BeerAdvocate magazine #95

Sellouts! Beer Smack by

Consolidation is a natural byproduct of a maturing industry. It’s an inevitable part of the life cycle in nearly every field of business. You don’t have to like it, but you’d better get used to it.

Georgia Craft Brewers Guild Advocates for Legal Reforms News by

The Georgia Craft Brewer’s Guild has teamed up with several in-state breweries to launch Citizens for Georgia Beer Jobs, an initiative to make the state a friendlier place for craft brewers to do business.

Kings of the Craft to Tell San Diego’s Brewing History News by

Kings of the Craft is a six-part series that seeks to closely examine the history, culture and future of the San Diego craft beer scene.

TTB Simplifies Excise Tax Regulations for Small Breweries News by

The TTB announced it will permanently reduce the regulatory burden on breweries producing less than 7,200 barrels annually.

Beer News News by

Anheuser-Bush Acquires 10 Barrel Brewing; New App Aims to Catalog Every Beer in the US; Beer Bar Files Suit Against Florida Growler Ban; and Green Flash Brewing Acquires Alpine Beer Co.

Dinky Kindred Spirits by

The Dinky pairs the classic flavors of a rye whiskey flip with cinnamon and Bam Noire from Jolly Pumpkin Artisan Ales for a winter twist.

Don’t Lose Your Head Innovation by

To maximize head’s aroma-enhancing qualities, a Japanese company created a product that allows beer lovers to reinvigorate the foam so each sip is as delicious as the first.

Rocket Science IPA by Fullsteam Brewery Label Approval by

For anyone familiar with craft beer brands, the name Fullsteam instantly conjures a visual of the brewery’s logo, the chunky font with that enigmatic backwards “F.”

Refillable Bottles Offer Benefits to Breweries The Business of Beer by

In the ongoing debate over whether bottles or cans are the greener package for beer, one significant factor has been overlooked.

Cultivating a Sense of Place in France Beer Without Borders by

In a nation that is known for, and takes great pride in, its tradition and terroir, a new wave of brewers is creating a culture of “bieroir” that embraces locally sourced ingredients.

Losing Focus Unfiltered by

Assembling chaotic beer lists is not a sign of higher craft beer consciousness, it’s giving in to the basest instinct to constantly grasp for the new, the unknown, the next big thing.

German Pilsener History by the Glass by

Anyone who tells you East German beer was terrible either never drank any, is a liar, or only tried Gothauer beer. Best German Pilsener I’ve ever had? Mühlhausener Pilsator.

Full of Potential BYOB by

In just a few weeks, a well-meaning loved one is going to hand you homebrewing supplies. No doubt, you’ll have questions. I’m here with answers and “wisdom.”

New Year’s Eve Beer Bash Cooking with Beer by

Liver mousse is an easy-to-make, relatively inexpensive appetizer that can feed a crowd. Try one of these recipes for a Dubbel Prune Mousse or Stout Mushroom Mousse.

Coffee Milk Stout Custard Cake Cooking with Beer by

This dessert is one of a kind. The top layer has the look and texture of a brownie, the inside has the mouthfeel of a moist cake and the bottom is rich and creamy, much like a thick custard or pudding.

The Porter Beer Bar in Atlanta, Georgia Barkeep by

And as Georgia’s beer scene continues to expand, The Porter Beer Bar in Atlanta will only become an increasingly important destination. In fact, Orpheus brewmaster Jason Pellett says it was integral to the creation of his brewery.

Phil Markowski of Two Roads Brewing Co. Going Pro by

The old brick factory in Stratford, Conn., where Phil Markowski launched Two Roads Brewing Company is a symbol of breathing new life into an old manufacturing facility. But it’s also a metaphor for their approach to brewing.

Figueroa Mountain Brewing Company: Making Beer in Wine Country From the Source by

Figueroa Mountain’s CEO and founder, Jaime Dietenhofer, knew out of high school that he wanted to start a brewery. But his parents and eventual co-founders, Jim and Judie, said, “Go to college.”

Where to Drink in Hattiesburg, Mississippi Destinations by

In 2005, when John Neal opened the Keg and Barrel bar in Hattiesburg, Miss., restrictive laws forbade homebrewing and capped the ABV of every beer brewed and sold in the state at 6.25 percent.

Crossing Cultures: Making a True Sake-Beer Hybrid Feature by

The idea of marrying sake and beer has been around for a while, but a hybrid has never been made in any great quantity. One of the issues is that many brewers, in spite of their creativity, do not have experience with sake.

Flameout: Breweries Come and Go, Even in a Growing Market Feature by

Of the 836 new breweries that opened between 2010 and 2013, approximately 350 will close by 2016. It’s a shocking number that makes sense after asking the people behind recently shuttered breweries about the challenges they faced.

Ben Rosset, Creator of Brew Crafters Last Call by

On a visit to Dogfish Head, while Sam Calagione gave a brewery tour and construction from the brewery’s recent expansion roared on around him, Ben Rosset decided to design a game about building a brewery.