BeerAdvocate magazine #107

What We Learned From 2015 Beer Smack by

Looking back on the industry in 2015, we’ve learned that no one cares if a brewery sells out, and now everything is “craft.”

Small Breweries Struggle With Can Supply Challenges News by

As more breweries choose cans, often at minimum quantities, the three can producers—Colorado’s Ball Corp., London’s Rexam and Pennsylvania’s Crown Cork & Seal—are struggling with an influx of new orders.

Like Breweries, Distributors Take Steps to Save Energy News by

Establishing a focus on sustainability makes distributors more attractive partners for breweries founded on environmentally friendly values.

Beer News News by

American brewers win at European awards; wild hop variety makes commercial beer debut; SweetWater to build West Coast brewery; Wynkoop revives Beer Drinker of the Year awards; Bill Siebel passes away at 69; and Constellation Brands to acquire Ballast Point.

Tag Your Brew Innovation by

A thin strip of copper imprinted with the name of a brewery, TagaBrew hangs as a charm from a 4-inch chain (for growlers) or 26-inch chain (for collecting and wearing the tags).

The Best Beer in the World: One Man’s Global Search for the Perfect Pint Shelf Talker by

Beer writer Mark Dredge kept getting asked, What’s the best beer in the world? Tired of stumbling through contrived answers, Dredge decided to figure it out for himself.

Ghost Pigeon Porter by New England Brewing Label Approval by

Though straightforward, the Ghost Pigeon Porter label’s humor lies in the details. Take the eyes—too small or large, and they weren’t funny.

Tiny Bubbles: Brewers Hope Nitro Beers Will Be a Hit Tech Talk by

Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.

Bean to Beer: Brewers and Chocolate Makers Join Together in Pursuit of Flavor The Business of Beer by

Craft brewers have begun to realize that a new breed of artisan can help them explore chocolate’s diverse range of flavor profiles.

Dizzying Prospects Unfiltered by

Many craft breweries are cults of personality. But when these icons eventually fade, we’re left with the next generation to think about, as the brewery must go on. Craft brewing has always been a business.

Dutch Oud Bruin Fermented Culture by

Whenever someone claims every style of beer is brewed in the US, my response is always: What about Dutch Oud Bruin?

The Death of an Interestingly Potable Ale BYOB by

The beer consuming public wants us to turn everything into an IPA. I love a good IPA, but we’ve hit a point where if a beer isn’t an IPA, regular folks just don’t buy it.

Holiday Beer Fudge Cuisine à la Bière by

Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.

Just The Facts Kindred Spirits by

The crisp hoppiness and super dank fruit notes of Voodoo Brewing Company’s Good Vibes IPA combines with Bluecoat Gin and Bonal, a French aperitif wine, in this beer cocktail.

Chocolate Chip Cookies: 3 Pairings Table Mates by

Jonathan Bender, author of the new baking and pairing cookbook Cookies & Beer, shares his picks to pair with vanilla brown butter-infused chocolate chip cookies.

Iron Horse Tavern in Morgantown, West Virginia Barkeep by

Iron Horse Tavern was opened by the owners of Mountain State Brewing. As West Virginia’s young craft beer scene continues to grow, Iron Horse grows right along with it.

Ben Low of Baxter Brewing Company 9 Steps to Beerdom by

Ben Low chose a career in brewing as an alternative to a life as an academic specializing in classics. That one decision point resonates through Low’s approach to brewing at Baxter Brewing Company, the Lewiston, Maine-based beermaker where he serves as director of brewing operations.

Wild Beer Company From the Source by

Wild Beer’s careful, considered way of doing things—harvesting native yeasts, implementing uncommon ingredients, blending, aging, experimenting—makes this remote operation one of the most forward-thinking craft breweries England has ever seen.

Where to Drink in Little Rock, Arkansas Destinations by

Named after a rock formation in the Arkansas River that flows through its downtown, Little Rock is a charming Southern town with a renowned foodie scene, and now, a growing beer culture.

The New Primitives: In the Hudson Valley, Young Brewers Envision a Simple Future for New York Beer Feature by

New York State’s introduction of the Farm Brewery License in 2013, paired with Governor Andrew Cuomo’s administration’s pro-brewery stance, has encouraged small farm breweries to open in the Hudson Valley.

Appellation Ales: Sipping on the Frontlines of America’s Hybrid Revolution Feature by

There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.

Kurt Widmer, Co-founder of Widmer Brothers Brewing Last Call by

From wrapping fermentors in electric blankets, to seeing Widmer Brothers distributed in all 50 states, Widmer has come a long way in the brewery’s 32 years.

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