BeerAdvocate magazine #111

Stop Shelf Turds Beer Smack by

Brewers and their distributors need to stop saturating markets, brewers need to date stamp their packaged beers, stores need to get control of their inventory and consumers need to look for dates and buy accordingly.

Incubators Bring Sharing Economy to Beer Industry News by

From the high-capacity BrewHub to the high-tech experimental Labrewatory, brewery incubators across the country are helping new breweries share best practices and take advantage of communal buying power.

Spencer Brewery Releases First Trappist IPA News by

Looking to tap into the huge demand for India Pale Ales, the monks of Saint Joseph’s Abbey in Spencer, Mass., say they have brewed the first Trappist IPA in the long history of monastic brewing.

Beer News News by

Mikkeller beer to help refugee children; San Francisco Brewers Guild offers free shuttle service; brewing luminaries to teach at Vermont’s Sterling College; and MillerCoors Breweries reach landfill-free status.

Beery Greetings Innovation by

A gift of six hand-selected beers deserves to be carried and presented in something a little more special than a used six-pack holder—especially for special occasions. That’s why Ashley Edmonds created Beer Greetings.

Gardening for the Homebrewer Shelf Talker by

Gardening for the Homebrewer starts out with the basics, but what makes it great is chapters on growing other fermentables—from Gruit herbs, like yarrow and juniper, to cucurbits, the key to Cucumber Saisons and Pumpkin Ales.

Barn Dog Chocolate Vanilla Imperial Porter by Wyndridge Farm Brewing Label Approval by

You can’t go wrong with a chocolate lab, thought Steve and Julie Groff, owners of Wyndridge Farm Brewing. And Barn Dog Chocolate Vanilla Imperial Porter’s popularity has proved them right.

The Rarest Barrel: pH1’s Influence and Inspiration Tools of the Trade by

The journey of pH1, a French oak wine barrel that ignited American sour beer history, begins at New Belgium in Colorado.

Sap on Tap: Brewing with Liquid Gold The Blending House by

In regions known for maple syrup production, brewers embrace the many flavors that come from brewing with liquid gold.

The Fight for Independents Unfiltered by

As the term “indie beer” rises in popularity, it’s time to rethink what it really means to be an independent brewery.

1953 Coronation Ales Fermented Culture by

A look at the coronation beers of 1953, the first Strong Ales brewed in Britain after supply shortages at the end of WWII forced brewers to ration ingredients.

My Own Oaty Idaho: Brewing a 007 Golden Hop Pale Ale BYOB by

A Pale Ale recipe with oats emphasizes the spicy pear and stone fruit aromas of 007 Golden, a new Idaho hop variety.

Thai-Inspired Bière Cuisine Cuisine à la Bière by

Explore the depth of flavor in Thai curry paste by using Duvel and fresh farmers market vegetables to make a yellow curry soup or a sauce.

Whilst Winter Fades Kindred Spirits by

Rye whiskey and maple syrup work together in this cocktail to liven the spicy and floral components of a one-off Pilsner from Oregon’s Fort George Brewery.

Tutto Crudo: 3 Pairings Table Mates by

At Manhattan’s iconic Italian restaurant Felidia, Sicilian-born chef Fortunato Nicotra composes a plate of crudo like a colorful work of art. Josh White, head bartender and creator of Felidia’s beer parings menu, suggests three beers for it.

Public at the Brickyard in Wichita, Kansas Barkeep by

Knowing that there was a need in Wichita for a craft beer bar that focused on serving local ingredients, business partners Brooke and Travis Russell and Drew Thompson opened Public at the Brickyard in 2012.

Dustin Jeffers of Saltwater Brewery 9 Steps to Beerdom by

Dustin Jeffers has lived South Florida’s brewing evolution. When he arrived as a transplant from the Northeast, his go-to beers were as likely to come from his own kitchen as they were from a local commercial outfit. In late 2013, he helped open Delray Beach’s Saltwater Brewery.

À la Fût: Quebec’s Cowboy Brewers From the Source by

Two hours north of Montreal, this 5-barrel brewpub is housed in a 150-year-old building that once served as a general store. Its small town of Saint-Tite also hosts a rodeo every September.

Where to Drink in Lima, Peru Destinations by

Despite cultivating one of the most dynamic culinary scenes in the Americas for the past decade, Lima has always lagged behind in terms of beer. Today, however, Peru’s brewing revolution is firmly underway in its capital city.

Stjørdalsøl: Behind the Smoke, an Old Beer Style Thrives in Norway Feature by

Every winter in a quiet waterfront town in Norway, more than 500 members of the community brew a strong, smoked beer according to tradition. For centuries, this endangered style has remained virtually unknown to outsiders.

From the Balcony: Previewing the Next Chapter in the Beer Industry’s Business Saga Feature by

A look at the beer industry post-2015, the year that Big Beer acquired successful craft breweries left and right and infused mind-boggling amounts of money into the business. Their plan? Buy more shelf space.

Nikita Filippov, Dmitry Buldakov & Artem Kolchukov, Co-founders of AF Brew Last Call by

In 2012, three men launched one of the first craft breweries in Russia’s former capital. Now a handful of likeminded gypsy brewers in St. Petersburg are leading the country’s nascent beer renaissance.