BeerAdvocate magazine #94

Show Me the Money Beer Smack by

Pay to play is basically the act of bribing a bar to put your beer on tap. Once thought to be solely a macro brewer tactic, all sizes of brewers and distributors now use it to bump competition and gain valuable exposure at bars, restaurants and other retail outlets. Yes, even your small, local, independent brewer.

Beer Pipeline Will Save Resources and Appease Neighbors News by

Bruges’ De Halve Maan brewery will soon build an underground pipeline to move beer. Once operational, the pipeline will transport over 4 million liters (roughly 34,000 barrels) of beer per year to a nearby bottling plant.

Kombucha Brew: A New Ingredient Catches On News by

Scattered across the country, a few enterprising brewers have begun working with an unusual ingredient: kombucha, a mildly alcoholic fermented tea. Wild fermenting organisms in the tea help lend uniquely funky and tart flavors to their beers, driving curiosity among consumers.

Whole Foods Market to Open Two In-store Breweries News by

Two Whole Foods Market locations are set to premiere new in-store breweries before the end of the year. Each location’s beers will eventually be available for draft pours in Whole Foods taprooms throughout their regional markets, not necessarily just at the breweries themselves.

Beer News News by

Firestone Walker to contract brew Pliny the Elder; AB InBev enters distribution market; Stone selects Richmond, Va., for East Coast facility; and a beer-forward restaurant earns a Michelin star.

Goodnight Brew: A Parody for Beer People Shelf Talker by

Why we’re reading Goodnight Brew: A Parody for Beer People.

Sagebrush Kindred Spirits by

This gin-based cocktail is all earth on the nose, the mouth is grassy, floral and spicy, and the finish is dry. It really encapsulates what Utah’s herbs are about.

99 Problems Innovation by

A Portland, Ore.-based industrial designer turned his solution-driven mind to finding quick and easy fixes for the problem of removing a bottle cap without an opener. And now he has put his favorite findings in a book.

分桃 (“Fen táo”) by Jester King Label Approval by

For Jester King’s “creative czar” Josh Cockrell, it started with the peach, the base of the beer. When he learned that peaches originated in China, he dug into the country’s folklore and discovered the tale of “The Shared Peach.” A man shares a peach with his same-sex lover, wanting him to share in its beauty.

Green Acres Behind the Bines by

If craft production is going to double in the next few years—per the Brewers Association’s goal of a 20 percent sales share by 2020—farmers will need to plant and harvest about another 18,000 acres of hops just to meet demand from craft brewers.

Craig Weitzel: The Modern Maltster Will Work For Beer by

Set foot inside Riverbend Malt House in Asheville, N.C., and it’s clear that the maltster has a similar role to the brewer’s. While employees who work at large malt houses may see grain move at the push of a button, at Riverbend much is still human-powered.

Beer Burnout Unfiltered by

A lot of beer burnout these days stems from our near incessant need to seek out the new, the exciting, the fresh and undiscovered in beer. As with adult relationships, this pattern of promiscuity ultimately leads to an inability to forge a real, lasting connection with a single, satisfying brand.

Czech Beer Styles Fermented Culture by

Every hue of IPA and dozens of Stout sub-types are recognized in style guidelines, but Czech beer is reduced to “Bohemian Pilsner,” a name that would leave a Czech drinker scratching his head. Meanwhile, the country is awash with an array of lager styles, more than anywhere else in the world.

Passing the Test BYOB by

When statisticians crunch numbers, they traditionally want big piles of data to ensure accuracy. But what if the question is something simple, like: Did this new hop affect people’s perception of my beer? Most breweries can’t whip up thousands of opinions for a single batch of beer.

Oaxacan-Style Thanksgiving with Help from Brown Ale Cuisine à la Bière by

Oaxacan cuisine abounds with chilies, chocolate and other flavors. These two recipes takes advantage of Brown Ale’s melanoidin-rich malt bill to enhance the flavors from this Mexican region.

The Farmhouse Tap & Grill in Burlington, Vermont Barkeep by

The owners of this sometimes-noisy, always-busy beer bar and restaurant pride themselves on serving great food, but also their community. Expect a draft list that includes locals like Hill Farmstead’s Edward and Lost Nation’s Gose, plus regional standouts like Allagash White and Unibroue Terrible.

Jeff Erway of La Cumbre Brewing Company 9 Steps to Beerdom by

A massive IPA put Albuquerque, New Mexico’s La Cumbre Brewing on the map. But Jeff Erway, La Cumbre’s founder and brewer, likes to focus as much on fine-tuned classic styles (a Hefeweizen, a Pilsner, a foreign-style Stout) as he does on show-stopping hop bombs.

Glutenberg: Brewing Gluten-Free Beer in Quebec From the Source by

Glutenberg, based in Montreal, Québec has a simple, yet formidable, mission: to make beer that’s not only good gluten-free beer, but good beer, period. This ambitious attitude drives the young brewery to experiment with new techniques and embrace and highlight gluten-free grains.

Where to Drink in Rome, Italy Destinations by

Italy, one of the world’s top wine producers, is experiencing a beer explosion. And after nearly 3,000 years, Rome has finally become a town for beer drinkers, too as enotecas reluctantly yield room to beer bars and bottle shops.

Coffee, Beer Chaser: Roasters Gain Ideas, Inspiration From Brewers Feature by

Across the country, craft breweries have coffee specialists going far beyond mere coffee-beer collaborations. Taking notes from beer, coffee shops hope to increase conversation and connectivity between the parallel crafts, opening both to new customers and ideas.

Bittersweet Symphony: How Beer Is Informing Today’s Generation of Cider Makers Feature by

As with beer, craft cider is aiming for people with more sophisticated palates. And one of the first things modern cider makers have done is dry the palate out. To lure beer drinkers, cider makers in the Pacific Northwest started adding hops.

David Donley, Chief Engineer, Brew Dogs Last Call by

If those surprisingly comprehensible Scottish accents have charmed you into binge-watching Brew Dogs, you’ve probably also been won over by the likes of their silver-bearded right-hand-man, David Donley. Each episode, Martin Dickie and James Watt task him with the impossible, and he makes it happen.