BeerAdvocate magazine #106

The Beer Bubble Myth Beer Smack by

This Brewers Association predicted that the US will soon exceed the record of 4,131 breweries set in 1873. That’s a big number. And it’s sparked the whole “When will the beer bubble burst?” debate again. But let’s not forget: 1873 and 2015 are different times.

Chain Restaurants Add Beer Variety to Stay Competitive News by

In the past, including any alcohol options was enough to set a fast casual restaurant apart from competitors; now many chains are looking to customize their regional selections by offering local beers.

Acquisitions Impact Craft Brewing’s Market Share News by

Buyouts and ownership restructurings in 2014 and 2015 have removed some of the bigger players—and their bigger production numbers—from the “craft market share” calculation publicized by the Brewers Association.

Beer News News by

Pabst to open pilot brewery in Milwaukee; Norwegian brewers recreate Viking beer recipe; Ontario’s Liquor Control Board introduces Craft Beer Zones; and breweries aid South Carolina flood victims.

Turn Up the Hops Innovation by

Think of the packets as mini beer Randalls. Bobby Gattuso, who studied biology in college, invented Hop Theory beer sachets as a way to enhance beers and start conversations about different flavors in beer.

Oh Beautiful Beer: The Evolution of Craft Beer and Design Shelf Talker by

Why we’re reading Oh Beautiful Beer: The Evolution of Craft Beer and Design.

Apex Predator by Off Color Brewing Label Approval by

Apex Predator—and every Off Color label—is black and white. But what may seem simplistic—a pen-and-ink drawing that started as a Sharpie sketch on a bar napkin—is, of course, not so much.

The Pull of Tap Handles For Love of the Craft by

Beginning in the mid-1980s, microbreweries started to think of tap handles as promotional tools. Now, numerous beer-focused bars have what amounts to rotating art exhibits thanks to companies such as Taphandles in Seattle.

Homebrewing Technology: Technically Cheating? Tech Talk by

Craft brewing by its very nature is a category disruptor. Just as Kodak didn’t see the digital camera coming, Big Beer overlooked craft brewers. Now a new debate about change has seeped into the homebrewing community: Is technology an acceptable substitute for trial and error?

Bella Birra Unfiltered by

While trepidation for the undermining of long treasured beer heritages remains understandable, in countries with little in the way of a native or historic beer culture, the change of pace and perspective brought by an interest in American-style craft brewing is a welcome breath of fresh air.

Home Brewery’s Beers Fermented Culture by

Of Newark-upon-Trent’s 35 pubs, only four served cask. All owned by Nottingham brewer Home Ales. Modern geeks wouldn’t have loved them. But they had a few things drinkers loved. They were cheap. And their cask beers were always in good condition.

Smoke on the Oder BYOB by

Grodziskie was a small, sessionable oak-smoked wheat beer produced from the 1300s to the 1990s near the river Oder. Today, it’s surrounded by debate: Was it sour? What sort of yeast did it use? What is the beer supposed to taste like?

Holiday Goose with Dried Cherry Quadrupel Sauce Cuisine à la Bière by

The rich meaty flavor of goose is well complemented by dried fruits like cherries, figs, and apricots. A Belgian-style Quadrupel mimics these flavors and the poultry benefits from using a beer injection to infuse flavor deep into the meat—marinating it from the inside out.

The Steigern Kindred Spirits by

In Kansas, Bourgeois Pig pairs the ginger-lemon radler from nearby Boulevard Brewing Co. with a splash of botanical gin and elderflower liqueur.

Vermont Creamery Chèvre Gnocchi: 3 Pairings Table Mates by

At Hotel Vermont’s Juniper Bar in Burlington, pillowy handmade dumplings are browned in Vermont Creamery cultured butter and sautéed with freshly foraged wild mushrooms, roasted Jerusalem artichokes, black truffles and herbs from the hotel’s garden.

Cask & Vine in Derry, New Hampshire Barkeep by

Cask & Vine is a popular spot for locals in Derry, N.H. They come for the ambiance (soft lighting, no televisions, an oldies and jazz soundtrack) and the refreshing take on seasonal small plates. Oh, and there’s also 12 constantly rotating draft lines with plenty of local and regional beers.

Bailey Spaulding of Jackalope Brewing Company 9 Steps to Beerdom by

A Harvard biological anthropology major turned law school grad, Bailey Spaulding and friend Robyn Virball assembled thousands of pounds of stainless steel equipment into a brewhouse. Jackalope has since become a cornerstone of Nashville’s burgeoning craft beer scene.

Lazy Magnolia Brewing Company: Mississippi’s Craft Pioneer From the Source by

Mark and Leslie Henderson founded Lazy Magnolia to bring better beer to their home state. Although Mississippi now has 10 breweries statewide, theirs was the first packaging brewery to carry the torch for craft brewing, and did so for seven years under previously restrictive state regulations.

Where to Drink in Tallinn, Estonia Destinations by

A casual visitor to Tallinn’s spectacular medieval Old Town might think there are only two breweries in Estonia, Saku and A. Le Coq. Luckily, you don’t have to go far to discover a brewpub or a local producer from the burgeoning beer scene.

Drinking Games: Have Social Media and Apps like Untapped Changed the Way We Consume Beer? Feature by

If you drink a beer, and your friends aren’t instantly notified about it, did it really happen? How is technology changing the beer drinking experience for so many enthusiasts, and why are they frantically sharing their experiences anyway?

Charm City Rising: Baltimore’s Urban Brewing Renaissance Feature by

Baltimore once had a flourishing beer economy thanks in part to an influx of German and Eastern European immigrants. By the end of 1899, it was home to more than 40 breweries. Competition beginning in the 1950s steadily decreased this number until Hugh Sisson opened the state’s first brewpub in 1989.

Tim Annis, MBA Student and Marketing Consultant at Capital Brewery Last Call by

Tim Annis is an MBS student and a beer geek who couldn’t believe his luck when his professor at the Wisconsin School of Business announced their assignment: develop a branding strategy to revive Capital Brewery in Madison.