BeerAdvocate magazine #92

Craft Beer, Collaboration and Crowdfunding Must Die! Beer Smack by

We’ll cut to the chase. Three terms need to be purged from the beer vernacular. Once meaningful, they’ve become misused, overused and abused.

Hop Farms Take Root in Colorado News by

Not long ago, a Pale Ale brewed with Colorado-grown Centennial hops would have raised eyebrows. But that’s exactly what the state’s brewers guild made for the 2014 Craft Brewer’s Conference in Denver.

Cantillon Brewery Gears Up to Double Production News by

The brewery announced on its Facebook page that they had secured new operating space that would enable the brewery to double its annual output.

Vacationland Introduces Fixed-Length Distribution Agreements in Maine News by

After learning the ins and outs of Maine’s franchise laws, Vacationland Distributors co-founder Jim O’Brien started questioning the establishment.

Wild Hops Native to the Us Make Their Commercial Beer Debut News by

A new variety of humulus lupulus is finding its way into beer glasses, and it comes from an unlikely source: the American Southwest.

The Craft Beer Revolution: How a Band of Microbrewers is Transforming the World’s Favorite Drink Shelf Talker by

Brooklyn Brewery’s Steve Hindy is one of just a few guys whose viewpoints are essential when it comes to understanding what went down in craft beer between the 1960s and today.

The Fennel Fantasy Kindred Spirits by

Celery-fennel soda and Pale Ale come together to make this refreshing “turbo shandy.”

Brew Pad Innovation by

Keeping track of those last-minute homebrew recipe changes can be tricky. Often they are jotted down on a piece of scrap paper, at risk of being forgotten, misplaced or lost.

Sawtooth Ale by Left Hand Brewing Co. Label Approval by

Among Longmont, Colo.’s Front Range mountains is Sawtooth Mountain, the namesake of Left Hand’s flagship brew, an American-style ESB.

A Little Help: Breweries Turn to Crowdfunding Sites for Money, Marketing The Business of Beer by

Websites like Kickstarter, Indiegogo and CrowdBrewed have changed the game for upstart breweries seeking a foothold in a crowded beer industry.

Kilning Me Softly Behind the Bines by

Drying hops is like curing a fine cut of meat. The softer you kiln, at lower temperatures for longer times, the more flavorful and aromatic the final batch will be.

On Top of the World Unfiltered by

With more than 3,000 American breweries now in operation, selecting world-class beers from the tens of thousands of available brands is an almost impossibly laughable task.

Kuit History by the Glass by

I was a little surprised to see that the Brewers Association had added Dutch Kuit to their style guidelines. It’s a pretty obscure style, even in Holland.

Style Wars BYOB by

When the the Beer Judge Certification Program last updated their style guidelines in 2008, there were 23 beer categories. The newest draft guidelines have 11 more classes for a total of 34!

Linzer Torte: 4 Variations Made with Bock Cooking with Beer by

Four variations of the traditional Austrian dessert, the Linzer Torte, incorporate an Eisbock, a Doppelbock, a Weizenbock and a Bock with fruits like apricots, cherries, figs, and prunes.

Papago Brewing Co. in Scottsdale, Arizona Barkeep by

In a dark, “old bar” setting, Papago’s taps include locals like Dragoon’s Infringement Pils, buzzy newbies like Destihl’s Sour Apple Lambic, and classics like Green Flash’s West Coast IPA.

Jason Malone of Good People Brewing Company Going Pro by

When Good People first launched in Birmingham, Ala., in 2008, the brewery was somewhat constrained—by Alabama’s legal restrictions on brewing, and by what they thought the market could handle. But things are changing.

Smuttynose Brewing Company: Scaling Up in New Hampshire From the Source by

The 20-year-old, Hew Hampshire operation Smuttynose Brewing Company moved in 2014 from a cramped and thoroughly analog brewery to a new facility featuring state-of-the art equipment.

Where to Drink in Amsterdam, Netherlands Destinations by

The Netherlands is now home to upwards of 225 breweries; in 2013 alone some 60 new microbreweries launched, many of which are contract brewers. Amsterdam is certainly at the forefront of this Dutch renaissance.

Want Beer, Will Travel: From Coast to Coast, Brewery Tourism Is On the Rise Feature by

While connoisseurs have long traveled to countries like Belgium to try monastic brews and farmhouse ales, the phenomenon of beer tourism in the United States is still relatively new.

Brew, Brew, Brew For the Home Team: Craft Beer Makes Inroads at Stadiums and Sporting Arenas Feature by

As smaller, independent breweries have steadily chipped away at the market share held by larger national or multinational competition, they’ve also found ways to move into spaces formerly controlled by Big Beer—like Major League stadiums.

Father Isaac Keeley, Director of Spencer Brewery Last Call by

In December 2013, monks from six Belgian Trappist brewing abbeys gathered in Brussels to sample Spencer Brewery’s beer. A unanimous approval made Spencer the first American brewery to earn the “Authentic Trappist” title.