Nonprofit pub to open in Oregon; two more defunct beer brands revived; Pabst launches interactive marketing campaign to promote Rainier Brewery; Lost Abbey crashes Lost Abbey tasting party; super PAC to foster change by funding happy hours.
In recent years, running and craft beer have buddied up. Running and drinking beer, one a presumed healthy activity and the other a presumed unhealthy one, have begun to coexist in some interesting ways.
With all of its successes, this nation of craft beer should not define itself through its larger corporate rivals. It’s time for a new generation of craft beer slogans, focused on promoting the positive characteristics that the industry symbolizes.
Fuller’s brewed two Burtons in the 1930s, Burton Old and Old Burton Extra. OBE didn’t quite have the gravity of Barclay’s KKKK, but it was still a very potent 7.4 percent alcohol by volume. Burton’s popularity quickly dropped off after World War II, but OBE struggled on until 1969.
Harvest ales—beers with just-picked hops—are as old a tradition as you can find in the craft beer world, dating all the way back to the prehistoric year of 1996. This year, there was a concerted commercial effort to release fresh hops to homebrewers.
When made with beer, a strudel’s tender, flaky and super-tasty dough can become a wonderful meal. There are endless combinations of fillings and flavors that can be tried, but here are two recipes to try during Oktoberfest.
Housed in a former high-end furniture shop, The Mayor of Old Town is a minimalist space, set off by high ceilings and lots of natural light and outfitted in mid-century modern décor. This clean design allows visitors to focus on the beer, which is plentiful—to the tune of 100 taps.
Out of brewing school and in need of a job, Caleb Staton cold-called Upland and parlayed a chimp joke into a job washing kegs and cleaning tanks. He worked his way up the ranks and is now head brewer at the Bloomington, Ind., brewery.
Visitors to Vermont’s Drop-In Brewing Company may not notice anything different about the brewery. However, for two weeks a year, the beer is just a secondary product at Drop-In; the fully operational brewery doubles as the training grounds for the American Brewers Guild Brewing School in Salisbury.
St. Louis has always been a beer city. In 1991, it started its transformation to a craft beer city. The metro area has added 10 new breweries since 2009; two dozen breweries now operate within a two-hour drive of downtown. Today, it’s one of the country’s top destinations for beer travelers.
Dutch beer culture has always lived in the shadow of the more flavorful Dubbels and Tripels from its famous neighbors. But over the last 10 years, there’s been a dramatic surge in small brewers and adventurous consumers in the Netherlands.
Increasing sales don’t necessarily translate into easy times for brewery owners. As the craft beer segment grows, many brewers are finding it just as hard to expand, as it was to initially get the doors open.