Brew Hub’s first brewery partners look forward; New York City’s beer industry angered over suggested beer tax increase; two Massachusetts nanobrewers join forces; Hindu advocate criticizes Asheville Brewing over Shiva IPA; and Maine breweries join Brewers for Clean Water.
Need something that promises to take your beer drinking devotion to a whole new level? That’s the idea behind the Pretentious Beer Glass Co., a Kentucky-based company that offers several handcrafted beer glasses in different shapes for different styles of beer.
The hand-drawn diagram of a futuristic weapon may look inconsequential at first. But it all goes back to Backpocket brewer Jacob Simmons’ PhD in microbiology. Each Lab Series label offers a glimpse into the brewery’s beer lab with each recipe printed right on the label.
For the first time, the US hop industry has grown more hops for aroma than for the commoditized bittering acid. The biggest driver of this change has been a 40-percent increase in Cascade acreage from 2012 to 2013; over 2,000 acres in the Pacific Northwest have been converted to Cascade.
Doug Odell, co-founder of Colorado’s Odell Brewing Co., took time out of a brew day to let Katy Benson, a grad student in her second year of the Food Science Masters Program at UC Davis, pick his brain.
We Americans drink far too much stale beer, all the while pretending it’s the best stuff on Earth. Whether it’s from Belgium, Germany, Japan or a few states away, our willingness to spend big bucks to get burned time and again has to be some form of gastronomic psychosis.
While America’s ales had their roots in Britain, they slowly began to adapt and change in their new home. By the 1890s, there were significant differences in the way British and American ale breweries operated and the equipment they used.
Here’s how the “Chip Shot Coffee Porter” came to be: Smog City brewer Chris Walowski found himself one night in a little dive bar in Bakersfield, Calif. Talk turned to coffee cocktails, including the Chip Shot, a blend of coffee, Tuaca and Bailey’s.
The Boston area’s first gastropub was born on July 11th, 2002. David Ciccolo was making beer for Tremont Brewing and bartending to help pay the bills. When he realized his bartending “partner in crime,” Ailish Gilligan, shared his interest in opening a spot, they got to work on The Publick House.
Chase and Colin Healey founded Prairie Artisan Ales a little more than a year ago with a single purpose: to brew complex farmhouse and barrel-aged beers. Chase brews small batches of beers he’s interested in. Colin hand-draws Prairie’s label art. This, they believe, is the future of craft brewing.
In the parlance of committed tinkerers and unrepentant hoarders, the “boneyard” is where old flubbernuzzer tubes and double-lined samizdat tanks languish until pressed into service. Tony Lawrence has kept one for most of his adult life. In his younger years, it held car parts. Most recently, the garage his house in Bend, Ore., has held brewing equipment.
Cincinnati has always been steeped in brewing history thanks to its predominately German heritage. But the craft scene was slow to catch on. A few years ago, this metropolitan area of 2.1 million people could boast only three locally owned breweries. Today, there are upwards of 16 locals.
The craft beer industry might wring its hands over the bubble bursting, trademark wars and dilution of quality. But intrepid brewers are bringing craft beer culture to even the most remote pockets of the country. From medal-clad hombrewers to old-school pros looking to get back to basics, the folks behind these new operations are a diverse bunch.
Reporter Cecilia Rodriguez wrote in a Forbes.com article that in order to hold a Trappist label, a beer must be brewed under the supervision of monks. With the number of monks at Orval down to 12, she claims the abbey is jeopardizing its Trappist designation. Orval’s François de Harenne offers his response.