Darling banned from local British pubs; Boston Beer Co. donates to Freetown; Michelob wins independence; Heineken takes over Scottish & Newcastle; LCBO turns to American craft beer; and A-B no longer exclusive.
While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.
Since BeerAdvocate is taking you back to school this month, we might as well go whole hog and take a swing by Boston—a city that’s absolutely rotten with colleges and universities.
Designed to shake martinis, the humdrum, standard-issue pint glass seems woefully inadequate as beer’s catch-all vessel. So Jim Koch hired a company to come up with a solution.
Bringing drinkers a beer that challenged their very definition of what beer is; one that could be savored slowly and stand alongside other greats like old sherry, vintage port or fine cognac.
There are really only two ways to blow the mind of an experienced, worldly beer drinker: Make a classic style to absolute perfection or make a beer that is unlike anything brewed before.
I once served a five-year-old bottle of craft beer to a college buddy, just for laughs. As he popped the top, I waited in anticipation for his first sip, which he promptly spit all over my coffee table. I deserved it.