Tiffany Fixter opened Brewability Lab in Denver with head brewer Tanner Schneller to create job opportunities for adults with developmental disabilities, including autism.
Andrew and Lindsay Nations moved back to their hometown of Shreveport, La., to create and foster a beer culture in the state’s northwest corner, which is closer to Dallas, Texas, than New Orleans.
Thanks to Jon Downing’s leadership, Niagara College Teaching Brewery won the first US Open College Beer Championship in July 2016, a competition among collegiate brewing programs.
There are no more excuses for ignorance. We’re not talking about becoming an expert, but rather getting informed with the basics and understanding beer and the core brewing process.
From the University of Louisiana at Lafayette’s Ragin’ Cajuns Ale to University of Wisconsin’s S’Wheat Caroline, brewery-university partnerships are about more than making money.
Mikkeller beer to help refugee children; San Francisco Brewers Guild offers free shuttle service; brewing luminaries to teach at Vermont’s Sterling College; and MillerCoors Breweries reach landfill-free status.
As the Brewers Association’s new American craft beer ambassador in Europe, Sylvia Kopp, a beer sommelier from Germany, will travel the continent demystifying US craft beer for emerging markets abroad.
Taking time off to travel allows brewers to escape the comfort zone of their local brewing scene. Countless possibilities await those willing to expand their worldview for the sake of professional development, whether it’s a state or a continent away.
No beer school program, no matter how rigorous, should be considered complete, in and of itself. One course, certificate or degree does not an expert make. They are but a starting point.
Doug Odell, co-founder of Colorado’s Odell Brewing Co., took time out of a brew day to let Katy Benson, a grad student in her second year of the Food Science Masters Program at UC Davis, pick his brain.
Oregon State University receives $1.2 million to expand Fermentation Sciences program; Australian researchers test a “hydrating” beer; “stoop drinking” in NYC mayoral debates; and tragic accident takes life of Stone brewer.
It’s no mystery that craft beer sales, diversification of the market and enthusiasm for the industry are at an all-time high. As a result, already-established brewing programs continue to update their curriculums, and universities are adding new programs and degrees in fermentation science.
Beertone is literally, the Pantone of beer—Pantone being the self-described worldwide standard language for color communication. What Pantone does for color on everything from coffee cups to clothes, Beertone does for beer color.
Auburn University to offer a major in brewing science; Budweiser responds to suit alleging Bud “watered down” brews; Philadelphia sues Yuengling for $6.6 million in back taxes; a brewery expansion roundup; and Scottish brewery chastised by anti-alcohol groups over “breakfast beer.”
It’s easy to take collaboration in the world of craft as fate; as the natural outcome of combining thousands of people who all agree that their job is The Best Thing Ever. With each brewery visit comes a chance to combine mutual obsessions. And the best way to accomplish that? Field trips.
New French beer tax elicits outcry from EU brewers; Oskar Blues partners with community college for hands-on brew course; German courts rule to allow two different Duff beers; study claims hop compound may help fight common cold; and Westvleteren XII finally released to much fanfare, some controversy.
Visitors to Vermont’s Drop-In Brewing Company may not notice anything different about the brewery. However, for two weeks a year, the beer is just a secondary product at Drop-In; the fully operational brewery doubles as the training grounds for the American Brewers Guild Brewing School in Salisbury.
September is the classic “back to school” time, and a demonstration or loose lesson is a great way to anchor a party before it breaks into chaos. And what’s more relevant a topic than beer?
While many of the world’s interesting beers are imported to the US, most are not. And those that do arrive can be in a condition bearing little relation to their true nature. Better understanding comes from visiting them at home.
After a few years of trying new beers, every beer lover hits a wall. Beer fatigue can strike anywhere. In these circumstances, the most effective approach is perhaps the least intuitive: Just take a break.
Taking garbage beer proves hazardous; Washington state approves increased beer tax; on-campus brewing proposed at Louisiana State University; Carlsberg warehouse workers strike over on-the-job pints.