BeerAdvocate magazine #102

Long Live the Shaker Pint! Beer Smack by

We’d love to see more bars move to the British nonic pint, a 20-ounce container that leaves plenty of room for some proper head. Not only do they look cool, they’re inexpensive, versatile and nobody hates them yet.

Crowlers, the Glass Growler Alternative, Catch On News by

Colorado-based Oskar Blues Brewery worked with Ball—the manufacturer that patented the Crowler cans—to develop the Crowler seaming machine.

For Retailers and Consumers, Variety Wins News by

As craft beer’s influence in convenience and larger chain stores grows, so has the availability of variety packs. In 2014, variety packs were up 21 percent by volume in retail sales.

Beer News News by

BrewDog announces location in Columbus; Minnesota allows Sunday growler sales; US breweries win at Australian International Beer Awards; AB InBev trademark application suspended; Alabama craft beer law limits brewery expansion; and breweries and brewpubs now open or coming soon.

Beer Bottle Gardens Innovation by

Paige Mattson is the creator of Sprout Bottle, a handcrafted, reclaimed beer bottle garden kit that she says she invented because of a growing interest in repurposing items that become garbage far too often.

Uncle John’s Beer-Topia: A Heady Brew of Beer Miscellany Shelf Talker by

It’s clearly not for the geeks among us—the homebrew chapter is entitled “Make your own beer in two hours”—but buried in this novelty book are some legit factoids.

Forest Dweller Pale Ale by Crooked Fence Brewing Co. Label Approval by

The name “Forest Dweller” could inspire all sorts of imagery. Leave it to Crooked Fence to come up with a primitive-looking woman riding a bear with lightning bolts coming out of its mouth.

Drafting Tech Talk by

One facet in beer’s evolution that tends to get overlooked is the point of dispense, the all-important place where beer gets pushed from a keg through a specific length of tubing, out of a faucet and into your glass with a little gas pressure and possibly a pump.

Drinking Pains: Beer and Gout Beer and Health by

Beer has long been associated as a gout trigger due to its relatively high levels of purine, an organic compound that, among other functions, helps form the base of human DNA. Beer gets the bulk of its purine content from brewer’s yeast, which has about three times the purines as baker’s yeast.

All the News That’s Fit to Tweet Unfiltered by

While the internet has given beer lovers access to information and communication avenues that we could never have imagined decades ago, the value of many social media options to breweries is harder to gauge.

The Ales of Carlsberg History by the Glass by

Carlsberg’s Carl Jacobsen had clearly been impressed by what he’d seen on his travels and brought back an enthusiasm for British ales. So much enthusiasm that he started brewing ales alongside the lagers you would expect.

Brewing with a Tropical Flair BYOB by

This month’s recipe is all about reliving a Brazilian journey—a little bit German, a little bit tropical and a lot of fun for the heat and humidity.

Croquettes From Around the World Part 2 Cooking with Beer by

Continuing a thematic journey of perfect fried bar snacks from around the world, this recipe features a Belgian-style croquette. Here we use a different technique to create the filling and coating for the final croquette.

Beer & Sand Kindred Spirits by

A play on the traditional orange juice and scotch-based Blood & Sand cocktail, the Beer & Sand combines a Baltic Porter with a base of smoked whiskey and gingerbread spirit.

Adobo Chicken Wings: 3 Pairings Table Mates by

More savory than spicy, these meaty wings are slow braised in a mixture of vinegar, soy sauce, garlic, black pepper and bay leaves for a different spin on a pub classic.

Bittercreek Alehouse in Boise, Idaho Barkeep by

With its basement-dark, modest interior, worn-wood furniture, a handful of televisions, and a charming, vine-covered porch, Bittercreek has seen some things in its 20 years.

Justin Saffell and Matt Walters: The Wood Whisperers Will Work For Beer by

When Saffell and Walters had the idea for Foeder Crafters of America, they didn’t really know much about foeders, large oak tanks built for wineries but coveted by breweries such as Rodenbach in Belgium, New Belgium in Colorado, and now a growing number of smaller American breweries intent on making sour beers.

Nick VanCourt of Ore Dock Brewing Company Going Pro by

Nick VanCourt brews beer in Michigan, which means his peers are some of the best the US has to offer. He’s stood out by keeping his beers grounded in a sensibility that’s more European than brawling American.

pFriem Family Brewers: Melding Tradition with Ingenuity in Oregon From the Source by

From its brewhouse in Hood River—a Silver LEED certified building with a roof covered in solar panels and a rainwater collection system for irrigation—pFriem is melding European tradition with American ingenuity using tools unfamiliar to most small craft breweries.

Where to Drink in Charlotte, North Carolina Destinations by

Though it is one of the fastest growing cities in the country, Charlotte can’t rival Asheville when it comes to breweries per capita. But what it lacks in numbers, it makes up for with perhaps the most diverse group of breweries in the state.

Europe’s “New” Americans: Beyond Stone and Brooklyn, American Brewers are Bringing New Brews to the Old World Feature by

If we overlook all the Americans who moved to Europe and started brewing American-inspired beers there, which already-existing American craft brewery will be the first to open its own European brewing facility?

Pint by Pint: Building a Beer Scene in Southeast Asia Feature by

DIY resourcefulness can be seen across Southeast Asia, as expats and locals open small breweries and try to create a new beer culture that runs deeper than light lager over ice.

Stefano Daneri, Project Manager of Good People Brewing Co.’s Adopt-the-Hops Program Last Call by

A collaboration between Good People Brewing Co. and Jones Valley Teaching Farm has managed a counterintuitive feat: spreading beer education to adults and food education to youth at the same time.