BeerAdvocate magazine #100

One Hundred Mags (Rule) Beer Smack by

Since we announced the launch of BeerAdvocate magazine in June 2006, we’ve been told that “print is dead” and that it was likely to fail. Admittedly, the mag has been hit with some challenges over the years, but we met them head on, learned from them, and 100 issues later, we’re still here.

Ancient Egyptian Brewery Site Discovered in Israel News by

An archaeological excavation on a construction site in central Tel Aviv, Israel, has unearthed what may have been an ancient Egyptian brewery. The dig revealed fragments of large ceramic basins used by Egyptians to make beer approximately 5,000 years ago.

Legislative Changes in Georgia and Kentucky News by

Georgia’s Senate Bill 63, more commonly known as the Beer Jobs Bill, passed the state Senate in early April. Meanwhile, Kentucky has banned breweries from self-distributing throughout the state, reversing a 1978 court decision permitting Anheuser-Busch to purchase a Louisville distributorship.

Oskar Blues Acquires Perrin Brewing Company News by

Longmont, Colo., canned-beer pioneer Oskar Blues Brewery has acquired Perrin Brewing Company in Comstock Park, Mich. While the exact terms of the deal were not specified, Perrin will remain locally owned and operated.

Beer News News by

Craft brewers reach double-digit volume share; The Alchemist granted permit for new brewery; New Belgium gives $1 million to Colorado State University; and Boston area breweries to share equipment.

Sell Your Homebrew Recipe (Or Buy One) Innovation by

On one side, Kit Lab works like most online recipe forums. But there’s the added option to have precise ingredient amounts for recipes shipped to your door. And there are plans for both all-grain and extract versions so homebrewers of all levels can participate.

Oregon Breweries (Breweries Series) Shelf Talker by

Why we’re reading Oregon Breweries in the Breweries Series.

Alternate Side by Third Rail Label Approval by

Most breweries don’t release their first packaged beer with a label depicting their hometown getting sucked into a void of nothingness. In the image, a classic New York street corner—historic brownstone, sign-studded street lamp and all—is flying into a vacuum.

The Many Faces of Employee Ownership The Business of Beer by

Brewery owners sell for different reasons. They want to retire or need cash from their brand equity. More and more, the ESOP is emerging as both a viable alternative to a corporate or equity buy-out and a way to reward a loyal workforce if a sale is made.

What’s Next? Unfiltered by

Amid the introduction of hundreds and thousands of new brewers—some small, some unbelievably large—we are witnessing a massive changing of the guard. America’s oldest breweries face a host of challenges ranging from demographics to succession.

Berliner Weisse Part One History by the Glass by

Like all styles that have been around for more than five minutes, Berliner Weisse has undergone several transformations, adapting to technological, political and social change. It’s currently in a very sad state in Germany, hanging on by a thread. Only one version, Kindl, is made in any quantity.

Celebrate with Cake BYOB by

Cake is a mixture of wheat flour, sugar, flavorings, eggs and butter. The last two ingredients contain copious fats that make it a complicated beer additive. Yet to brew a true chocolate cake beer, one must have chocolate cake.

Beer and Camping Cooking with Beer by

Canned beer is more flexible for outdoor activities where bottles have never been a good idea due to their weight and the danger of broken glass. So here are several recipes, all using canned beer, which are perfect for that long weekend trip to your favorite camping spot.

Two Oceans Kindred Spirits by

Two Oceans is a tiki-inspired beer punch named after a spectacular mountain north of Jackson in Togwotee Pass. In this recipe, the spices from a house-made falernum blend with the gin’s juniper and the Pale Ale’s hops to create a very bright and complex punch.

Housemade Sausage Trio: 3 Pairings Table Mates by

West Coast brews pair with a trio of house-butchered meats at Hog’s Apothecary: Miss Piggy, a pork and pink lady apple sausage with soft herbs, Boss Hogg, a Louisiana-style all-pork hot link with cayenne and garlic, and Empire Of The Sun, a pork sausage flavored with citrus and Chinese five spice.

Craft Brewed in Nashville, Tennessee Barkeep by

This 4,500-square-foot bottle shop and bar serves up a well curated mix of the best stuff available in The Volunteer State. Regulars pair their pints with wings from Thunderbird, a smoked chicken food truck, on the 50-seat front porch.

900 Steps to Beerdom Going Pro by

Over the past eight years the setup of this column hasn’t changed much: Why beer? Why brewing? Why do you do what you do? But the common theme, from Oregon to Kansas to the Carolinas, is the way that a passion for beer builds and rolls forward on its own momentum.

Modus Operandi Brewing Company: Big IPAs Down Under From the Source by

Inspiration for Modus Operandi struck when Grant and Jaz Wearin embarked on a great American road trip that kicked off in Colorado, continued through the rolling mountains of Wyoming, Montana and Idaho, and then wound back down the West Coast.

Where to Drink in Boston, Massachusetts Destinations by

Boston has long been an old city with a newness problem. This adherence to tradition also applies to beer. But veer off the path—into Somerville, Charlestown, or Everett—and you’ll find a vibrant subculture of drinkers, brewers, and restaurateurs doing their own thing.

Shelf Life: A Look Back at the Last Eight Years of the Brewing Industry Feature by

In 2007, when BeerAdvocate became the country’s first monthly beer magazine, the combined output of 1,406 craft breweries represented less than four percent of the total market in the US.

Another Place at the Table: As Top Restaurants Embrace Seasonal Ingredients and Local Cuisine, Can Beer Hold Its Own with Wine? Feature by

Despite the growth of craft brewing and an increasingly discerning audience of beer drinkers, well-developed beer programs at lauded fine dining restaurants remain somewhat rare.

Tom Peters, Owner of Monk’s Café Last Call by

Peters has made sure we can experience authentic Belgian beer culture at his bar, Monk’s Café in Philadelphia. His employee education program, Monk’s-exclusive beers, and commitment to excellence have won him a semifinalist slot for a 2015 James Beard award.