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BeerAdvocate magazine #133

Pelican Brewing R&D Chef Dan Micolino on Designing Beer Dinners and The Future of Food Last Call by

Pelican Brewing Company’s new research and development chef Dan Micolino aims to highlight the tight link between beer and food at the coastal Oregon brewpub.

Of Tykes and Taprooms: Do Kids Belong in Breweries? Unfiltered by

Whether or not to welcome kids into taprooms has become a hot-button—and often unexpected—issue for brewery owners aiming to please a wide variety of beer drinkers.

The Mystery of Barclay Perkins’ Sparkling Beer History by the Glass by

Not only was Barclay’s innovative in lager brewing, it was also one of the first breweries to start canning. And there was one beer where these two acts of daring combined: Sparkling Beer.

Homebrew World: Discover the Secrets of the World’s Leading Homebrewers Shelf Talker by

In his fourth book, Joshua M. Bernstein organizes devoted homebrewers (and their recipes) from across the globe into four groups: the Stylists, the Hop Pack, the Wild Ones, and the Creative Front.

Will Travel for Beer: 101 Remarkable Journeys Every Beer Lover Should Experience Shelf Talker by

In his newest book, author Stephen Beaumont chronicles big-ticket beer travel bucket list items, from Belgium’s Kerstbierfestival to thriving beer scenes in cities like Chicago, Bristol, and Barcelona.

Where to Drink in Brisbane, Australia Destinations by

The sudden popularity of craft brewing in Brisbane reflects the national trend. In 2018, the Australian beer industry had 420 independent brewers, up from 30 in 2006.

How to Homebrew Any Style of White Beer with a Universal Base Recipe BYOB by

Starting with a universal white beer recipe as a base allows homebrewers to travel the world of beer styles by swapping out just a few key ingredients.

A Look Inside the Pilsener Club, One of Amsterdam’s Storied Brown Cafés Barkeep by

Founded in 1893, The Pilsener Club is one of the finest examples of Amsterdam’s brown cafés, cozy pubs named for the characteristic patina built up on their walls.

Aslin Beer Company’s Kai Leszkowicz on Starting Small, Trying Stupid Things, and the Future of NEIPA Going Pro by

As the co-founder and brewer of Virginia’s Aslin Beer Company, Kai Leszkowicz has gained a reputation for his New England-style IPAs—and for taking crazy risks with his recipes.

Oaxacan Vacation: Mole-Style Tacos and Burgers With Beer Hot Sauce Cooking with Beer by

Nor Cal Mole, a hot sauce made with Anderson Valley Oatmeal Stout, creates layers of umami flavor in recipes for taco meat, a mole burger, and Oaxacan secret sauce.

Traffic Jams and Tap Handles: Self Distribution Offers Small Breweries a Road to Growth The Business of Beer by

According to the Brewers Association, self-distribution in some shape or form is allowed in 37 states and the District of Columbia. This is how growth begins for many craft brewers.

Pale Ales and Painkillers: Why Brewers Find Inspiration in Exotic Cocktails History & Culture by

Influential brewers across the country are both escaping their daily doldrums with exotic explorations and bringing tiki’s tropical flavors and escapist ethos back into the brewhouse.

A. Fisher Brewing Company: Reviving a Utah Legacy From the Source by

By reviving one of Salt Lake City’s beloved heritage brands with a distinctively modern approach, A. Fisher Brewing Company has earned the admiration of beer drinkers young and old.

Mississippi Rising: Long Limited by Restrictive Laws, Magnolia State Breweries Finally See Promise Feature by

In 2011 there was just one craft brewery in Mississippi. Today, the state ranks 51st in breweries per capita. We set out on a four-day road trip to learn more about the young beer scene.

The Life of a Label Artist: A Look at Beer’s Prolific Visual Storytellers Feature by

From the narrative-driven artwork of Jolly Pumpkin to the modernist pop-culture mashups of Stillwater, brewers and artists are increasingly using beer’s packaging as an opportunity to tell a story about their brand and the liquid inside.

Mountain Magic: Spontaneous Fermentations from Peru’s Sacred Valley Feature by

The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.

Alsace: Europe’s Great Forgotten Beer Culture Feature by

Alsace is France’s brewing powerhouse: Around 60 percent of the beer drunk in the country is brewed here, and the vast majority of its hops are grown here, too. Now the region is enjoying a revival.

3 Chicha de Jora Myths, Debunked Travel by

In terms of texture and appearance, the malted white corn beer known as Chicha de Jora bears a striking resemblance to milkshake IPAs. But since it’s naturally carbonated and unhopped, the similarities end there.

Beers and Baskets: Breweries Connect with Disc Golfers Draft Picks by

There are over 6,000 disc golf courses scattered across the US today, an enormous number for a niche activity. Craft brewing has seen a similar explosion, so it should come as no surprise that there has been a convergence of these two interests.