Jonathan Buford launched Arizona Wilderness Brewing Company as a strictly local venture. He wanted to help advance Arizona’s beer-drinking culture, and give Phoenix-area craft enthusiasts something to call their own.
As a homebrewer, Nathan Zeender made his bones propagating the dregs of wild and sour beers he enjoyed, aged batches in wine and spirit barrels, and blended the results. Right Proper, the DC brewpub Zeender helped launch, is also far outside the brewing mainstream.
The distance between Peekskill’s old and new homes is only two-tenths of a mile, but their differences are dramatic. The latter features a 15-barrel brewhouse and a 16-draft taproom on the first floor, with a 65-seat restaurant and another 16 drafts pouring on the second floor.
Mikkel Borg Bjergso, the founder, owner and CEO of Denmark’s Mikkeller brewery, and a self-proclaimed “gypsy brewer” who has always used another brewery’s facilities has finally decided to establish not one, but two brewing locations of his own.
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.
Bob Sandage, a longtime homebrewer, saw something in the once-grand mansion in Atlanta—a home for his dream, a brewpub. In 2012, The Wrecking Bar received an Atlanta Urban Design Commission Award and a similar honor from The Georgia Trust for Historic Preservation.
Since opening in 2008, Fermentation Lounge, Tallahassee’s go-to beer bar has grown right along with the city’s beer scene. Pull up a fire-engine-red leather bar chair, and start exploring with two taps dedicated to Fermentation Lounge “house biers,” brewed on-site.
Inspired by the successes of Bay Area breweries, Phil Bannatyne, a New Englander by birth, moved back to the East Coast in the late 1980s planning to get into the beer business. The space he could afford turned out to be in Kendall Square, a stone’s throw from the Massachusetts Institute of Technology.
Basecamp. Outpost. Those are the two halves of Devils Backbone Brewing Co., one of Virginia’s fastest-growing beermakers. And in their short life span, Devils Backbone’s two brewhouses have garnered 23 medals at the Great American Beer Festival and five more in the World Beer Cup competition.
Hops stand in the spotlight at one of the country’s newest brewpubs, Wicked Weed Brewing. There, hoppy American ales are featured alongside Old World Belgian styles, as co-founders and brothers Walt and Luke Dickinson carve their own niche in one of the most impressive beer cities in the world.
Steve Bradt came to the Free State Brewing Company looking for a side job. That was 25 years ago, and Bradt is still at Free State. He went from working behind the bar to running brewing operations at a company that has since added a production brewhouse to its original pub.
There are now over 1,000 brewpubs in the United States. With benefits including more beer, more flexibility in the pubs, the addition of packaging facilities and the ability to distribute further, what challenges do growing brewpubs face?
Churchkey Can Company ressurrects the flat-top steel can; interstate brewery expansions loom; study finds two drinks a day could be a life saver; Heineken bans branding of local brews during London 2012 Olympics; and new beer laws passed in Indiana and Georgia.
California boasts a number of premier brewing regions; the base of Sequoia National Forest hasn’t traditionally been one of them. Kyle Smith is working to change that. His small brewpub, the Kern River Brewing Company, is cranking out buzzed-about beers at the edge of the wilderness.
Craft beer is dark, it is light, it is hoppy and it is sour. The one thing it is not, is mass produced. That fact is never forgotten at Old Forge Brewing Company, a small brewpub in the heart of Danville, Pa. Located on Mill Street, where local artisans craft virtually everything, craft beer fits right in.