Bars should select a half dozen different glass styles, each with the qualities necessary to present their beers in the best lights, thus encouraging sales with the corresponding head-turns and matching the expectations of their customers for honest pints, tulips and snifters.
On water alone, brewers use roughly 20 gallons for every pint of beer in your fridge. Toss in electricity, fuel for heating, sewage-effluent loads and the masses of spent malt, and you can see why sizable breweries are looking to cut back.
Christian Ettinger founded Hopworks Urban Brewery on the idea that radical sustainability should be commonplace. The organic, Portland, Ore., brewpub has taken environmentalism further than any brewpub in the country.
It could be anybody’s guess exactly when the first beer-related benefit came to fruition, but it’s safe to say that the concept of selling beer to raise money for a good cause has been around for decades, if not centuries.
Barbecue goes hand in hand with beer and is perfect for this time of year. When turning on the oven during those hot summer days seems counterproductive to staying cool, go back to your roots and cook outside. Get primal!
Co-op breweries, with their minimal costs, democratic involvement and intensely local feel, look a hell of a lot like craft beer’s militia. They represent a community no longer simply using its buying power to steer the market, but one empowering itself to join the fight.
The city is home to well over two dozen breweries and brewpubs, and scores of good beer bars. It’s got more breweries than any one city in the world, and its citizens drink more, per capita, than anybody.