BeerAdvocate magazine #84

The Bigger They Are, The Harder They Fall Beer Smack by

Many craft beer snobs would love to see the large brewers go away immediately. They don’t understand the fallout that would follow if these brewers fell today.

Beer News News by

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.

The Brewtal Truth Guide to Extreme Beers Shelf Talker by

Why we’re reading The Brewtal Truth Guide to Extreme Beers.

KC Streetcar Kindred Spirits by

This cocktail was inspired by the classic Sidecar, a combination of spirit, curaçao and lemon. For a Kansas City twist, use smoked bitters and wheat beer from Boulevard Brewing.

Pretentious Beer Glasses Innovation by

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.

Raygun IPA by Backpocket Brewing Label Approval by

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.

As Cascade Saccades Behind the Bines by

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.

Katy Benson & Doug Odell Student / Brewer Conference by

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.

Taking a Stand Against Stale Beer Unfiltered by

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.

American Ale Brewing in the 1890s History by the Glass by

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.

A Chip Off the Old Block BYOB by

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.

Slow Cooker à la Bière Cuisine Cooking with Beer by

Forget the oven. Use a slow cooker to make the house smell good and create tender and flavorful meals. Start with these winter recipes, and experiment with different Brown Ales and Dubbel-style ales.

The Publick House in Brookline, Massachusetts Barkeep by

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 Healey of Prairie Artisan Ales Going Pro by

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.

Boneyard Beer From the Source by

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.

Where to Drink in Cincinnati, Ohio Destinations by

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.

Class of 2013 Feature by

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.

François de Harenne, Sales Manager, Orval Brewery Last Call by

Reporter Cecilia Rodriguez wrote in a 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.