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As craft brewers try to make their brews stand out in an increasingly crowded field, they're driving the expansion of a singular business: custom-made beer taps.

Anheuser-Busch managed to survive Prohibition by diversifying, while its nearby competitor in St. Louis, Lemp Brewery, failed. But Lemp's legacy remains in the caves where it used to chill its beer.

Craft brewers around the country are making beers with foraged seeds, roots, fruits and fungi from their backyards and backwoods. It's a challenge to the placelessness of mainstream brewers, who mostly use the same ingredients grown in the same places — barley from the Great Plains and hops from the Pacific Northwest.

Drivers and pedestrians leapt into busy Hong Kong traffic to scoop up millions of dollars of bills spilled by a security van. Much of it has not been returned.

Spring brings in one very unusual business in northern Canada: iceberg harvesting. Every spring, icebergs break off Greenland and float south.

The northern California coast is home to the tallest trees in the world, but a rivalry over who has the tallest decorated tree is brewing.

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.

Crowdsourcing a story: All of us know more than any one of us, so here is the seed of a story idea that I hope you will help me cultivate into a full-flowering history post.

Some Navajo are trying to bring back their traditional food culture, including drinking Navajo "tea." It's brewed with a plant called greenthread that thrives in the mid-summer heat of the Southwest.

The explosion of these cozy craft breweries has happened as states relax laws to allow them direct-to-consumer retail rights, meaning the majority of their revenue no longer has to come from food.