BeerAdvocate magazine #122

The Art of the Shower Beer Beer Smack by

Regardless of what you’ve heard or read in the past, there are only three things you need to know to master the art of the shower beer.

California’s First Micro-Malthouse to Open in Bay Area News by

With the opening of Admiral Maltings, California craft breweries will have access to sustainably farmed, locally grown barley malted practically next door.

Portner Brewhouse Opening Revives Family Brewing Legacy News by

Catherine and Margaret Portner, sisters and great-great granddaughters of 19th century brewer Robert Portner, revived the family legacy by opening Portner Brewhouse in Alexandria, Va.

March 2017 News: Good Food Awards, Pussy Riot Beer Gains Support, Barley Contracts Slashed, and a Biodigester for Founders News by

In a roundup of beer news, 13 breweries win Good Food Awards for sustainability; Colorado Trump protest beer gains additional support; Anheuser-Busch, MillerCoors cut back Montana barley contracts; and Michigan builds a biodigester to treat Founders wastewater.

A Micro-Bottler for Microbreweries Innovation by

Designed by an upstart brewer, this more affordable, manual four-head counter-pressure filling system can fill bottles of many sizes. Plus, its portable size comes in handy in a variety of situations.

Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley Shelf Talker by

Author Peter Kopp traces the hop’s history from its oldest ancestor, which grew in Asia, to the first hop arriving in America millions of years later, probably in a bottle of English ale.

At Collective Arts Brewing, Packaging Showcases Emerging Artists Label Approval by

Twice a year, up to 75 new works of art by emerging artists are distributed across all of Collective Art Brewing’s brands.

Not (Just) for Tourists: Patagonia’s Beer Boom Beer Without Borders by

In Bariloche, pure water sources and proximity to Argentina’s hop fields have combined with changing local tastes to spur an exponential boom in the region’s beer consumption.

Magic Dust: Will a New Oil-Rich Powder Change Hoppy Beers? Behind the Bines by

As lupulin powder, an oil-rich hop dust, makes its way into the brewing marketplace, the high-tech ingredient could shape the future of hoppy beer as we know it.

Pints and Politics: Time for Another Round? Unfiltered by

When it comes to politics, the insular nature of the craft brewing community is a weakness, not a strength.

Hashing It Out: A New Hop Supercharger for Homebrewers BYOB by

Brewing a Pale Ale with Idaho 7 “hop hash,” a hop supercharger added in the kettle or whirlpool for more potent hop character with less muddiness.

The Return of Whitbread Pale Ale History by the Glass by

Last year Whitbread Pale Ale was relaunched in the UK, brewed by the highly regarded Windsor & Eton. Let’s not worry too much about whether it’s an IPA, Pale Ale, or Light Ale. Just rejoice at the return of Whitbread’s iconic hind logo.

Fisherman’s Pie Infused with Irish Red Ale Cooking with Beer by

Irish Red Ale’s caramel malts and grassy hop undertones add history and heritage to a Fisherman’s Pie layered with beer-poached seafood and mashed potatoes.

Full Moon Flip for Two, a Beer Cocktail with Chicory, Chili, and Imperial Stout Kindred Spirits by

The bittersweet spice of chicory combines with the kick of chili, a ginger- and vanilla-infused bourbon, and an Imperial Stout by COAST Brewing Co. to create a flip with a warming spice and substantial body.

Pub Royale: Pairing Anglo-Indian Cuisine with Sour Beer in Chicago Barkeep by

Since opening its doors in spring 2015, Pub Royale has been known for offering an atypically large selection of sour beer, designed to accompany the spicy Anglo-Indian cuisine it serves.

Tyler Jones, Head Brewer, Black Hog Brewing Co. Going Pro by

At Connecticut’s Black Hog Brewing Co., Tyler Jones brews creative twists on classic styles with experimental hops, farm-fresh produce, and adjuncts like ginger, sage, and rosemary.

Odd13 Brewing: The Legend of Colorado’s Superfan From the Source by

An immediate hit, the New England-style IPA Codename: Superfan quickly became the taproom’s top seller. In the following months, the Colorado brewery stopped canning its previous flagships, a West Coast-style Red IPA and a Double IPA.

Where to Drink in Tampa, Florida Destinations by

Tampa’s current growth is anchored to its reputation as a creative and ever-evolving beer hub where brewers are supported by open-minded chefs and beer enthusiasts.

Feral Ones: The Unlikely Origins of Firestone Walker’s Barrelworks Feature by

How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.

Wort’s Weird Journey: Beer’s Sometimes Unpredictable Path From Grain to Glass Feature by

Often wort’s journey is a short one, moving from one nearby tank to another. But it can be a complicated journey, too, from snaking through a 328-foot, creek-crossing pipeline at Industrial Arts Brewing to a second life in a “small” beer made from its second runnings.

Funky Buddha Brewery’s Barrel-Aged Last Buffalo In The Park Beer Reviews by

An Imperial take on Funky Buddha’s Last Snow, a Porter that’s brewed with coconut and coffee, Last Buffalo has a warming alcohol hitting 11.5 percent alcohol by volume and a lush, full-bodied mouthfeel you’d find in a souped-up adult coffee drink.

Forbidden Root Brewery’s Fernetic Beer Reviews by

Although a robust and somewhat chaotic beer, the balance of ingredients brought a surprising drinkability to Forbidden Root’s Fernetic.

Architect Stephen Oliver, OPA Design Studio Principal, on Designing for Breweries Last Call by

Architect Stephen Oliver has designed over a dozen breweries in the Austin area, creating a niche he gets to enjoy long after the ribbons are cut.