BeerAdvocate magazine #121

Overrated Is Overused Beer Smack by

In countless posts across the internet we see “overrated” used (and misused) as a default reference to beers and brewers, usually with no substance to back it up.

Brewers Experiment by Distilling Beers News by

Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.

Hotels Opening with On-Site Breweries Offer Rooms with a Brew News by

Several new hotels now contain or will soon have on-site breweries, like The Source Hotel in Denver, where guests will be able to get a beer poured right at the reception desk when they check in.

February 2017 News: TTB Eases Regulations, Tenn. Raises ABV Limit, Wynwood Sells to CBA, and France Resumes Monastic Brewing News by

TTB eases tax regulations on brewers; Tennessee raises ABV limit to 10.1 percent; Craft Brew Alliance buys stake in Miami’s Wynwood Brewing; and monastic brewing returns to France.

The Eagle Flies Again: Resurrecting a 1940s-era Bottle Opener Innovation by

After discovering a vintage bottle opener on eBay, its American origin and a great comeback story convinced two entrepreneurs to reintroduce it to the market after 70 years.

My Beer Year: Adventures with Hop Farmers, Craft Brewers, Chefs, Beer Sommeliers and Fanatical Drinkers as a Beer Master in Training Shelf Talker by

In this stellar example of what beer writing can be, working mother Lucy Burningham documents her experiential study plan to pass the Certified Cicerone exam within a year.

Alphabet Brewing Co.’s Style-Bending White Breakfast Stout Label Approval by

To design Alphabet Brewing Co.’s labels, creative director Nick Hamilton starts by imagining the beer into the middle of a vivid narrative.

Ginned Up Flavor: Old Tom Inspires a New Generation of Brewers Tools of the Trade by

In search of a new flavor profile, brewers turn to gin barrels, which can add herbal citrus, botanical notes, vanilla sweetness, and oaky depth to certain beers.

Where’s the Beef? Pub Food Takes a Healthier Turn The Business of Beer by

As interest in plant-based diets grows, pub grub has begun to change with the times, meaning beer has a few new healthier, meat-free dining companions.

Remembering How to Enjoy Beer Unfiltered by

Rather than futilely trying to sample every available beer, drinkers should enjoy them the way the brewer intended: a full glass, pint, or half-liter at a time.

Newcastle Brown Ale: A Quintessential, Atypical Beer History by the Glass by

Known as “the Dog” in its home of England, Newcastle’s ubiquitous Brown Ale was atypical in its strength and production methods when it debuted in 1927.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cooking with Beer by

Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.

Make Burke Believe, a Beer Cocktail with Dry-Hopped Sour, Bourbon, and Cynar Kindred Spirits by

This cocktail was made to convince a skeptical bartender at New York city bar As Is that sour beer can work well with whiskey.

Rack of Lamb Persillade: 3 Pairings Table Mates by

Anthony Sieben, manager of the Dallas steakhouse Knife, suggests three pairings for a classic French lamb dish.

At Minneapolis’ Butcher and the Boar, a Focus on Beer, Bourbon, and Brats Barkeep by

The face of Minneapolis’ rowdier, fresher approach to big-ticket dining, Butcher and the Boar is known for its quirky and obsessively current tap list featuring breweries from the Midwest and beyond.

Taylor Ziebarth, Founder and Brewmaster, Oddwood Ales Going Pro by

As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.

Gun Hill Brewing Company: Embracing History in the Bronx From the Source by

When Gun Hill Brewing Co. opened in February 2014, it was the Bronx’s first production brewery in over 50 years—since the Rheingold facility closed in the 1960s.

Where to Drink in Houston, Texas Destinations by

Houston’s thirsty guests will find a thriving beer scene with multiple breweries, each with a distinct personality and guest experience. Five new breweries opened up over a three-month period in summer 2016 alone.

Breaking Bread with Seto Õlu: Uncovering a Forgotten Kingdom’s Brewing Tradition Feature by

Hidden in Eastern Europe and forgotten for centuries, the fruity, slightly sweet, and full-bodied õlu, or beer, made by the Seto people is reminiscent of British Mild Ale, Kvass, a beverage made from fermented bread, and even root beer.

Can You Taste the Music? Breweries and Bands Collaborate on Beers Inspired by Song Feature by

As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.

Maya Contreras, Co-Host of PBS Television Series Brewed in NY Last Call by

In the PBS television series Brewed in NY, Maya Contreras and co-host Matt Archambault travel to the breweries, farms, and festivals that make up the state’s flourishing beer industry.