BeerAdvocate magazine #103

“There’s more to beer than beer.” Beer Smack by

Brewers need to pay more attention to reviews and the long-term quality of their beers as they flow through the marketplace—the two are unarguably connected.

Summer Festivals Increasingly Bring Beer and Music Together News by

As the popularity of craft breweries spreads, so does their presence at larger, music-focused festivals like Vermont’s Hop Jam, Colorado’s Telluride Blues & Brews, Delaware’s Firefly Music Festival and West Virginia’s All Good Festival.

Illegal Beer Sales Pose Risks to Consumers, Brewers and Retailers News by

Black market sales, while rare, are problematic for a variety of reasons. Illegal sales disadvantage some businesses and could put consumers at risk in the case of a recall or other safety issue.

Beer News News by

Jameson announces new brewery partners; Firestone Walker joins Duvel Moortgat USA; Oxbow opens farmhouse to rentals; Left Hand establishes Employee Stock Ownership Plan; and 5 Rabbit cuts ties with Trump.

Hank the Beer Tank Innovation by

The first portable, electric kegerator on the market, this patent-pending invention holds 1/6 of a barrel or a 5 gallon homebrew keg of your favorite beer or other beverage, keeps it cold without the inevitable melting ice and dispenses it with a carbon dioxide cartridge.

The Beer Bible Shelf Talker by

Why we’re reading The Beer Bible.

Strutter by Bitter Old Fecker Rustic Ales Label Approval by

Artist Keith Neltner’s rendition of a real-life rooster who once “ruled” the farm owned by Cecil Fecker, Nathan Hukill’s grandfather, was designed to wrap the brewery’s first release, an Imperial IPA brewed with nine hop varieties, five malts and a botanical blend.

Hold the Granola: Brewers Experiment with Yogurt Souring The Business of Beer by

In order to get the desired tartness and acidity in The Commons Brewery’s Biere Royale head brewer Sean Burke pitched tubs of Greek yogurt. To paraphrase the Bee Gees, Burke started a joke, which started the whole beer world souring.

Hazed and Confused: Seeking Clarity in IPAs Zymology by

What’s wrong with unfiltered beer? Nothing, traditionally speaking. Grains like oats and wheat, which brewers have used for hundreds of years, are known for rendering cloudy beer. But when it’s a hazy American IPA, people start arguing.

Full Disclosure Unfiltered by

As craft brewing matures, the quality of the reportage on all things beer should rise to match it. Quality writers are a crucial component in helping craft brewing grow in stature and seriousness in the public’s eye.

Wondering About Watney Fermented Culture by

The name Watney conjures up very different emotions either side of the Atlantic. Many North Americans nurture fond memories of Red Barrel as a quality import. Older Brits mostly harbor a lingering contempt. But what’s the truth about Watney’s beer? Was it really that bad?

Taking Control of Quality BYOB by

Every homebrewer acts as the hobby’s vanguard. Everyone you serve beer to is a possible convert to the hobby and the larger world of good beer. We’ve all made them, but why don’t we stop serving bad beers?

Summer Salads with Beer Dressings Cuisine à la Bière by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.

The Redbeard Kindred Spirits by

In this cocktail, tart blood orange pairs well with the German-style Pilsner from Crux Fermentation Project. Meanwhile, sumac, a lemony and earthy spice, provides a great flavor bridge between the smoke of the mezcal and the tartness of the blood orange.

Torchon of Foie Gras: 3 Pairings Table Mates by

At Birch & Barley in Washington DC, chef Kyle Bailey blends the decadent flavors of house-cured foie gras with seasonal fruits from local farms and peppery greens grown in the restaurant’s rooftop garden.

Bodega in Columbus, Ohio Barkeep by

Thanks to places like Bodega, Columbus, Ohio’s Short North is a revitalized district today. Outside, the 50-seat patio offers superb people watching on North High Street. Inside a long bank of windows, Bodega serves up 47 beers from sleek, stained wood tap handles at a rustic wooden bar.

Marz Community Brewing: 5 Essentials 5 Essentials by

Brothers Mike and Ed Marszewski founded Marz in Chicago’s Bridgeport neighborhood with Ed’s brother-in-law in 2013. An intricate web of friends, designers, and brewers connects the rest of the Marz collective.

Jonathan Buford of Arizona Wilderness Brewing Company 9 Steps to Beerdom by

Jonathan Buford launched Arizona Wilderness Brewing Company as a strictly local venture. He wanted to help advance Arizona’s beer-drinking culture, and give Phoenix-area craft enthusiasts something to call their own.

Kane Brewing Company: Deeply Rooted in the Garden State From the Source by

Michael Kane started making beer in college. The summer after his sophomore year, he traveled throughout Europe and became enamored with cask-conditioned ESBs, Lambics, Hefeweizens. Back in the US, weekend pilgrimages to newly opened breweries cemented his career aspirations.

Where to Drink in Miami, Florida Destinations by

From the beach bodies on the boardwalk to the Art Deco architecture on Ocean Drive and the busy cafés in Little Havana, Miami is a colorful city. Until recently though, beer has been a wallflower at the culinary celebration.

There and Back Again: Ryan Witter-Merithew’s Journey to the Frontiers of Brewing Feature by

Ryan Witter-Merithew is a man of many faces. There’s the inventive, open-minded brewer whose talent earned him a job at Hill Farmstead; the loyal friend for whom others come first; and then there’s the eternally mischievous malcontent who likes nothing better than to wind people up on Twitter.

Drought vs. Draft: California Craft Breweries Innovate, Conserve, and Pray to Combat Four Years of Little Rain Feature by

While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.

Chris Tkach, Founder and Head Brewer, Idle Hands Craft Ales Last Call by

The warehouse where Idle Hands Craft Ales, Chris and Grace Tkach’s Belgian-focused brewery, has been housed since its opening in 2011 will be razed to make way for Wynn Casinos Everett. They plan to reopen bigger and better.