Kate Bernot
Beverage Alcohol Journalist at Freelance
Writer at Good Beer Hunting Podcast
Director, @nagbw | Lead Analyst, @sightlines_news | Contributing Editor @craftbeerbrew | She/her
Articles
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3 weeks ago |
outsideonline.com | Kate Bernot
New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! Subscribe today. Night Before the Trail RunNonalcoholic IPAs deliver punchy hop flavor with none of the hangover, and an explosion of new NA beer brands over the past five years means there's more variety and quality than ever.
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3 weeks ago |
brewingindustryguide.com | Kate Bernot
It can seem like great news is hard to come by in craft brewing these days, but that’s not because it doesn’t exist. Brewers Association president and CEO Bart Watson repeated this point at the recent Craft Brewers Conference in Indianapolis: While the overall craft-beer market is challenging, 43 percent of breweries still grew their production volume in 2024. There are plenty of positive stories to be told—but they’re not always reaching the right ears.
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1 month ago |
pressherald.com | Kate Bernot
Professional ultramarathoner Tara Dower lived out of her Ford Transit van while training for last year’s Hardrock Hundred Mile Endurance Run. The ultramarathon includes 33,197 feet of elevation gain, reaching a high point of 14,048 feet at Handies Peak, outside Silverton, Colorado. It takes the average participant just over 39 hours to complete — a day and a half of running, climbing and trying to stuff one’s body with enough food to make it possible.
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1 month ago |
beerandbrewing.com | Kate Bernot
Brewers’ “set it and forget it” approach to barrel-aging beers is in the rearview. Today, the best practitioners of the art aim for ever-greater precision—even while acknowledging that total control is impossible. This shift reflects wisdom won over time: In its modern commercial incarnation, barrel-aged beer is now about 30 years old.
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1 month ago |
torontosun.com | Kate Bernot
In preparation for hours-long runs through the imposing San Juan Mountains, Dower loaded up her hydration vest with a trusty staple fuel: canned potatoes. Her van’s cupboards were packed with these potatoes, which she would exhume from their metal confines, slice in half, salt and smash into plastic bags for mid-run consumption. On a 20-mile training day, she would easily eat through an entire can’s worth. They were tasty and convenient, but her spud snacks weren’t winning any aesthetic prizes.
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