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.
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.
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.
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.
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’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.
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.
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.