BeerAdvocate magazine #101

The Gamification of Beer Beer Smack by

It’s Friday night. You order a beer at a bar, use an app to tick it on your list, snap a pic, broadcast it on social media, and then refresh to see how many people liked it. What happened to just ordering a beer and enjoying it with the people around you?

New Documentaries Focus on Brewing Industry News by

At least a dozen beer documentaries have premiered around the country since early 2014. For many filmmakers, the decision to turn the lens on brewing comes from personal experiences and observations of beer culture.

Mass. Distributor Charged in Pay-to-Play Investigation News by

On Aril 29, the Massachusetts Alcoholic Beverage Control Commission (ABCC) charged Everett-based distributor Craft Beer Guild LLC with violating two rules preventing unfair practices that limit consumer choices, like offering inducements to favor some beer brands over others.

Craft Brew Alliance Plans Expansions  News by

This spring Craft Brew Alliance (CBA), a publically traded, Portland, Ore.-based beer company announced a series of expansions. The ninth largest US brewery produces four brands: Redhook Brewery, Widmer Brothers Brewing, Kona Brewing and Omission Beer.

Recently Passed Laws in Three States Will Impact Brewers News by

New legislation in Florida, Indiana and West Virginia impacts the local brewing industry.

Elevating Beer Innovation by

Those of us without a dedicated beer fridge are often faced with the puzzle of fitting our beer in with the rest of our food and drinks. Charlotte, N.C.-based design engineer Brian Conti designed a solution to that annoyance: the bottleLoft.

Mikkeller’s Book of Beer Shelf Talker by

Why we’re reading Mikkeller’s Book of Beer.

Burning River Pale Ale by Great Lakes Brewing Co. Label Approval by

Referencing the infamous Cuyahoga River fire of 1969, the revamped image for Burning River Pale Ale took inspiration from recycled materials to help symbolize Burning River’s environmental message, and incorporates newspaper clippings from the fire and text from the 1972 Clean Water Act.

Secrets of the Stomach: New Research Seeks to Understand Precisely How Our Guts Digest Yeast Zymology by

Common ale yeast actually possesses resistant cell walls that makes it difficult to digest. New research now suggests that the principal reason our bodies are able to derive nutrients from yeast is with help from friendly bacteria that resides almost exclusively in our gut.

Drink. Share. Brew. The Business of Beer by

The Black Sands concept, referred to loosely as “open source brewing,” invites people to visit the brewery, enjoy the atmosphere, drink the beer and then if they’re interested in homebrewing, go next door where customers will be given recipes to make a scaled down version of the same beer.

Late Breaking Unfiltered by

Craft breweries have long had a contentious relationship with the media. Fighting an uphill battle against a well-entrenched public view that all beer looked and tasted the same, new small brewers knew the importance of changing the conversation about beer.

Berliner Weisse Part Two Fermented Culture by

Berliner Weisse entered the twentieth century in robust health. New-fangled lager beers had dented its popularity a little, but it remained one of the city’s favorite styles. That was to change as the century progressed, and its popularity slowly declined.

Dry and Sour BYOB by

In ye olden days, the drying process consistently contaminated yeast with Lactobacillus and Pediococcus. This was considered a very bad thing. With modern processing improvements, it’s not the case anymore, hence the explosion of dried yeast choices.

Croquettes From Around the World Part 1 Cuisine à la Bière by

When was the last time you had a croquette? You know, those delicious fried balls of breaded goodness? Most cuisines have a fried appetizer that falls into this category but in the US, we don’t see croquettes on the menu too often. The tater tot is the closest relative.

The Maiden Search Kindred Spirits by

Poured from a nitro tap, the caramel aroma and bready malts of The Search ESB from Chicago’s Aquanaut Brewing pair well with bourbon, the orange zest and toasted wood notes of Curaçao, and the spice of ginger liqueur in this frothy take on a whiskey sour.

Fried Cauliflower with Chermoula: 3 Pairings Table Mates by

This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.

Julian’s in Providence, Rhode Island Barkeep by

A Providence, R.I., native, Julian Forgue started down a new career path when his father was diagnosed with cancer so he could stay close to home during his treatment. It was around this time that he opened Julian’s, a humble 20-tap eatery tucked away in the city’s Federal Hill neighborhood.

Nathan Zeender of Right Proper Brewing Company 9 Steps to Beerdom by

As a homebrewer, Nathan Zeender made his bones propagating the dregs of wild and sour beers he enjoyed, aged batches in wine and spirit barrels, and blended the results. Right Proper, the DC brewpub Zeender helped launch, is also far outside the brewing mainstream.

New Orleans Lager & Ale Brewing Company: Growing with the Community From the Source by

NOLA Brewing’s stewardship of the craft scene, focus on high-quality beer, and investment in the community has led to explosive growth in a city that had all but abandoned its historical designation as the Brewery Capital of the South.

Where to Drink in Missoula, Montana Destinations by

Currently, over half of the malted grain used by Montana breweries is grown in state and Montana now ranks second in the US in breweries per capita. Missoula, a university town of 69,000, offers a healthy sampling.

Amber Highways: Brewers Hit the Road in Search of Knowledge and New Opportunities Feature by

Taking time off to travel allows brewers to escape the comfort zone of their local brewing scene, an environment that might breed complacency. Countless possibilities await those willing to expand their worldview for the sake of professional development, whether it’s a state or a continent away.

Swanky Beer: The Strange History and Surprising Diaspora of a Lost Style Feature by

Devon, Cornwall’s nearest English neighbor, has its legend of White Ale. Was there a similarly exotic indigenous beer style in Cornwall. Naturally, mentions of a mysterious brew known as “swanky” among lists of Cornish recipes online, generated considerable excitement.

Biiru o Nihon Onegaishimasu! (Two Beers, Please!): Exploring Japan’s Budding Beer Culture Feature by

In 1994, a new law allowed breweries to produce a minimum of 600 hectoliters per year. Microbrewing in Japan was born. Over 200 microbreweries sprang up in a few years. Today that number is half of what it was. Yet the beer culture in urban areas like Tokyo and Osaka is twice as strong.

Dana Garves, Founder of BrewLab Last Call by

Dana Garves believes the future of craft beer lies in quality control. If she’s right, then her new Oregon-based business, BrewLab, is about to be wildly successful.