop harvest is a marvel of agriculture and engineering as workers toil for weeks straight to harvest and process hops at peak ripeness. It’s pretty dang magical to be out in the fields and watch the pro

Scenes from a pretty busy pants Labor Day weekend in Columbus. There was an OSU football game! IPAs @hoofheartedbrewing_5thave! Cherry-dipped Dairy Queen cones! Hand-pulled noodles! And, uh, a rave? And chickens? And really good @baumanscider. And I

Over the last couple of decades, I watched as craft breweries reworked the IPA to create geographic distinctions. West Coast IPAs, East Coast IPAs, New England IPAs, Midwest IPAs and more.

Of late, I've seen breweries create crisp pilsners calling

After a crazy last month o’ moving, we decided to take a much-needed beach vacation to coastal Delaware, hunkering down in Dewey Beach and drinking all the crushes—a local specialty o’ crushed fruit + vodka and sparkly, sugary liqui

Oh man, it has been such a crazy last month that, uh, I’ve forgotten to tell folks that I’ve been writing a ton of stories.

For @craftbeerdotcom (1) I tackled the eternal question: How did *those* chairs become the taproom default?

At

Oh man, this has been an eventful week or so. Why not recap? I turned a year older. Didn’t die! Ate jerk pork on the side of the road in Brooklyn. We shoved a bunch of plants and our life’s belongings into multiple vehicles. Most made it