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The underground musician always played by his own rules in a world he found ridiculous. Three years after his death, Sam Mehran's friends and family explain how they released his album, Cold Brew.

The Smithsonian's first brewing historian explores everything from immigration to urbanization through the lens of beer. And with the boom in microbrewing, she says beer's story has come full circle.

Some of the biggest brewing companies have agreed to list the number of calories, alcohol content and nutrition information on beer bottles and cans.

Enterprising businesses will mark the pope's visit to Philadelphia next month with irreverent tchotchkes — including beers brewed with holy water and toasters that etch the pontiff's face on bread.

With 18 craft breweries, Asheville, N.C., has become a sort of Napa Valley of beer. Now the city is getting an infusion of new suds and cash as large, out-of-state breweries build facilities nearby.

Guinness spent $90 million on the Open Gate Brewery near Baltimore, Md., where it hopes to draw hundreds of thousands of visitors each year.

A brew that has all the complexity of a wine and the zing of a Sour Patch Kid, these tangy beers are rising in popularity. And with few hops in them, they're a great option to try if you don't like bitter beers or prefer a pinot noir to a Pilsner.

Brewers are now making non-alcoholic beers that are packed with flavor, thanks to new technology and techniques that are reinventing a category that once felt like purgatory.

Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.

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.