For us, a craft brewer is like obscenity. No one needs to strictly define it for us. We’ll know a craft brewer when we meet one and try his or her beers.
Anhesuser-Busch sues Major League Baseball; Brewery Ommegang teams with activists to achieve gas-drilling moratorium; and Moonshot banned in wake of caffeinated-beverage probe.
Some of the world’s largest brewery companies appear relaxed about their falling sales in established markets because of increasing sales in emerging ones. The trifling fact that even big brands are showing signs of implosion is an inconvenient truth, best left unmentioned. It is just “fluctuations.”
Just how fine can you go with your crush? The internet’s general rule of thumb says, “Crush until you’re scared and then crush a little more.” In reality, you don’t have to shoot for the maximum efficiency from your crush. Most mills’ default settings work like a charm.
Will Hamill has one foot in each faction of the craft brewing community. He built Uinta Brewing Company on the strength of solid, approachable session beers, and he’s also cranking out giant specialty recipes.
One of the glories of the growler is that you can reuse it, making it not only a cost-effective vessel, but also a pretty darn environmentally friendly one, too. But there’s one downside to the typical growler: cleaning and drying.
However a brewer chooses to describe his beer, he probably won’t use the word “umami” … unless that brewer is Cody Morris. The man behind Seattle’s Epic Ales is more interested in pushing the boundaries of what beer can bring to the dinner table rather than brewing to traditional styles and expectations.
Boise bars eagerly stock the biggest, most fragrant beers that Oregon and Washington can pump out. And its homegrown breweries are following that brewing tradition to great effect. Come see for yourself.
