While many brewers chase experimental hop strains, sequence yeast, and use technology to dial in new recipes, a handful of others are looking to the past for inspiration, hoping that ancient ales will excite a new generation of drinkers.
Adventurous brewers are now setting their sights on a relatively unexplored aging vessel: the tequila barrel. Will they be a short-lived novelty, a reaction to the bourbon derivatives crowding the market, or are tequila barrel-aged beers what’s next in wood?
With the recent boom in wild ales and sour beers, yeast is having a serious moment in the spotlight. But more experimentation means breweries risk exposure to cross-contamination and infection. That’s why Avery Brewing Co. teamed up with the University of Colorado to genetically sequence yeast strains.
Dogfish Head, Great Divide, Avery and Allagash pull back on distribution; Flying Dog files suit against the Michigan State Liquor Control Commission; and Free the Hops calls for a boycott of all products offered by ABI’s distributors.
In 17 years of operation, Mountain Sun has evolved into a spot where regulars and tourists alike congregate to see local bands play for free, where groups of friends can meet to catch up on the details of the week and where individuals can come burn off stress after a hard day’s work.
In many ways, the Denver/Boulder region is the capital of the modern craft brewing renaissance. Whether in their kitchens or their brewhouses, the brewers of the area have been pushing craft beer forward for more than three decades.
“I make beers that I want to drink. That’s the bottom line,” Avery says. “I love our IPA because I made the IPA for me—that’s the style of IPA I like. I always say: I’m making the beer for me; I’m just making a little extra for everybody else.”