BeerAdvocate magazine #109

Do You Even Drainpour, Bro? Beer Smack by

If you don’t like a beer, don’t drink it. Life is too short and good beer is too plentiful. But do you really need to brag about your drainpour like a cretin?

Cocktail-Inspired Beers Gain Popularity News by

A growing number of cocktail-inspired beers from brewers like Brooklyn Brewery, Short’s Brewing, Four Quarters Brewing and Perennial Artisan Ales have the potential to connect cocktail and beer cultures.

Italian Breweries Open Locations Abroad News by

Proud of their origins, Italian brewers represent themselves with passion. While some entrepreneurs are hoping to recreate a piece of their native homeland, others are choosing to mixing it up.

Beer News News by

Papazian Steps Down as Brewers Association President; Wolaver’s stops production; growler delivery service launches in San Francisco and Illinois nuns sue for right to brew.

Märzen Madness Innovation by

Indianapolis friends Ryan Coyle and Mike Sale created Brew Bracket to be a “beer tasting party in a box.” The idea started in 2011, when they founded a 400-person beer-tasting tournament in Indiana.=–km

Blood, Sweat & Beer Shelf Talker by

In Blood, Sweat & Beer, filmmakers Chip Hiden and Alexis Irvin capture the nuances of the craft brewing community with honesty and humor.

Umami Monster and Mecha-Hop by Garage Project Label Approval by

Of all the ingredients an experimental brewer can challenge palates with, processed extracts could be the most risky. But in the comic-book universe that Garage Project created, Mecha-Hop, an “Industrial Process Ale,” was designed as the opposite of an organic brew: Umami Monster.

Future Farmers: Will Hydroponic Hops Change the Beer Industry? Behind the Bines by

Hydroponic growing techniques have existed since the early 17th century. These methods have already changed the way vegetables can be grown across the world, but why hasn’t anyone tried to grow hops this way?

The Dark Side Unfiltered by

From Reddit threads to in-person auctions, the increasing commodification of rare beer is something to celebrate and fear. The long heralded accessibility of beer remains one of its most favorable traits.

German Porter: Part Two History by the Glass by

In Cold War-era East Germany, Porter brewing included a surprising step: the addition of Brettanomyces during secondary fermentation.

Nectar of the Gods BYOB by

A Witbier recipe with pomegranate juice, inspired by the fruit’s place in Greek mythology and February’s ubiquitous pink color scheme.

Indulging in Crab with Orval and Leeks Cooking with Beer by

Make crab meat even more decadent by combining it with Orval, white miso and leeks and using it in crab cakes, a pasta sauce, or as a topping on a roasted salmon filet.

Decadent Crab Sandwich for Two Cooking with Beer by

Improve on the typical crab sandwich by using a recipe with crab with Orval and leeks for the filling and adding bacon and potato chips.

The Great Escape, a Beer Cocktail with Rum, Cointreau, and Pale Ale Kindred Spirits by

Cointreau, an orange liqueur, plus orange and lemon juice give a citrusy, tropical flavor, while spiced rum adds a warming kick to this beer cocktail topped with an American Pale Ale.

Grilled Elk Loin: 3 Pairings Table Mates by

Hinterland owner and brewer Bill Tressler pairs a wood-fired grilled elk loin with three dark beers that mimic Wisconsin’s long, dark nights.

The Old Fashioned in Madison, Wisconsin Barkeep by

With reclaimed wood, vintage beer signs and photos from the Wisconsin Historical Society adorning the walls, The Old Fashioned is a cozy and inviting place. But what makes the spot special, is its steadfast dedication to local beer.

Bart Watson: The Data Decoder Will Work For Beer by

Bart Watson is the Brewers Association numbers guy, hired in 2013 as its chief economist. When the association issues a press release announcing the total number of US breweries has reached an all-time high in 2015, he is the spokesman quoted.

Dave Witham of Proclamation Ale Company Going Pro by

Proclamation Ale Company’s origin story is simple: Dave Witham thought his beers were tasty, and his friends thought they were tasty, so he founded a brewery.

Victory Brewing Company: Two Decades of Community and Creativity From the Source by

Since launching Victory in 1996, Bill Covaleski and Ron Barchet have remained true to their founding principles. When it came time to expand, they added a second production facility in Pennsylvania even as their distribution has grown.

Where to Drink in Birmingham, Alabama Destinations by

Many Birmingham residents would argue today that locally produced beer is what’s rescuing the city. Credit is due in part to the city’s four production breweries—Avondale, Good People, Cahaba, and Trim Tab.

Clipped Wings: Eager to Soar, Georgia Breweries Face Setbacks, Opposition Feature by

In one of only two states that still doesn’t allow breweries to sell directly to consumers, Georgia brewers rally together against restrictive policies.

The Etiquette of Cooperation: 7 Simple Ground Rules for Successful Collaboration Beers Feature by

With collaborations between breweries more common than ever, veterans of the concept share a few simple ground rules to make these partnerships a success.

Ludger Berges, Owner of Hopfen & Malz Last Call by

When Ludger Berges opened his boutique bottle shop in Berlin four years ago, the city’s craft brewing scene was just starting to take shape. Since then, Berlin’s craft beer market has exploded.