BeerAdvocate magazine #116

Be an Intelligent Beer Consumer Beer Smack by

There are no more excuses for ignorance. We’re not talking about becoming an expert, but rather getting informed with the basics and understanding beer and the core brewing process.

Asheville Breweries Celebrate 100 Years of the National Park Service News by

To celebrate the National Park Service’s 100th anniversary, the Blue Ridge Parkway Foundation teamed up with 17 Asheville-area breweries for special beer releases and fundraising events.

Beer by Robot: London Company Brews Using AI News by

IntelligentX, a British brewing firm founded by Hew Leith and Dr. Rob McInerney, is using artificial intelligence to develop its beer recipes in response to user feedback.

Beer News News by

New regulations proposed at Alabama breweries; ancient tablet shows Mesopotamian workers paid with beer; The Beer Museum debuts in Austin; and St. Louis Brewery wins dispute over “Schlafly” trademark.

Taster Trays Get a Clear-Cut Treatment Innovation by

Looking for a better solution for their old wooden beer paddles, Buffalo, N.Y.-based Resurgence Brewing owner Jeff Ware and crew set out to build a better taster tray.

Off-Centered Leadership: The Dogfish Head Guide to Motivation, Collaboration and Smart Growth Shelf Talker by

For 20 years, Sam Calagione steered Dogfish Head according to his gut, addicted to the buzz that comes with risk and uncertainty. In this book, he explains why he’s changing his ways.

The Keeper’s Veil Honey Saison by Burial Beer Co. Label Approval by

In the can art for The Keeper’s Veil, a honey Saison, each side represents an extreme—a beekeeper in the spring and summer of her life, and a dark, heavy scene of death and decay.

Growing Local: Neighborhood Hop Farms Provide Brewers with Terroir Behind the Bines by

As hop farm acreage swells beyond the Pacific Northwest, more breweries showcase local hops in seasonal beers.

Strength in Numbers: Will Mergers Help Small Breweries Compete with Big Beer? The Business of Beer by

What does the recent series of small brewery mergers mean for the companies involved? And more importantly, what does it say about the future of craft brewing?

Drafting a Bucket List Unfiltered by

Local isn’t everything. Get to know the wider world of beer by creating (and completing) a list of achievable day trips and more involved foreign adventures.

The History of England’s Tied Houses Fermented Culture by

The history of England’s tied houses, or brewery-owned pubs, isn’t quite as black and white as it might seem.

Bring All the Brewers to the Yard BYOB by

Inspired by a professional collaboration, this Strawberry Milkshake IPA recipe uses fruity Citra and Mosaic hops, white wheat malt, oats, lactose, and strawberry puree.

Cuban-Style Pork in Nut Brown Ale Cuisine à la Bière by

After braising in Nut Brown Ale, this Cuban-style pork shoulder is tender and juicy on its own or in a Cubano sandwich topped with dill pickles, cheese, and IPA mustard.

Citradelic Sour Kindred Spirits by

A citrus-heavy IPA inspires a play on an Amaretto Stone Sour cocktail, traditionally made with amaretto almond liqueur, sweet-and-sour mix, and orange juice.

Rabbit Sausage: 3 Pairings Table Mates by

At The Mighty in Miami, co-owner Ryan Brooks pairs a housemade rabbit sausage with three beers that aren’t overly hoppy.

TapRoot in Anchorage, Alaska Barkeep by

Over the years, TapRoot has hosted everything from burlesque shows to Scotch tastings, plus ongoing events like karaoke nights and a trivia series. They’re doing their damnedest to keep Anchorage weird, and it seems to be paying off.

Cameron Read of Edmund’s Oast 9 Steps to Beerdom by

As Edmund Oast’s head brewer and beer buyer, Cameron Read scouts out the best beers in the world, while also concocting recipes that can stand alongside them.

Three Boys Brewery: A Kiwi Twist on Tradition From the Source by

Three Boys Brewery produces a lineup described as “tradition with a Kiwi twist,” modifying classic recipes to meld with New Zealand tastes and locally available ingredients.

Where to Drink in Boulder, Colorado Destinations by

Roughly 15 breweries have opened in the past eight years within Boulder’s city limits. So, rent a bike, grab your GPS, and immerse yourself in some of the best beer that Colorado has to offer.

The Imitation Game: How Breweries Create Consistency Feature by

As many of the largest craft breweries open additional locations in new markets, they’re up against a difficult task: making sure their famed flagships taste the same everywhere.

Far From the Field: Downtown Breweries Embrace Urban Farmhouse Beer Feature by

Trading sprawling fields for rooftop gardens, urban farm breweries from Los Angeles to Chicago and New York bring a new kind of authenticity to farmhouse-style beers.

Jon Downing, Brewmaster Professor, Niagara College Teaching Brewery Last Call by

Thanks to Jon Downing’s leadership, Niagara College Teaching Brewery won the first US Open College Beer Championship in July 2016, a competition among collegiate brewing programs.

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